Cannabis Red Velvet Bars Cream Cheese Icing
February 11, 2015
Deliciously sweet and deceptively potent marijuana infused treat will put a smile on your face at first glance and for the next 2 - 3 hours.
- Prep: 45 mins
- Cook: 20 mins
- Yields: About 16 Servings
Marijuana butter Recipe:
Cream Cheese Frosting:
1Cube all the better into a thick bottom medium stock pan or sauce pan. On med-low heat bring the butter up in temperature scooping out the whit milk fat surfacing to the top.
2Keep heating and removing the butter oil until all of the milk fat is removed. (You can use a candy thermometer to insure keeping your temperature below 250°F.)
3Add the ground marijuana into the butter oil. Continue on very low heat for about [[timer length=25]25 Minutes[/timer]] or until the tiny decarboxylation bubble diminish significantly.
4Remove better from heat and strain through cheesecloth or fine mesh screen.
5Let better cool and harden before continuing. (Use the refrigerator to help set the butter more quickly.)
Making the Cookies
1Preheat oven to 350 degrees. Prepare a 9x13 inch baking dish.
2In a medium bowl, whisk together flour, cocoa, salt, and baking powder. Set aside.
3In a mixing bowl, cream together 1 cup cannabutter and sugar until light and creamy. About 2-3 minutes. Beat in the eggs, vanilla, and food coloring until combined.
4Add the flour mixture until a soft dough forms. Press into the bottom of the 9x13 inch pan.
5Bake for about [[timer length=20]20 Minutes[/timer]] until the edges start to pull away from the sides and a toothpick entered into the center comes out clean.
6Allow to completely cool before frosting.
Making the Icing
1Beat together the cream cheese and butter.
2Add the powdered sugar and vanilla.
3Beat together until smooth.
4Frost the top of the cooled bars with cream cheese icing.