Description
Delicious and festive Christmas Cookie Bars loaded with colorful candy-coated chocolates, white and semi-sweet chocolate chips, and holiday sprinkles. These chewy, buttery bars are perfect for holiday celebrations and easy to make in just 40 minutes.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
Mix-ins and Toppings
- 1 cup red and green candy-coated chocolate candies
- 1/2 cup white chocolate chips
- 1/2 cup semi-sweet chocolate chips
- 1/3 cup holiday sprinkles
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F and line a 9×13-inch baking pan with parchment paper or lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
- Cream Butter and Sugars: In a large bowl, beat together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and creamy, about 2-3 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract, ensuring the batter is smooth and well incorporated.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the bars tender.
- Fold in Mix-ins: Gently fold in the candy-coated chocolate candies, white chocolate chips, semi-sweet chocolate chips, and holiday sprinkles until evenly distributed throughout the dough.
- Spread Dough in Pan: Evenly spread the cookie dough into the prepared 9×13-inch baking pan, smoothing the top with a spatula for uniform thickness.
- Bake: Bake in the preheated oven for 22-26 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Cool Completely: Allow the cookie bars to cool completely in the pan on a wire rack. This helps them set properly and makes cutting easier.
- Cut and Serve: Once cooled, cut into 24 equal-sized bars and serve. Store leftovers in an airtight container at room temperature for up to 5 days.
Notes
- For extra festive flavor, add 1/2 teaspoon almond extract along with the vanilla extract.
- You can substitute the candy-coated chocolates with chopped holiday chocolate candies or increase the amount of chocolate chips if preferred.
- Be sure to let the bars cool fully before slicing to maintain their shape and avoid crumbling.
- Use parchment paper in the pan for easier removal and cleanup.
