Most Popular Christmas Bars

These festive Christmas Bars are soft, chewy, buttery, and loaded with chocolate, nuts, and coconut. Easy to scale and perfect for gifting, potlucks, bake sales, or holiday dessert platters. This recipe delivers crowd-pleasing flavor with minimal effort.

Why You’ll Love This Recipe

  • Holiday favorite that’s simple, quick, and foolproof.
  • Perfect chewy texture with endless mix-in options.
  • Ideal for large batches and Christmas gifting.
  • Uses pantry staples—no special tools required.
  • Freezes beautifully and keeps well for days.
  • Customizable for nut-free or chocolate-only versions.
  • Scales easily to feed a crowd or make 500 bars.

Ingredients

Base Batter

  • 1 cup (225 g) melted butter
  • 1 ½ cups (300 g) brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract

Dry Ingredients

  • 2 cups (250 g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt

Mix-Ins

  • 1 cup chocolate chips (or a mix of chocolate, white chocolate, butterscotch)
  • 1 cup chopped nuts (optional)
  • 1 cup shredded coconut (optional)

Directions

1. Preheat the Oven

  1. Preheat your oven to 350°F (175°C).

2. Prepare the Baking Pan

  1. Line a 9×13-inch baking pan with parchment paper or lightly grease it.

3. Mix the Wet Ingredients

  1. In a large bowl, whisk together the melted butter, brown sugar, eggs, and vanilla until smooth.

4. Add the Dry Ingredients

  1. Add the flour, baking powder, and salt. Stir just until combined. Avoid overmixing to maintain a soft texture.

5. Add Mix-Ins

  1. Fold in chocolate chips, nuts, coconut, or any preferred additions.

6. Bake the Bars

  1. Spread the batter evenly into the prepared pan.
  2. Bake for 22–28 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

7. Cool and Cut

  1. Allow the bars to cool completely in the pan.
  2. Once cooled, lift out using the parchment and cut into squares or rectangles.

Tips for Best Results

  • Do not overmix the batter—this is the key to soft, chewy bars.
  • Allow the bars to cool fully before cutting for clean edges.
  • Use parchment paper for effortless removal.
  • Add a mix of chocolate types for richer flavor.
  • Slightly underbake for extra gooey bars.

Variations & Substitutions

  • Swap chocolate chips for M&Ms for a colorful holiday look.
  • Use white chocolate and dried cranberries for a festive twist.
  • Make nut-free bars by omitting nuts or replacing them with extra chocolate.
  • Add a pinch of cinnamon or nutmeg for holiday spice.
  • Drizzle cooled bars with melted white chocolate for decoration.

Serving Suggestions

  • Serve on a holiday cookie platter or dessert table.
  • Wrap individually for gifting in festive treat bags.
  • Pair with hot chocolate, coffee, or mulled cider.
  • Cut into small squares for party bites or large rectangles for bakery-style bars.

Storage & Reheating

  • Store at room temperature in an airtight container for 4–5 days.
  • Refrigerate for up to 1 week.
  • Freeze for up to 3 months; thaw at room temperature before serving.
  • Warm briefly in the microwave for a soft, fresh-baked texture.

FAQ

Can I double or triple the recipe?
Yes. This batter scales perfectly and is ideal for large batch baking.

How can I make 500 bars?
Use large sheet pans, multiply the recipe ×20, bake in batches, and chill the bars before cutting for clean edges.

Can I make these bars nut-free?
Absolutely. Simply omit the nuts or replace with extra chocolate or coconut.

Can I reduce the sugar?
You can reduce the brown sugar by up to ¼ cup, but the texture will be slightly less chewy.

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