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Christmas Cookie Bars

A festive twist on the viral soft and chewy cookie bars, these Christmas cookie bars are loaded with seasonal flair—featuring m&m’s, caramels, pretzels, and sprinkles. Perfect for holiday gatherings, each batch yields up to 48 delightful bite-sized squares.
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Total Time 30 minutes

Ingredients
  

  • ½ cup chewy caramels chopped (e.g., Kraft or Werther's Soft)
  • 1 teaspoon baking soda
  • ¾ cup light brown sugar
  • ½ cup granulated sugar
  • 2 tablespoons holiday sprinkles preferably jimmies
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter 1 ½ sticks, melted
  • 1 large egg plus 1 additional yolk
  • 2 cups all-purpose flour *see notes for consistency adjustments
  • ½ cup red & green m&m’s
  • 2 teaspoons vanilla extract
  • ½ cup pretzels broken into pieces
  • ½ cup semi-sweet chocolate chips

Instructions
 

  • Preheat the oven to 350°F. Finely chop the caramels, cutting each into smaller segments (e.g., eighths if using Kraft).
  • In a microwave-safe mixing bowl, gently melt the butter for 20–30 seconds, ensuring it is melted but not hot to the touch. Allow it to cool slightly if it steams.
  • Combine the light brown and granulated sugars with the melted butter using a spatula. Stir in the egg, additional yolk, and vanilla extract until well incorporated.
  • Sprinkle in the baking soda, baking powder, and salt, stirring gently.
  • Add the flour and mix just until the dough is smooth and the flour is fully absorbed.
  • Fold in the mix-ins: chocolate chips, m&m’s, chopped caramels, pretzel pieces, and sprinkles, blending evenly.
  • Spread the dough evenly into a greased or parchment-lined 9x13-inch metal baking dish. For a decorative touch, gently press extra toppings onto the surface.
  • Bake for 16–18 minutes or until the top and edges turn lightly golden and the center sets without appearing glossy. In some ovens, baking may require up to 20 minutes.
  • Place the baking dish on a wire rack and allow the bars to cool entirely before removing.
  • Cut into 12 large, 24 medium, or 48 bite-sized squares as desired. Store in an airtight container or wrap the pan tightly with plastic wrap for up to 3 days.

Notes

If the dough remains too soft after a brief rest, incorporate an additional ¼ cup of flour. The consistency often firms as the butter cools.
Mix-ins can be customized—milk, white, dark, or peanut butter chips are excellent alternatives.
For longer storage, freeze cooled bars in airtight containers or freezer-safe bags for up to 2 months.