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11 Genius Christmas Bar Recipes With Secrets For Perfect Baking
Stressed about holiday baking? Does it always feel like a huge, complicated project?
You’re not alone. Christmas bar recipes are the simple, festive solution. They deliver all the homemade holiday magic without the fuss of individual cookies.
Christmas bar recipes are the perfect holiday dessert because they are quick to prepare in one pan, easy to scale for a crowd, and less fussy than individual cookies. This guide gives you 11 genius, tested recipes and the secrets to guarantee perfect, stress-free results every time.
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Why Do My Holiday Desserts Always Feel So Complicated?
The pressure is real. Between gift shopping, decorating, and planning gatherings, finding time for complex baking can feel impossible. Many traditional holiday desserts involve multiple steps, chilling times, and delicate decorating that can lead to frustration and baking failures. We’ve all been there, covered in flour, wondering if it’s worth the effort.
This is where the magic of Christmas baking bars comes in. Think of them as your secret weapon for stress-free holiday baking. Bar cookies are inherently simpler. You press the dough into one pan, bake it, cool it, and cut it. They are the definition of a low-effort, high-reward homemade treat, making them the perfect solution for busy schedules. These foolproof christmas recipes are designed to be impressive and crowd-pleasing, so you can spend less time stressing in the kitchen and more time enjoying the festive season.
11 Genius Christmas Bar Recipes To Bake This 2025
Ready to find your new favorite holiday tradition? We’ve tested and selected the 11 most reliable, crowd-pleasing, and festive Christmas bar recipes out there. This collection offers a wonderful variety of flavor profiles and textures, from simple no-bake options for last-minute parties to decadent, gooey layered bars that will wow your guests. Each recipe includes clear, step-by-step instructions and a pro-tip we’ve learned along the way to guarantee your baking success.
- Classic Peppermint Bark Brownies
- Gooey Caramel Turtle Cookie Bars
- Copycat Cranberry Bliss Bars
- Seven Layer Holiday Magic Bars
- Chewy Gingerbread Bars with Cream Cheese Frosting
- No-Bake Christmas Scotcheroos
- Decorated Sugar Cookie Bars
- White Chocolate & Biscoff Swirl Blondies
- Eggnog Cheesecake Bars
- Chocolate Orange Shortbread Bars
- Salted Pretzel Toffee Crack Bars
1. Classic Peppermint Bark Brownies
- Pin this fudgy brownie recipe for your holiday party!
This recipe combines a rich, fudgy chocolate brownie base with a crisp, creamy peppermint bark topping. The contrast of the dense brownie and the crunchy, minty white chocolate layer is a holiday classic for a reason.
Ingredients:
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder, high-quality
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 10 oz white chocolate baking chips or melting wafers, for topping
- 1/2 cup crushed candy canes or peppermint candies
Instructions:
- Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on two sides to create a sling.
- In a large bowl, whisk together the melted butter and sugar. Beat in the eggs one at a time, then stir in the vanilla and peppermint extracts.
- In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the semi-sweet chocolate chips. Spread the batter evenly into the prepared pan.
- Bake for 25-30 minutes, or until a wooden toothpick inserted into the center comes out with moist crumbs attached. Let cool completely in the pan.
- Once cooled, melt the white chocolate in a microwave-safe bowl in 30-second intervals until smooth. Pour over the cooled brownies and spread evenly.
- Immediately sprinkle the crushed candy canes over the white chocolate. Let it set completely (about 1-2 hours) at room temperature or in the fridge before cutting.
- Pro-Tip: For the best fudgy texture, be careful not to overbake the brownie layer. It’s better to pull it from the oven when it’s slightly underdone in the center, as it will continue to cook in the hot pan.
- Save this decadent caramel bar recipe for later!
These bars are pure decadence. A buttery shortbread crust is topped with a thick, gooey caramel and toasted pecan filling, then finished with a generous sprinkle of chocolate chips.
Ingredients:
- For the Crust: 2 cups all-purpose flour, 1 cup packed brown sugar, 1/2 cup cold unsalted butter, cubed.
- For the Filling: 1 cup unsalted butter, 1 cup packed brown sugar, 1/2 teaspoon salt, 1 (14 oz) can sweetened condensed milk, 1 cup chopped pecans, toasted.
- For the Topping: 1 cup semi-sweet chocolate chips.
Instructions:
- Preheat oven to 350°F (175°C). Line a 9×13 inch pan with a parchment paper sling.
- For the crust, combine flour and 1 cup of brown sugar. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Press firmly into the bottom of the prepared pan.
- Bake the crust for 15 minutes until lightly golden.
- While the crust bakes, prepare the filling. In a medium saucepan, melt 1 cup of butter with 1 cup of brown sugar and salt over medium heat. Stir until the sugar is dissolved.
- Stir in the sweetened condensed milk and bring to a boil, stirring constantly. Boil and stir for 5 minutes until the mixture thickens. Remove from heat and stir in the toasted pecans.
- Pour the hot caramel filling over the warm, pre-baked crust. Sprinkle the chocolate chips evenly over the top.
- Bake for 18-22 minutes, or until the filling is bubbly and the edges are golden brown.
- Let cool completely in the pan for at least 4 hours before cutting. For best results, chill before slicing.
- Lesson Learned: Don’t rush the cooling process! These bars are extremely gooey when warm. Chilling them for at least an hour in the fridge before slicing is the secret to getting clean, beautiful squares.
3. Copycat Cranberry Bliss Bars
- Save this famous coffee-shop copycat recipe!
Bring the coffee shop home with this spot-on copycat of the beloved seasonal treat. A chewy, spiced blondie base is packed with tart dried cranberries and sweet white chocolate, then topped with a tangy cream cheese frosting and a white chocolate drizzle.
Ingredients:
- For the Bars: 1 cup unsalted butter, melted; 1 1/2 cups packed brown sugar; 3 large eggs; 1 tbsp orange zest; 2 tsp vanilla extract; 2 1/2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp ground ginger; 1/4 tsp salt; 1 cup dried cranberries; 1 cup white chocolate chips.
- For the Frosting: 8 oz cream cheese, softened; 1/2 cup powdered sugar; 1 tsp orange zest; 1 tsp vanilla extract.
- For Topping: 1/4 cup dried cranberries, chopped; 2 oz white chocolate for drizzling.
Instructions:
- Preheat oven to 350°F (175°C). Line a 9×13 inch pan with a parchment paper sling.
- In a large bowl, whisk together melted butter and brown sugar. Add eggs, orange zest, and vanilla, and mix until well combined.
- In a separate bowl, whisk together flour, baking powder, ginger, and salt. Add to the wet ingredients and mix until just combined.
- Fold in 1 cup of dried cranberries and 1 cup of white chocolate chips. Spread batter evenly in the prepared pan.
- Bake for 20-25 minutes, until golden brown and a toothpick inserted in the center comes out clean. Cool completely.
- For the frosting, beat the softened cream cheese, powdered sugar, orange zest, and vanilla with an electric mixer until smooth and creamy.
- Spread the frosting evenly over the cooled bars. Sprinkle with the remaining chopped cranberries.
- Melt the 2 oz of white chocolate and drizzle over the top. Refrigerate for at least 1 hour to set before cutting into triangles or squares.
- Pro-Tip: Don’t skip the ground ginger! It’s a subtle but crucial ingredient that gives these bars their signature spiced warmth and makes them taste just like the original.
4. Seven Layer Holiday Magic Bars
- Pin this super easy, dump-and-bake magic bar recipe!
This is arguably the easiest Christmas bar recipe you’ll ever make. You simply layer the ingredients in the pan—no mixing bowl required! The sweetened condensed milk works its magic in the oven, binding everything into a gooey, chewy, irresistible treat.
Ingredients:
- 1/2 cup (1 stick) unsalted butter, melted
- 1 1/2 cups graham cracker crumbs
- 1 (14 oz) can sweetened condensed milk
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
- 1 1/3 cups shredded sweetened coconut
- 1 cup chopped pecans or walnuts
- 1/2 cup red and green M&M’s or sprinkles (optional, for festive color)
Instructions:
- Preheat oven to 350°F (175°C). Pour the melted butter into a 9×13 inch baking pan.
- Sprinkle the graham cracker crumbs evenly over the melted butter. Press down firmly with a fork or the bottom of a glass to create an even crust.
- Pour the sweetened condensed milk evenly over the crust.
- Layer the remaining ingredients in this order: sprinkle on the chocolate chips, then the butterscotch chips, then the coconut, and finally the nuts. Press down gently.
- If using, sprinkle the holiday M&M’s or sprinkles on top.
- Bake for 25-30 minutes, or until the edges are golden brown and the center is set.
- Cool completely on a wire rack before cutting into bars. The bars must be fully cooled to cut cleanly.
- Lesson Learned: Do not stir! The magic of these bars comes from layering the ingredients and letting the sweetened condensed milk seep through everything, binding it all together as it bakes.
5. Chewy Gingerbread Bars with Cream Cheese Frosting
- Save this festive gingerbread recipe for your cookie plate!
Get all the warm, spiced flavor of gingerbread cookies in a soft, chewy bar form. These moist, molasses-rich bars are topped with a classic tangy cream cheese frosting that perfectly complements the deep spice flavor.
Ingredients:
- For the Bars: 1/2 cup unsalted butter, softened; 1/2 cup packed dark brown sugar; 1 large egg; 1/2 cup unsulphured molasses; 1 1/2 cups all-purpose flour; 1 tsp baking soda; 2 tsp ground ginger; 1 tsp ground cinnamon; 1/2 tsp ground cloves; 1/4 tsp salt.
- For the Frosting: 4 oz cream cheese, softened; 1/4 cup unsalted butter, softened; 2 cups powdered sugar; 1 tsp vanilla extract.
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan, or line with parchment paper.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the egg and molasses.
- In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Spread the batter evenly in the prepared pan. It will be thick.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pan.
- For the frosting, beat the cream cheese and butter until smooth. Gradually beat in the powdered sugar until fully incorporated, then mix in the vanilla.
- Spread the frosting over the cooled gingerbread bars. Decorate with festive sprinkles if desired.
- Pro-Tip: Using an offset spatula dipped in hot water makes spreading both the thick batter and the soft frosting incredibly easy and gives you a perfectly smooth, professional finish.
6. No-Bake Christmas Scotcheroos
- Need a last-minute treat? Pin this no-bake recipe!
When you’re short on time and oven space, these no-bake bars are a lifesaver. A chewy peanut butter and crispy rice cereal base is topped with a melted layer of chocolate and butterscotch chips. They’re a classic for a reason: fast, easy, and always a hit.
Ingredients:
- 1 cup light corn syrup
- 1 cup granulated sugar
- 1 cup creamy peanut butter
- 6 cups crispy rice cereal (like Rice Krispies)
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
- Christmas sprinkles, for topping
Instructions:
- Grease a 9×13 inch pan or line with parchment paper.
- In a large saucepan, combine the corn syrup and sugar. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture begins to boil.
- Remove from heat immediately. Stir in the peanut butter until the mixture is smooth.
- Add the crispy rice cereal and stir gently until all the cereal is evenly coated.
- Press the mixture firmly and evenly into the prepared pan. Use a greased spatula or a piece of wax paper to press down.
- In a microwave-safe bowl, combine the chocolate chips and butterscotch chips. Microwave in 30-second intervals, stirring in between, until melted and smooth.
- Pour the melted topping over the cereal base and spread evenly.
- Immediately add sprinkles on top. Let cool and set completely (about 1 hour) before cutting into squares.
- Lesson Learned: Work quickly once you add the cereal to the peanut butter mixture! It starts to set up fast. Have your pan ready to go before you even start heating the syrup.
- All the fun of sugar cookies, none of the rolling! Pin this easy recipe.
Enjoy the classic flavor of sugar cookies without the hassle of chilling, rolling, and cutting. These thick, soft, and buttery bars are baked in one pan and topped with a sweet buttercream frosting and festive sprinkles.
Ingredients:
- For the Bars: 1 cup unsalted butter, softened; 1 1/2 cups granulated sugar; 2 large eggs; 2 tsp vanilla extract; 1/2 tsp almond extract (optional, but recommended); 3 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp salt.
- For the Frosting: 1/2 cup unsalted butter, softened; 3 cups powdered sugar; 3-4 tbsp milk or heavy cream; 1 tsp vanilla extract; festive sprinkles.
Instructions:
- Preheat oven to 375°F (190°C). Line a 9×13 inch pan with parchment paper.
- In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, then add the vanilla and almond extracts.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- With the mixer on low, gradually add the dry ingredients to the wet ingredients until just combined.
- Press the dough evenly into the bottom of the prepared pan. The dough will be thick.
- Bake for 17-20 minutes, or until the edges are lightly golden and the center is set. Do not overbake for soft bars.
- Cool completely. For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the milk, until you reach a smooth, spreadable consistency. Beat in the vanilla.
- Spread frosting over the cooled bars and immediately top with sprinkles.
- Pro-Tip: The secret to that authentic “sugar cookie” flavor is a hint of almond extract in the dough. It’s optional, but it makes a huge difference!
8. White Chocolate & Biscoff Swirl Blondies
- Pin this trendy and delicious Biscoff blondie recipe!
Jump on the cookie butter trend with these incredibly chewy and dense blondies. The brown sugar base is studded with white chocolate chips and features a beautiful, spiced swirl of Biscoff spread on top.
Ingredients:
- 1 cup unsalted butter, melted
- 2 cups packed light brown sugar
- 2 large eggs + 1 egg yolk
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup white chocolate chips
- 1/2 cup creamy Biscoff (cookie butter) spread, warmed slightly
Instructions:
- Preheat oven to 350°F (175°C). Line an 8×8 or 9×9 inch pan with a parchment paper sling.
- In a large bowl, whisk the melted butter and brown sugar together until well combined.
- Whisk in the eggs and egg yolk one at a time, then stir in the vanilla.
- Add the flour and salt and stir with a spatula until just combined. Do not overmix.
- Fold in the white chocolate chips.
- Spread the batter into the prepared pan.
- Dollop the warmed Biscoff spread over the top of the batter. Use a knife to gently swirl it into the batter to create a marbled effect.
- Bake for 30-35 minutes, or until the edges are golden and a toothpick comes out with moist crumbs. The center should be slightly gooey.
- Cool completely in the pan before cutting.
- Lesson Learned: Don’t over-swirl the Biscoff! Just a few gentle passes with a knife is enough to create a beautiful pattern. Over-mixing will cause it to blend into the batter completely.
9. Eggnog Cheesecake Bars
- Pin this creamy, dreamy eggnog cheesecake bar recipe!
For a truly elegant holiday dessert, these creamy cheesecake bars are infused with the festive flavor of eggnog and nutmeg. A spiced gingersnap cookie crust provides the perfect crunchy contrast to the rich, smooth filling.
Ingredients:
- For the Crust: 2 cups crushed gingersnap or shortbread cookies, 6 tbsp unsalted butter, melted.
- For the Filling: 16 oz full-fat cream cheese, softened to room temperature; 3/4 cup granulated sugar; 2 large eggs, room temperature; 1/2 cup full-fat eggnog; 1 tsp vanilla extract; 1/2 tsp ground nutmeg; a splash of rum or 1/4 tsp rum extract (optional).
Instructions:
- Preheat oven to 325°F (165°C). Line an 8×8 inch pan with a parchment sling.
- For the crust, mix the cookie crumbs and melted butter until combined. Press firmly into the bottom of the pan. Bake for 10 minutes.
- While the crust bakes, prepare the filling. In a large bowl, beat the room temperature cream cheese with an electric mixer until completely smooth with no lumps.
- Gradually beat in the sugar until smooth. Add the eggs one at a time, mixing on low just until incorporated.
- Stir in the eggnog, vanilla, nutmeg, and rum extract (if using) until just combined.
- Pour the filling over the warm crust.
- Bake for 35-40 minutes, until the edges are set and the center has a slight wobble.
- Turn off the oven, crack the door open, and let the cheesecake bars cool in the oven for 1 hour. This prevents cracking.
- Remove from the oven and cool to room temperature, then chill in the refrigerator for at least 4 hours, or overnight, before slicing. Garnish with a fresh dusting of nutmeg before serving.
- Pro-Tip: The secret to lump-free cheesecake is ensuring your cream cheese and eggs are at room temperature before you start mixing. This allows them to incorporate smoothly.
10. Chocolate Orange Shortbread Bars
- Pin this elegant and simple chocolate orange shortbread recipe!
The classic combination of rich dark chocolate and bright orange shines in these simple yet sophisticated bars. A crisp, buttery shortbread crust infused with orange zest is topped with a thick, glossy layer of dark chocolate ganache.
Ingredients:
- For the Shortbread: 1 cup unsalted butter, softened; 1/2 cup granulated sugar; 2 tsp orange zest; 2 cups all-purpose flour; 1/4 tsp salt.
- For the Topping: 8 oz good-quality dark chocolate (60-70% cacao), chopped; 1/2 cup heavy cream; 1 tsp orange zest for garnish.
Instructions:
- Preheat oven to 350°F (175°C). Line an 8×8 inch pan with a parchment sling.
- In a large bowl, cream together the softened butter, sugar, and orange zest until pale and fluffy.
- Mix in the flour and salt until a soft dough forms.
- Press the dough evenly into the prepared pan. Prick the surface all over with a fork.
- Bake for 20-25 minutes, until the edges are lightly golden. Let cool completely in the pan.
- For the topping, place the chopped dark chocolate in a heatproof bowl.
- Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 5 minutes without stirring.
- After 5 minutes, gently whisk the mixture until a smooth, glossy ganache forms.
- Pour the ganache over the cooled shortbread crust and spread evenly. Sprinkle with the remaining orange zest.
- Refrigerate for at least 2 hours, or until the chocolate is firm, before slicing.
- Lesson Learned: Use a hot knife to cut the bars for perfectly clean edges. Run a large, sharp knife under hot water, wipe it dry, and make one cut. Repeat for every slice.
11. Salted Pretzel Toffee Crack Bars
- Warning: Highly addictive! Pin this easy Christmas crack recipe now.
Famously known as “Christmas Crack,” this treat is ridiculously easy and dangerously addictive. A crunchy base of salty pretzels (or saltines) is covered in a buttery toffee, baked for a few minutes, and then topped with melted chocolate and sprinkles.
Ingredients:
- 1 sleeve of saltine crackers or about 40 mini pretzels
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- 2 cups semi-sweet chocolate chips
- Optional toppings: festive sprinkles, chopped nuts, flaky sea salt.
Instructions:
- Preheat oven to 400°F (200°C). Line a large rimmed baking sheet (approx. 10×15 inches) with aluminum foil and spray with nonstick spray.
- Arrange the pretzels or saltines in a single, even layer on the baking sheet.
- In a medium saucepan, melt the butter and brown sugar together over medium heat. Bring to a rolling boil and boil for exactly 3 minutes, stirring constantly.
- Immediately pour the hot toffee mixture evenly over the cracker/pretzel layer. Use a spatula to spread it quickly if needed.
- Place the baking sheet in the oven and bake for 5-6 minutes, until the toffee is bubbly all over.
- Remove from the oven and let it sit for 1 minute. Sprinkle the chocolate chips evenly over the hot toffee.
- Wait 5 minutes for the chocolate chips to melt, then use an offset spatula to spread the melted chocolate into a smooth layer.
- Immediately add sprinkles or other toppings.
- Let cool completely. For faster setting, place in the refrigerator or freezer for about 1 hour. Once firm, break into irregular pieces.
- Pro-Tip: The 3-minute boil time for the toffee is crucial. Use a timer! Boiling for less time can result in a grainy toffee, while boiling for too long can cause it to separate or burn.
Key Takeaways: Your Quick Guide to Perfect Christmas Bars
Feeling inspired? Here are the most important secrets from our test kitchen to remember for guaranteed success with any Christmas bar recipe.
- Always Use a Parchment Sling: Leave an overhang of parchment paper in your pan. This guarantees your bars will lift out easily for perfect, clean cuts every time.
- Cool Completely Before Cutting: This is the #1 secret to professional-looking bars. Rushing this step leads to messy, crumbly results. For gooey bars, a 30-minute chill in the fridge is a game-changer.
- Don’t Overbake: Bars continue to cook from residual heat in the hot pan. Pull them from the oven when the center is just barely set for the best soft and chewy texture.
- Measure Flour Correctly: Too much flour makes bars dry and dense. Spoon your flour into the measuring cup and level it off with a knife instead of scooping directly from the bag.
- Embrace No-Bake Options: For a last-minute, stress-free treat, no-bake recipes like Scotcheroos or Christmas Crack are your best friend.
People Also Ask About Christmas Baking Bars
Can I make Christmas bars ahead of time?
Yes, most Christmas bars are perfect for making ahead. You can typically bake them 2-3 days in advance and store them in an airtight container at room temperature. For longer storage, many bars, especially brownies and blondies, freeze exceptionally well for up to 3 months. Thaw them at room temperature before serving.
The secret to clean cuts is allowing the bars to cool completely. For extra-gooey bars like caramel or cheesecake bars, chill the entire slab in the refrigerator for at least 30-60 minutes before slicing. Use a large, sharp chef’s knife and wipe the blade clean with a damp paper towel between each cut.
Why are my bars dry and hard instead of chewy?
The most common reason for dry, hard bars is overbaking. It’s crucial to remove them from the oven when the center is just barely set, as they will continue to firm up as they cool. Another common culprit is adding too much flour; always spoon flour into your measuring cup and level it off rather than scooping.
Can I use a glass pan instead of a metal one for baking bars?
Yes, but you may need to adjust the baking temperature. Glass pans conduct heat differently and retain it longer than metal pans. It is a best practice to reduce the oven temperature by 25°F (about 15°C) and start checking for doneness a few minutes earlier than the recipe states to prevent the edges from burning.
Final Thoughts
Baking for the holidays doesn’t have to be a source of stress. It can be a joyful, creative, and delicious way to celebrate the season with the people you love. These 11 genius Christmas bar recipes are your key to impressive, delicious, and stress-free baking. They prove that you can make incredible homemade treats that are perfect for parties, cookie exchanges, and quiet nights by the fire without spending hours in the kitchen.
Which of these Christmas bar recipes will you be adding to your holiday baking list this 2025? Share your favorites in the comments below
Last update on 2025-11-27 at 01:16 / Affiliate links / Images from Amazon Product Advertising API
