The Time I Burnt a Pan, and a New Holiday Classic Was Born

Okay, confession time: I first made these Santa’s Cookie Bars because I really didn’t want to stand around scooping dozens of cookies (procrastination is my middle name, apparently). I mean, who looks forward to batch after batch, swapping trays in and out of a hot oven when you’re supposed to be listening for reindeer hooves, right? Anyway, the first time I tried bar cookies, I burnt the edges (mistimed an episode of Bake Off) but—here’s the kicker—my kids devoured the chewy, gooey middle and declared it the best Christmas treat ever. And now? Well, these bars are our actual Christmas Eve tradition. It’s weird how the best recipes sometimes come form little kitchen disasters.

Why I Always Make These (and Maybe You Will, Too)

I make this when I just can’t face rolling out, cutting, or hand-decorating the umpteen sheets of traditional cookies. My family goes nuts for these because they’re packed with chocolate chips, red and green M&Ms (which, yes, they pick out and eat before the bars even cool—savages), and honestly they taste dangerously like raw dough in the best possible way. If you’re not the precise teaspoon type, you’ll love these—honestly, I eyeball half the mix-ins and it’s fine. The only thing that trips me up: Waiting for them to cool enough to cut. Every year I think, “Maybe I’ll just fork some straight from the pan this time.”

What You’ll Need (But Don’t Worry—There’s Wiggle Room)

1 cup (225g) unsalted butter, melted (once used margarine when out of butter—turned out totally edible, just different)
1 ¼ cups light brown sugar, packed (my grandma swore by dark brown but I think it’s too molasses-y for this)
2/3 cup granulated sugar
2 large eggs (sometimes I use 3 smaller ones, ‘cause that’s what’s in the carton)
1 tbsp vanilla extract (the real stuff or that fake stuff hiding at the back of your cupboard—I won’t tell)
2 ½ cups all-purpose flour (I once used half whole wheat—got denser, but still vanished)
1 tsp baking soda
½ tsp salt (use salted butter? Maybe skip this. I mean, who’s checking?)
1 cup chocolate chips (I use semi-sweet, but milk, white, or even butterscotch chips, all fair game)
½ to ¾ cup red and green M&Ms (festive, of course, but rainbow works fine if you’re in a pinch—I’ve done it in July, no shame)
Optional: A handful of chopped pecans or walnuts (never done it, my youngest says nuts are an “insult” but you do you!)

Here’s How I Throw It Together

Preheat your oven to 350°F/175°C. Grease a 9×13-inch baking dish. (I usually line with parchment so I can yank the whole thing out later. If you forget, just use a knife—no biggie.)
Grab a big bowl—no mixer needed! Dump in your melted butter, brown sugar, and granulated sugar. Mix it up till smooth. This is where I usually sneak a finger-swipe, but don’t tell my kids I started that trend.
Beat in the eggs, one by one. It’s gonna look gloopy and a bit weird, but that’s right. Add the vanilla too. Actually, if you want a boost, try almond extract, but go easy or it gets perfumey.
In goes the flour, baking soda, and salt. Stir just until the flour’s gone. Lumps are okay, just don’t overmix or you’ll lose the chewy magic.
Fold in the chocolate chips and half the M&Ms. Save the rest of the M&Ms for pressing on top, so it all looks festive once baked. Or just dump ‘em in; sometimes I forget this step and it still tastes good.
Scrape into your prepared pan (it’ll be thick). Smear it out—get right to the corners. Sprinkle the rest of your M&Ms on top, pressing a few in for show.
Bake 23–28 minutes, or until the edges are golden and puffed and the center is just set. It’s totally normal if it jiggles a little in the middle—that’s what makes ‘em fudgy. But if you want super crisp, add 2–3 min (My mother-in-law likes them dry as a bone, bless her; I just trim the chewy edges for myself!).
Resist the urge to dig in! Let cool at least 30 min—otherwise it’ll ooze everywhere. Honestly, though, I’ve eaten them hot, with a spoon, straight from the pan while watching Home Alone.

Notes from My Not-So-Perfect Kitchen

If your bars collapse in the middle, that’s probably too much butter or not quite enough flour. But you know what? Still delicious.
Forgot the baking soda once; they were a bit dense but my neighbor said they tasted like Scottish shortbread, which honestly sounds fancy?
If the top cracks, just dust with powdered sugar and call it a snowy effect.

Weird Twists and Occasional Flops

One year I threw in chopped up peppermint bark—major win. (You can get a bargain-peek at Sally’s Peppermint Bark recipe.)
Tried adding dried cranberries and orange zest. It tasted like fruitcake. Wouldn’t repeat unless you’re into that sort of thing?
For a more decadent spin: Swirl some Nutella over the top before baking. But be warned, kids may declare you their new favorite parent.

What You’ll Need to Make Life Easier

I use my trusty 9×13-inch glass pan (Pyrex or just whatever’s clean—honestly, even a foil tray when company’s coming and I don’t want to scrub). If you don’t have parchment, butter and flouring the pan is your best bet, but I’ve been known to just go wild and hope for the best.

How They (Barely) Survive Storage

I store leftovers (when there are any) in an airtight container at room temp and they last up to 4 days, allegedly; though honestly, in my house it never lasts more than a day! If you want them chewier, pop in the fridge for a bit (I swear they tast even better the next day!). Oh, and they freeze shockingly well, wrapped tightly. But again, mine rarely see the inside of a freezer.

Serving Them Up: My Kind of Tradition

I’m partial to warm squares with a scoop of vanilla ice cream, but the official Christmas Eve ritual is piling bars on a plate and nibbling with cocoa while watching some old Rankin/Bass stop-motion on TV. Little tip: If your aunt insists on fancy, cut them with a round cookie cutter for ‘Santa hats’—of course, then you get to eat the scraps. Win!

Don’t Make My Mistakes: Pro Tips

I once tried to bake these at a higher temperature to “save time.” Big mistake: crispy outside, raw inside. Turns out patience is, weirdly, a virtue in baking.
Forgot to line the pan and paid in elbow grease. Really recommend parchment, unless you love soaking pans.
Wait, actually, if you use dark non-stick pans, maybe shave 2 minutes off baking. They brown faster, and learned that the hard way one year.

FAQ: Real Questions from Real Folks

Can I double the recipe?—You bet, just use a jelly roll pan or two 9x13s. (But then, you’ll need a bigger fridge if you plan to hide any from your family!)
Gluten free options?—Sure! I’ve subbed King Arthur’s gluten free flour, 1:1, and no one noticed (especially after the kids covered them in extra sprinkles). Here’s a neat comparison table from King Arthur Baking.
Can I make ahead?—Absolutely, I think bar cookies actually develop more flavor overnight. Just wrap tight, or they’ll dry up quicker than you’d expect.
What if I don’t have M&Ms?—Honestly, chopped chocolate or any colorful candy works. Last year I used crumbled peanut butter cups, and, wow. Even my neighbor (who claims she hates chocolate?) had seconds.
Help! My bars are raw in the middle.—Give them 5-7 more minutes, or let them cool longer; sometimes they keep setting up as they cool. But don’t panic—a little gooey isn’t a bad thing at all, in my book!

By the way, if you want more ideas for crowd-pleaser bakes, I’ve wasted hours (in the best way) browsing Joy the Baker and have zero regrets. Happy Christmas baking, and may your bars be chewy, chocolatey, and never burnt (well, ok, just the corners…)

Santa’s Cookie Bars: A Festive Treat Even Elves Love