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Best 20+ Christmas Bar Recipes for the Holidays (Easy)

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Meet your go-to list of the best 20+ Christmas bar recipes for the holidays. Think peppermint, chocolate, ginger, and cranberry, plus salted caramel and pistachio. Bars bake in one pan, slice clean, and travel well (storage tips included). The lineup spans blondies, brownies, cheesecake bars, and colorful squares.

Festive Blondies and Cookie Bars to Delight Everyone

Chewy, buttery, and easy to slice, blondies and cookie bars are the first to vanish at a holiday cookie swap. They bake in one pan, cool cleanly, and cut into neat portions for trays and tins. You can make them a day ahead, wrap the pan, and slice when you are ready to serve.

Here you will find crowd-pleasing flavors that hold well at room temp, stack without smearing, and pack the kind of holiday color that makes a dessert board pop. If you enjoy testing a new pan before the party, scan a few tips from these trusted recipes for extra confidence.

Christmas Blondies Packed with or without Holiday Sprinkles

  • Ingredients: 2 1/4 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, 1 cup unsalted butter (softened), 1 1/2 cups brown sugar, 2 large eggs, 2 tsp vanilla extract, 1 cup white chocolate chips, 1/2 cup red and green M&Ms, OPT: 1/4 cup holiday sprinkles
  • Directions:
    1. Preheat oven to 350°F. Grease a 9×13-inch pan.
    2. Whisk flour, baking powder, and salt.
    3. Cream butter and brown sugar until fluffy.
    4. Beat in eggs and vanilla.
    5. Mix in dry ingredients until just combined.
    6. Fold in white chocolate chips, M&Ms, and sprinkles which are optional.
    7. Spread in pan and smooth the top.
    8. Bake 25 to 30 minutes until golden and set in the center.
    9. Cool completely in the pan, then cut into bars.
  • Storage: Cover and keep at room temperature for 3 days, or refrigerate up to 5 days. Freeze up to 2 months in a single layer, then stack with parchment.
  • Yield: 24 bars

Nutella Blondies for a Nutty Twist

  • Ingredients: 1 cup unsalted butter (melted), 2 cups brown sugar, 2 large eggs, 1 tsp vanilla extract, 2 cups all-purpose flour, 1/2 cup cocoa powder, 1/2 tsp salt, 1 cup Nutella, 1/2 cup chopped hazelnuts
  • Directions:
    1. Preheat oven to 350°F. Line a 9×13-inch pan with parchment.
    2. Mix melted butter and brown sugar until glossy.
    3. Stir in eggs and vanilla until smooth.
    4. Add flour, cocoa, and salt, and stir until combined.
    5. Scoop Nutella over the batter and swirl with a knife.
    6. Sprinkle hazelnuts over the top.
    7. Bake 25 to 28 minutes until edges pull from the pan.
    8. Cool in the pan for 1 hour before slicing.
  • Storage: Store covered at room temp for 3 days, or chill for a fudgier bite. Freeze cut bars for up to 2 months.
  • Yield: 24 bars

M&M Cookie Bars Bursting with Color

  • Ingredients: 2 1/4 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 cup unsalted butter (softened), 3/4 cup granulated sugar, 3/4 cup brown sugar, 1 large egg, 2 tsp vanilla extract, 1 1/2 cups red and green M&Ms, 1 cup chocolate chips
  • Directions:
    1. Preheat oven to 375°F. Grease a 9×13-inch pan.
    2. Whisk flour, baking soda, and salt.
    3. Cream butter with both sugars until light.
    4. Add egg and vanilla, and mix until combined.
    5. Mix in dry ingredients.
    6. Fold in M&Ms and chocolate chips.
    7. Press dough into the pan, scattering a few extra M&Ms on top.
    8. Bake 20 to 25 minutes until golden at the edges.
    9. Cool completely before cutting for clean edges.
  • Storage: Keep airtight at room temp for 4 days. For softer bars, add a slice of bread to the container.
  • Yield: 24 bars

Maple Butter Blondies with Warm Flavor

  • Ingredients: 2 cups all-purpose flour, 1 tsp baking powder, 1/4 tsp salt, 1 cup unsalted butter (softened), 1 1/2 cups brown sugar, 1/2 cup maple syrup, 2 large eggs, 1 tsp vanilla extract, 1/2 cup chopped pecans
  • Directions:
    1. Preheat oven to 350°F. Line a 9×13-inch pan with parchment.
    2. Whisk flour, baking powder, and salt.
    3. Beat butter, brown sugar, and maple syrup until smooth.
    4. Add eggs and vanilla, and mix until combined.
    5. Stir in dry ingredients.
    6. Fold in pecans.
    7. Bake 25 to 30 minutes until the center is set.
    8. Cool fully in the pan, then slice.
  • Storage: Store covered at room temp for 3 to 4 days. The maple flavor deepens on day two.
  • Yield: 24 bars

Copycat Starbucks Cranberry Bliss Bars

  • Ingredients:
    • Bars: 2 cups all-purpose flour, 1/2 tsp baking powder, 1/4 tsp salt, 1/8 tsp baking soda, 1 cup unsalted butter (softened), 1 cup brown sugar, 1/3 cup granulated sugar, 2 large eggs, 2 tsp vanilla extract, 1/2 cup dried cranberries, 1/2 cup white chocolate chips
    • Frosting: 8 oz cream cheese (softened), 1 1/2 cups powdered sugar, 1/2 tsp vanilla, 1/3 cup dried cranberries, 1/2 cup white chocolate (melted)
  • Directions:
    1. Preheat oven to 350°F. Grease a 9×13-inch pan.
    2. Whisk flour, baking powder, salt, and baking soda.
    3. Cream butter with brown and granulated sugar.
    4. Add eggs and vanilla.
    5. Mix in dry ingredients, then fold in cranberries and white chocolate chips.
    6. Bake 18 to 22 minutes, then cool completely.
    7. For frosting, beat cream cheese, powdered sugar, and vanilla.
    8. Spread frosting on cooled bars.
    9. Drizzle melted white chocolate and sprinkle cranberries.
    10. Chill 1 hour, then cut into 24 triangles.
  • Storage: Refrigerate in a covered container for up to 5 days. Serve slightly chilled for neat slices.
  • Yield: 24 triangles

Snickerdoodle Blondies Cinnamon Sugar Delight

  • Ingredients: 2 1/4 cups all-purpose flour, 1 tsp cream of tartar, 1/2 tsp baking soda, 1/2 tsp salt, 1 cup unsalted butter (softened), 1 3/4 cups sugar, 2 large eggs, 1 tsp vanilla extract, 2 tsp cinnamon (divided), 2 tbsp sugar for topping
  • Directions:
    1. Preheat oven to 350°F. Line a 9×13-inch pan with parchment.
    2. Whisk flour, cream of tartar, baking soda, salt, and 1 tsp cinnamon.
    3. Cream butter and 1 3/4 cups sugar until fluffy.
    4. Add eggs and vanilla.
    5. Mix in dry ingredients.
    6. Spread batter in the pan.
    7. Combine 2 tbsp sugar with 1 tsp cinnamon, and sprinkle over the top.
    8. Bake 25 to 30 minutes until the top is crackly.
    9. Cool fully before slicing to keep the cinnamon crust intact.
  • Storage: Store airtight at room temp for 3 to 4 days. The topping stays crisp if you avoid the fridge.
  • Yield: 24 bars

Rolo Stuffed Blondies Gooey Surprise

  • Ingredients: 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, 1 cup unsalted butter (melted), 2 cups brown sugar, 2 large eggs, 1 tbsp vanilla extract, 24 Rolo candies (unwrapped)
  • Directions:
    1. Preheat oven to 350°F. Line a 9×13-inch pan with parchment.
    2. Whisk flour, baking powder, and salt.
    3. Mix melted butter and brown sugar until combined.
    4. Add eggs and vanilla.
    5. Stir in dry ingredients.
    6. Spread half the batter in the pan.
    7. Place Rolos in neat rows over the batter.
    8. Cover with the remaining batter.
    9. Bake 30 to 35 minutes until shiny and set on top.
    10. Cool completely, then cut around Rolos for tidy squares.
  • Storage: Keep at room temp for 3 days. Warm a piece for 10 seconds for an extra gooey center.
  • Yield: 24 bars

Magic Cookie Bars Classic Holiday Layered Treat

  • Ingredients: 1 1/2 cups graham cracker crumbs, 1/2 cup unsalted butter (melted), 1 can (14 oz) sweetened condensed milk, 1 cup semisweet chocolate chips, 1 cup butterscotch chips, 1 1/3 cups sweetened coconut flakes, 1 cup chopped pecans
  • Directions:
    1. Preheat oven to 350°F.
    2. Mix graham crumbs and melted butter, then press into a 9×13-inch pan.
    3. Pour sweetened condensed milk evenly over the crust.
    4. Layer chocolate chips, butterscotch chips, coconut, and pecans.
    5. Bake 25 to 30 minutes until edges are browned.
    6. Cool completely in the pan before cutting.
  • Storage: Store at room temp up to 4 days. Freeze in tight layers with parchment for up to 3 months.
  • Yield: 24 bars

Pro tip: For clean cuts across all bars, chill the pan for 30 minutes after cooling, then use a long, sharp knife. Wipe the blade between slices for crisp edges.

Irresistible Brownie Bars for Chocolate Fans

Person decorating Christmas brownies with colorful sprinkles and icing. Perfect for holiday baking themes. Photo by Nicole Michalou

Brownies are the holiday safety net. Rich, fudgy, and easy to dress up, they carry classic Christmas flavors like peppermint, caramel, and pecan without losing that deep chocolate core. Bake a pan, slice into bars, and you have instant party treats that stack clean in tins.

Quick tips for perfect texture:

  • Do not overbake: Pull when the center is set with a slight jiggle.
  • Line the pan: Parchment lifts out cleanly for sharp cuts.
  • Cool fully: Chill 30 minutes before slicing for neat edges.

Christmas Tree Brownies Festive Shaped Fun

Make these green and cheerful for the dessert board. The triangle cut turns a simple brownie into a playful tree.

  • Ingredients: 1/2 cup unsalted butter, 1 cup granulated sugar, 2 large eggs, 1 tsp vanilla extract, 1/3 cup unsweetened cocoa powder, 1/2 cup all-purpose flour, 1/4 tsp salt, 1/4 tsp baking powder, green food coloring, small candies for ornaments, peppermint for tree trunk.
  • Directions:
    1. Preheat oven to 350°F. Line an 8×8-inch pan with parchment.
    2. Melt butter, whisk in sugar until glossy.
    3. Add eggs and vanilla, and mix until smooth.
    4. Stir in cocoa, flour, salt, and baking powder.
    5. Add green food coloring until bright and even.
    6. Spread in the pan and bake 20 to 25 minutes.
    7. Cool completely. Cut into triangles to form trees.
    8. Decorate with candies. Yield: 24 mini trees.

Mint Chocolate Chip Brownies Refreshing Holiday Bite

Mint chocolate chips bring a cool finish that feels perfect after a rich meal.

  • Ingredients: 1/2 cup unsalted butter, 1 cup granulated sugar, 2 large eggs, 1 tsp peppermint extract, 1/3 cup unsweetened cocoa powder, 1/2 cup all-purpose flour, 1/4 tsp salt, 1 cup mint chocolate chips
  • Directions:
    1. Preheat oven to 350°F. Grease an 8×8-inch pan.
    2. Melt butter, whisk in sugar.
    3. Beat in eggs and peppermint extract.
    4. Stir in cocoa, flour, and salt until just combined.
    5. Fold in mint chips.
    6. Bake 25 to 30 minutes. Cool and cut into 24 bars.
  • Tip: For extra mint pop, sprinkle 2 tbsp chips on top right after baking.
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Peppermint Bark Brownies Swirled Mint Magic

Swirls of melted bark and white chips give a marbled look with crunch.

  • Ingredients: 1/2 cup unsalted butter, 1 cup granulated sugar, 2 large eggs, 1 tsp vanilla extract, 1/3 cup unsweetened cocoa powder, 1/2 cup all-purpose flour, 1/4 tsp salt, 1/2 cup crushed peppermint bark, 1/2 cup white chocolate chips
  • Directions:
    1. Preheat oven to 350°F. Line an 8×8-inch pan.
    2. Make brownie batter as above: butter, sugar, eggs, vanilla, then cocoa, flour, and salt.
    3. Fold in half the crushed bark and all the white chips.
    4. Spread batter in the pan. Melt remaining bark, dollop over the top, and swirl.
    5. Bake 25 to 30 minutes. Cool and cut into 24 bars.
  • Note: A few larger bark pieces on top add a nice bite.

Red Velvet Cookies & Cream Bars Oreo Crunch

Vivid red color, cocoa notes, and creamy cookie crunch make these party ready.

  • Ingredients: 1/2 cup unsalted butter, 1 cup granulated sugar, 2 large eggs, 1 tsp vanilla extract, 1 tbsp red food coloring, 1/3 cup unsweetened cocoa powder, 1/2 cup all-purpose flour, 1/4 tsp salt, 1 cup crushed Oreos
  • Directions:
    1. Preheat oven to 350°F. Grease a 9×13-inch pan.
    2. Whisk butter and sugar. Beat in eggs, vanilla, and red coloring.
    3. Stir in cocoa, flour, and salt until smooth.
    4. Fold in crushed Oreos.
    5. Spread in the pan and bake 20 to 25 minutes.
    6. Cool completely. Cut into 24 bars.
  • Texture cue: The top should look set and matte, not shiny.

Pecan Pie Brownies Nutty Fudgy Combo

Two classics in one pan, with sticky, toasty pecans over a fudgy base.

  • Ingredients:
    • Brownie: 1/2 cup unsalted butter, 1 cup sugar, 2 eggs, 1 tsp vanilla, 1/3 cup cocoa, 1/2 cup flour, 1/4 tsp salt
    • Topping: 1/3 cup brown sugar, 1/4 cup corn syrup, 2 tbsp butter (melted), 1 egg, 1 tsp vanilla, 1 cup chopped pecans
  • Directions:
    1. Preheat oven to 350°F. Line an 8×8-inch pan with parchment.
    2. Mix brownie batter, spread in the pan, and bake 20 minutes.
    3. Whisk topping ingredients, fold in pecans.
    4. Pour over the brownie layer.
    5. Bake 20 more minutes until the topping is set at the edges.
    6. Cool fully. Cut into 24 bars.
  • Tip: A light sprinkle of flaky salt on top balances sweetness.

Salted Caramel Brownies Gooey Salty Sweet

Ribbons of caramel and a pinch of sea salt highlight the chocolate.

  • Ingredients: 1/2 cup unsalted butter, 1 cup sugar, 2 eggs, 1 tsp vanilla, 1/3 cup cocoa, 1/2 cup flour, 1/4 tsp salt, 1/2 cup caramel sauce, sea salt
  • Directions:
    1. Preheat oven to 350°F. Line an 8×8-inch pan.
    2. Make the brownie batter: butter, sugar, eggs, vanilla, then cocoa, flour, and salt.
    3. Spread batter in the pan. Spoon caramel over and swirl.
    4. Sprinkle lightly with sea salt.
    5. Bake 25 to 30 minutes. Cool and cut into 24 bars.
  • Serving: Warm slightly before serving for extra goo.

Cheesecake Swirled Ghirardelli Brownies Luxe Marble

Creamy cheesecake ribbons meet rich chocolate chips for a bakery-style finish.

  • Ingredients:
    • Brownie: 1/2 cup butter, 1 cup sugar, 2 eggs, 1 tsp vanilla, 1/3 cup cocoa, 1/2 cup flour, 1/4 tsp salt, 1 cup Ghirardelli chips
    • Cheesecake: 8 oz cream cheese, 1/4 cup sugar, 1 egg, 1 tsp vanilla
  • Directions:
    1. Preheat oven to 350°F. Line an 8×8-inch pan.
    2. Make brownie batter and fold in chocolate chips.
    3. Beat cheesecake ingredients until smooth.
    4. Spread half the brownie batter in the pan; bake 10 minutes.
    5. Dollop cheesecake mixture and remaining brownie batter, and swirl.
    6. Bake 25 minutes. Cool fully. Cut into 24 bars.
  • Tip: Chill 1 hour before slicing to keep the swirl clean.

Cookies and Cream Brownies Oreo Fudge

Crushed cookies baked into the batter add crunch and cream in every bite.

  • Ingredients: 1/2 cup butter, 1 cup sugar, 2 eggs, 1 tsp vanilla, 1/3 cup cocoa, 1/2 cup flour, 1/4 tsp salt, 1 1/2 cups crushed Oreos
  • Directions:
    1. Preheat oven to 350°F. Grease an 8×8-inch pan.
    2. Mix butter and sugar. Beat in eggs and vanilla.
    3. Stir in cocoa, flour, and salt until just combined.
    4. Fold in crushed Oreos.
    5. Bake 25 to 30 minutes. Cool and cut into 24 bars.
  • Tip: Reserve 1/4 cup cookies to press on top before baking.

Lemon Bars Tangy Citrus Refresh

Bright and tart, these are a great contrast on a rich chocolate tray.

  • Ingredients:
    • Crust: 1 cup flour, 1/4 cup powdered sugar, 1/2 cup cold butter
    • Filling: 2 large eggs, 1 cup sugar, 2 tbsp flour, 1/2 cup lemon juice, 1 tsp lemon zest
  • Directions:
    1. Preheat oven to 350°F. Line an 8×8-inch pan.
    2. Cut cold butter into flour and powdered sugar until sandy.
    3. Press into the pan and bake 15 to 20 minutes.
    4. Whisk filling ingredients until smooth.
    5. Pour over hot crust and bake 20 minutes.
    6. Cool completely. Dust with powdered sugar. Cut into 24 bars.
  • Serving: Chill before slicing for sharp, clean edges.

Bake note across all bars: Pull when a toothpick comes out with moist crumbs, not dry. That is your ticket to fudgy centers and happy guests.

Creamy Cheesecake Bars for Indulgent Treats

Delicious caramel nut cheesecake slice with festive decorations in the background. Photo by Rodrigo Menezes

Cheesecake bars bring silky richness to a cookie tray. They slice clean, look polished, and offer a cool, creamy contrast to crunchy cookies. Swirls and layered toppings make them feel special without the fuss of a springform pan. I like serving them chilled with hot cocoa or coffee, since the cold creaminess softens as you sip.

Hot Fudge Cheesecake Bars Decadent Chocolate Layer

The hot fudge ripple sets these apart. Every slice shows off a marbled top.

  • Ingredients:
    • Crust: 1 1/2 cups graham crumbs, 1/3 cup butter (melted)
    • Filling: 24 oz cream cheese (softened), 1 cup sugar, 3 eggs, 1 tsp vanilla, 1 cup hot fudge sauce
  • Directions:
    1. Preheat 325°F. Line or grease a 9×13-inch pan.
    2. Mix crumbs with melted butter. Press firmly into the pan.
    3. Beat cream cheese, sugar, eggs, and vanilla until smooth.
    4. Pour filling over crust. Warm fudge until pourable, then swirl into the batter.
    5. Bake 45 to 50 minutes until the center is just set.
    6. Cool to room temp, chill 4 hours, then cut into 24 bars.
  • Serve chilled with a light cocoa dusting for contrast or Oreos on top for a little more drama.

Oreo Cheesecake Bars Crunchy Cookie Base

Cookies in the crust and the filling. It is cookies and cream in every bite.

  • Ingredients:
    • Crust: 2 cups Oreo crumbs, 1/4 cup butter (melted)
    • Filling: 24 oz cream cheese, 1 cup sugar, 3 eggs, 1 tsp vanilla, 1 cup crushed Oreos
  • Directions:
    1. Preheat 325°F. Line a 9×13-inch pan with parchment.
    2. Stir crumbs with butter, press into the pan.
    3. Beat cream cheese, sugar, eggs, and vanilla until smooth.
    4. Fold in crushed Oreos. Spread over the crust.
    5. Bake 50 to 55 minutes until set with a slight jiggle.
    6. Cool, chill, and cut into 24 bars.
  • Tip: Press extra cookie bits on top before baking for texture.

Snickerdoodle Cheesecake Bars Cinnamon Swirl

Cinnamon sugar meets creamy vanilla. The swirl bakes into a crackly top.

  • Ingredients:
    • Crust: 1 1/2 cups cinnamon graham crumbs, 1/3 cup butter
    • Filling: 24 oz cream cheese, 1 cup sugar, 3 eggs, 1 tsp vanilla, 2 tsp cinnamon
    • Swirl: 1/4 cup sugar, 1 tsp cinnamon
  • Directions:
    1. Preheat 325°F. Grease a 9×13-inch pan.
    2. Press crust into the pan.
    3. Beat cream cheese, sugar, eggs, vanilla, and cinnamon.
    4. Pour into the pan. Sprinkle cinnamon sugar on top and swirl with a knife.
    5. Bake 45 minutes until set at the edges.
    6. Chill fully, then cut into 24 bars.
  • Finish with a tiny pinch of salt to balance sweetness.

Cookie Dough Cheesecake Bars Raw Dough Fun

Safe-to-eat dough crumbles over a smooth base. It tastes like a cookie jar.

  • Ingredients:
    • Crust: 1 1/2 cups graham crumbs, 1/3 cup butter
    • Filling: 24 oz cream cheese, 1/2 cup sugar, 3 eggs, 1 tsp vanilla
    • Dough: 1/2 cup butter, 1/4 cup sugar, 1/2 cup brown sugar, 1 tsp vanilla, 1 cup flour, 1/2 cup chocolate chips
  • Directions:
    1. Preheat 325°F. Press crust into a 9×13-inch pan.
    2. Beat filling ingredients until smooth. Pour into the pan.
    3. Bake 50 minutes, then cool to room temp.
    4. For edible dough, cream butter and sugars, stir in vanilla, flour, and chips.
    5. Crumble dough on top. Chill until firm, then cut into 24 bars.
  • Note: Heat-treat flour if desired for safety.

Chocolate Chip Cheesecake Bars Classic Chips

The chips soften in the creamy base and give gentle chocolate pockets.

  • Ingredients:
    • Crust: 1 1/2 cups graham crumbs, 1/3 cup butter
    • Filling: 24 oz cream cheese, 1 cup sugar, 3 eggs, 1 tsp vanilla, 1 1/2 cups chocolate chips
  • Directions:
    1. Preheat 325°F. Line a 9×13-inch pan.
    2. Press crust into the pan.
    3. Beat filling until smooth. Fold in chips.
    4. Bake 45 to 50 minutes until just set.
    5. Cool, chill, and cut into 24 bars.
  • Sprinkle a few chips on top after baking while warm.

Oatmeal Fudge Bars Hearty Oat Layer

Not cheesecake, but a handy balance on a tray next to creamy bars. The chewy oat top meets a thick chocolate center.

  • Ingredients:
    • Base: 1 cup butter, 2 cups brown sugar, 2 eggs, 1 tsp vanilla, 3 cups oats, 2 1/2 cups flour, 1 tsp baking soda, 1 tsp salt
    • Fudge: 1 can (14 oz) sweetened condensed milk, 2 cups chocolate chips
  • Directions:
    1. Preheat 350°F. Mix base dough until combined.
    2. Press half into a 9×13-inch pan.
    3. Melt condensed milk with chocolate chips for fudge.
    4. Spread fudge over the base. Crumble remaining dough on top.
    5. Bake 25 to 30 minutes. Cool and cut into 24 bars.
  • Pair with cocoa for a cozy, chewy counterpoint.

No-Bake Peppermint Cheesecake Bars Cool Cream

A make-ahead mint bar that chills firm. No oven time, just mix and set.

  • Ingredients:
    • Crust: 2 1/2 cups chocolate wafer crumbs, 1/2 cup butter (melted)
    • Filling: 24 oz cream cheese (softened), 1 cup powdered sugar, 1 1/4 cups heavy cream (cold), 1 tsp peppermint extract, 1/2 cup crushed candy canes
    • Topping: 1/2 cup whipped cream, 2 tbsp crushed candy canes
  • Directions:
    1. Stir crumbs with butter. Press into a parchment-lined 9×13-inch pan.
    2. Beat cream cheese and powdered sugar until smooth.
    3. Whip cream to soft peaks, fold into cream cheese with peppermint and candy canes.
    4. Spread over crust, smooth the top, and chill 6 hours.
    5. Add a thin layer of whipped cream and a light sprinkle of candy canes.
    6. Slice into 24 bars. Keep chilled until serving.
  • Tip: For clean edges, wipe the knife between cuts.

Raspberry Swirl Cheesecake Bars Bright Jam Ribbons

Sweet-tart raspberry runs through the creamy base for a jewel-toned finish.

  • Ingredients:
    • Crust: 1 1/2 cups graham crumbs, 1/3 cup butter (melted)
    • Filling: 24 oz cream cheese, 1 cup sugar, 3 eggs, 1 tsp vanilla, 1/3 cup sour cream
    • Swirl: 1/2 cup seedless raspberry jam, warmed
  • Directions:
    1. Preheat 325°F. Press crust into a 9×13-inch pan.
    2. Beat cream cheese, sugar, eggs, vanilla, and sour cream until smooth.
    3. Pour into the pan. Dot with warm jam and swirl gently.
    4. Bake 45 to 50 minutes until just set.
    5. Cool, chill 4 hours, then cut into 24 bars.
  • Garnish with a few fresh raspberries right before serving.

Serving ideas that work across the board:

  • Chill bars for at least 4 hours, overnight is even better.
  • Plate with hot cocoa, peppermint mochas, or strong coffee.
  • Add small labels on the tray for quick flavor cues, like “peppermint” or “raspberry swirl.”

Unique Holiday Squares and Crunchy Bars

Close-up photo of crunchy nut dessert bars on a baking tray, delicious and appetizing. Photo by Denys Gromov

Quick, colorful, and perfect for gifting, these crunchy bars and candy-studded squares bring snap, chew, and plenty of holiday sparkle. Most mix up in one bowl, set fast, and slice clean.

Holiday Avalanche Squares Marshmallow Melt

Soft, crisp, and sweet, these copycat-style squares are the first to go.

  • Ingredients: 1/2 cup butter, 12 oz white chocolate chips, 10 oz mini marshmallows, 1 cup crushed Rice Krispies, 1/2 cup green M&Ms, 1/2 cup red M&Ms
  • Directions:
    1. Melt butter and white chips over low heat, stir until smooth.
    2. Stir in marshmallows until just melted.
    3. Fold in cereal and M&Ms.
    4. Press into a greased 9×13-inch pan.
    5. Chill 1 hour, cut into 24 squares.

Pistachio Sugar Cookie Squares Nutty Green Glow

Soft cookie texture with a pale green hue and a crisp nutty bite.

  • Ingredients: 2 cups flour, 1 tsp baking powder, 1/2 tsp salt, 1 cup butter (softened), 1 cup sugar, 1 egg, 1 tsp almond extract, 1 package (3.4 oz) pistachio pudding mix, 1/2 cup chopped pistachios
  • Directions:
    1. Preheat 350°F. Grease a 9×13-inch pan.
    2. Cream butter and sugar. Beat in egg and almond extract.
    3. Mix flour, baking powder, salt, and pudding mix, add to the bowl.
    4. Fold in pistachios. Spread batter in the pan.
    5. Bake 20 to 25 minutes. Cool, cut into 24 squares.

Peanut Crunch Bars Salty Peanutty Crunch

Salty-sweet, no-bake style crunch with a soft marshmallow pull.

  • Ingredients: 2 cups pretzels (crushed), 1 cup peanuts, 1 cup butterscotch chips, 1/2 cup butter, 1/2 cup peanut butter, 2 cups mini marshmallows
  • Directions:
    1. Melt butter, peanut butter, and butterscotch chips over low heat.
    2. Stir in pretzels, peanuts, and marshmallows.
    3. Press into a 9×13-inch pan.
    4. Chill 30 minutes. Cut into 24 bars.

Mars Bars Holiday Squares Chewy Caramel Chew

Classic candy bar flavor in a soft, chewy square with crispy rice.

  • Ingredients: 4 Mars bars (chopped), 1/2 cup butter, 1 1/2 cups Rice Krispies, 1 cup mini marshmallows, 1/2 cup peanuts
  • Directions:
    1. Melt butter and Mars bars over low heat, stir smooth.
    2. Mix in cereal, marshmallows, and peanuts.
    3. Press into an 8×8-inch pan.
    4. Chill, then cut into 24 small squares.

Gingerbread Crunch Squares Spiced Snap

Warm spices and crisp cereal make a sturdy, giftable bite.

  • Ingredients: 1/2 cup butter, 1/2 cup brown sugar, 1/3 cup molasses, 1 tsp vanilla, 2 tsp ginger, 1 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp salt, 5 cups crisp rice cereal, 1 cup crushed gingersnaps, 1/2 cup white chocolate chips
  • Directions:
    1. Melt butter with brown sugar and molasses. Remove from heat, stir in vanilla and spices.
    2. Fold in cereal, gingersnaps, and white chips.
    3. Press into a lined 9×13-inch pan.
    4. Chill 45 minutes. Cut into 24 bars.

Cranberry Pistachio White Chocolate Bars Red-Green Jewel

A bright, chewy square with tart pops and creamy chocolate.

  • Ingredients: 1/2 cup butter, 12 oz white chocolate chips, 1 tsp orange zest, 1 cup dried cranberries, 3 cups Rice Krispies, 1/2 cup chopped pistachios, pinch of salt
  • Directions:
    1. Melt butter and half the white chips on low heat.
    2. Remove from heat. Stir in orange zest and salt.
    3. Fold in cereal, cranberries, and pistachios. Stir in remaining chips.
    4. Press into a 9×13-inch pan. Chill 45 minutes.
    5. Slice into 24 bars.

Salted Toffee Cracker Bars Crunchy “Crack” Squares

Buttery toffee over crackers with a thin chocolate top that snaps.

  • Ingredients: 40 saltine crackers, 1 cup butter, 1 cup brown sugar, 2 cups chocolate chips, flaky salt, opt: M&Ms for color.
  • Directions:
    1. Preheat 350°F. Line a 9×13-inch pan, arrange crackers in a single layer.
    2. Boil butter and brown sugar 3 minutes, pour over crackers.
    3. Bake 5 minutes until bubbling. Remove, scatter chocolate chips.
    4. Let melt, spread smooth. Sprinkle flaky salt.
    5. Chill until firm. Cut into 24 squares.

Peppermint Oreo Marshmallow Bars Cool Crunch

Minty, crunchy, and gooey, with bold cookie bits in every bite.

  • Ingredients: 1/2 cup butter, 1 bag (10 oz) mini marshmallows, 1 tsp peppermint extract, 5 cups Rice Krispies, 1 1/2 cups chopped Oreos, 1/3 cup crushed candy canes
  • Directions:
    1. Melt butter, add marshmallows, and stir until smooth. Remove from heat.
    2. Stir in peppermint extract.
    3. Fold in cereal, Oreos, and candy canes.
    4. Press into a greased 9×13-inch pan. Cool 30 minutes.
    5. Cut into 24 bars.

Gift wrapping tips that keep bars fresh and tidy:

  • Line tins with parchment, then stack bars with small squares of parchment between layers.
  • Wrap individual bars in wax paper or cello bags, tie with baker’s twine, and add a simple flavor tag.
  • For crunchy bars, store at cool room temp up to 4 days. For marshmallow-heavy bars, chill, then bring to room temp before gifting.
  • Add a quick note on allergens, like peanuts or pistachios, so everyone can enjoy with confidence.

Christmas bar recipes make holiday baking calm, colorful, and reliable. You covered the hits, from buttery blondies and cookie bars to rich brownies, creamy cheesecake bars, and quick crunchy squares. The flavors tell the story of the season, with peppermint, chocolate, ginger, cranberry, caramel, and pistachio showing up in bold, sharable bites. Bake one pan, slice clean, and you are party ready. That simple rhythm frees your time for the fun parts of hosting.

Pick two or three bars for your celebration, then mix textures for balance. Go chewy plus creamy, or fudgy plus crisp. If guests have dietary needs, you can still keep the tray full and festive. Try these easy swaps that hold up well in bar recipes (test a small batch if you are new to the brand):

  • Gluten free: use a quality 1:1 gluten-free flour blend, weigh if possible.
  • Dairy free: swap plant butter and dairy-free chips, use coconut cream for fillings.
  • Egg free: use flax eggs or aquafaba for structure in brownies and cookie bars.

Share your tray photos with #ChristmasBarRecipes so we can cheer you on. Save this list to your holiday board, and pin it for later, because these bars deserve a spot at every party.

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Diana
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