Christmas Brownies and Bars

50 fudgy, gooey, peppermint-loaded Christmas brownies and bars for every cookie exchange, potluck, and “I need a dessert in 30 minutes” emergency this season.

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1. Ultimate Fudgy Peppermint Brownies

These are the brownie you make when you want people to stop talking mid-conversation. The top cracks like a good brownie should, the middle stays almost molten, and the crushed candy cane on top gives every bite a little crunch of cool mint against all that dark chocolate.

Time: 50 min  |  Makes: 16 brownies

You’ll need: unsalted butter, granulated sugar, brown sugar, eggs, vanilla extract, peppermint extract, all-purpose flour, cocoa powder, salt, dark chocolate chips, crushed candy canes

Quick Method

Preheat the oven to 350°F and line a 9×9-inch pan with parchment, leaving an overhang on two sides. Melt the butter, then whisk it with the granulated sugar and brown sugar until glossy. Whisk in the eggs one at a time, then the vanilla and peppermint extract. Fold in the flour, cocoa powder, and salt just until no dry streaks remain, then stir in the chocolate chips. Pour into the pan, smooth the top, and bake 32-36 minutes, until a toothpick comes out with a few moist crumbs. Let cool completely in the pan, then lift out, sprinkle with crushed candy canes, and cut into 16 squares.

2. Classic Christmas Blondies

Blondies get overlooked next to their chocolate cousins, but a good brown butter blondie with white chocolate and holiday M&Ms is the kind of thing people quietly go back for thirds of. Chewy edges, soft middle, and that caramel-y brown butter flavor running through the whole thing.

Time: 45 min  |  Makes: 16 blondies

You’ll need: unsalted butter, brown sugar, eggs, vanilla extract, all-purpose flour, baking powder, salt, white chocolate chunks, holiday M&Ms

Quick Method

Preheat the oven to 350°F and line a 9×9-inch pan with parchment. Brown the butter in a saucepan over medium heat until nutty and golden, about 5 minutes, then let cool slightly. Whisk the browned butter with the brown sugar until smooth, then whisk in the eggs and vanilla. Fold in the flour, baking powder, and salt, then stir in the white chocolate and half the M&Ms. Spread into the pan, scatter the remaining M&Ms on top, and bake 24-28 minutes, until the edges are golden and the center is just set. Cool completely before cutting into 16 squares.

3. Gingerbread Bars with Cream Cheese Frosting

These taste like gingerbread cookies decided to become a bar so they could be softer, thicker, and frosted. Molasses and warm spices carry the whole thing, and the tangy cream cheese frosting keeps it from being too sweet.

Time: 1 hr  |  Makes: 16 bars

You’ll need: unsalted butter, brown sugar, molasses, egg, vanilla extract, all-purpose flour, baking soda, ground ginger, cinnamon, cloves, salt, cream cheese, powdered sugar

Quick Method

Preheat the oven to 350°F and line a 9×9-inch pan with parchment. Cream the butter and brown sugar until fluffy, then beat in the molasses, egg, and vanilla. In a separate bowl, whisk the flour, baking soda, ginger, cinnamon, cloves, and salt, then mix into the wet ingredients until just combined. Spread into the pan and bake 22-25 minutes, until the top springs back when touched. Cool completely. Beat the cream cheese, remaining butter, and powdered sugar until smooth and fluffy, spread over the cooled bars, and cut into 16 squares.

4. Salted Caramel Brownies

Swirl real caramel into a fudgy brownie base and finish with flaky salt, and you get that sweet-salty pull people can’t stop talking about. The caramel stays soft even after the brownies cool, so every piece has that gooey pocket running through it.

Time: 55 min  |  Makes: 16 brownies

You’ll need: unsalted butter, granulated sugar, eggs, vanilla extract, all-purpose flour, cocoa powder, salt, soft caramel candies, heavy cream, flaky sea salt

Quick Method

Preheat the oven to 350°F and line a 9×9-inch pan with parchment. Melt the butter, whisk in the sugar, then the eggs and vanilla. Fold in the flour, cocoa powder, and salt until just combined. Melt the caramel candies with the heavy cream in the microwave in 20-second bursts, stirring, until smooth. Pour two-thirds of the brownie batter into the pan, drizzle over half the caramel, add the remaining batter, then swirl the rest of the caramel through the top with a knife. Bake 30-34 minutes, until the edges are set and the center is just slightly jiggly. Cool completely, sprinkle with flaky salt, and cut into 16 squares.

5. Old-Fashioned Sugar Cookie Bars

All the flavor of a rolled sugar cookie without any of the rolling. This one goes straight into a pan, bakes into a soft chewy slab, and gets frosted like a cookie cake. It’s the bar that grandmas and eight-year-olds agree on.

Time: 45 min  |  Makes: 20 bars

You’ll need: unsalted butter, granulated sugar, eggs, vanilla extract, almond extract, all-purpose flour, baking powder, salt, powdered sugar, milk, holiday sprinkles

Quick Method

Preheat the oven to 350°F and line a 9×13-inch pan with parchment. Cream the butter and sugar until light, then beat in the eggs, vanilla, and almond extract. Mix in the flour, baking powder, and salt just until combined. Press evenly into the pan and bake 20-24 minutes, until the edges are golden and the center is set but pale. Cool completely. Whisk the powdered sugar with milk until smooth and spreadable, frost the bars, and top with sprinkles before cutting into 20 squares.

6. Deep Dish Chocolate Chunk Brownies

This is the brownie for people who think regular brownies are too thin. Baked in an 8×8 instead of a 9×13, every piece is tall, dense, and packed with chunks of chopped chocolate instead of chips, so it stays gooier as it bakes.

Time: 55 min  |  Makes: 9 brownies

You’ll need: unsalted butter, dark chocolate, granulated sugar, brown sugar, eggs, vanilla extract, all-purpose flour, cocoa powder, salt, chopped semisweet chocolate

Quick Method

Preheat the oven to 325°F and line an 8×8-inch pan with parchment. Melt the butter with the dark chocolate together in the microwave in 30-second bursts, stirring until smooth. Whisk in the granulated sugar and brown sugar, then the eggs and vanilla until glossy. Fold in the flour, cocoa powder, and salt, then stir in the chopped chocolate. Spread into the pan and bake 38-42 minutes, until the top is set and a toothpick comes out with a few moist crumbs. Cool at least an hour before cutting into 9 thick squares.

7. Chocolate Peppermint Crunch Bars

Think of this as a homemade candy bar. A crisp chocolate cookie base, a pink peppermint buttercream layer that snaps when you bite into it once chilled, and a thin chocolate shell over the top that cracks satisfyingly with every piece.

Time: 1 hr, plus chilling  |  Makes: 24 bars

You’ll need: chocolate wafer cookies, unsalted butter, powdered sugar, milk, peppermint extract, red food coloring, semisweet chocolate chips, crushed candy canes

Quick Method

Line a 9×13-inch pan with parchment. Crush the wafer cookies to fine crumbs, mix with half the melted butter, and press firmly into the pan. Beat the remaining butter with the powdered sugar, milk, peppermint extract, and a couple drops of food coloring until smooth and pink, then spread over the cookie base. Chill 30 minutes until firm. Melt the chocolate chips with a tablespoon of butter, pour evenly over the mint layer, sprinkle with crushed candy canes, and chill another 20 minutes before cutting into 24 bars.

8. Fudgy Espresso Brownies

Coffee doesn’t make these taste like coffee, it makes the chocolate taste more like chocolate. A shot of espresso powder deepens everything without adding a coffee flavor you’d notice, which makes this the brownie for people who claim they “don’t love chocolate desserts” and then eat two.

Time: 50 min  |  Makes: 16 brownies

You’ll need: unsalted butter, dark chocolate, granulated sugar, eggs, vanilla extract, espresso powder, all-purpose flour, cocoa powder, salt

Quick Method

Preheat the oven to 350°F and line a 9×9-inch pan with parchment. Melt the butter and dark chocolate together until smooth, then whisk in the sugar. Beat in the eggs, vanilla, and espresso powder until glossy. Fold in the flour, cocoa powder, and salt just until combined. Pour into the pan and bake 28-32 minutes, until the top is set and a toothpick comes out with a few moist crumbs. Cool completely, dust with cocoa powder, and cut into 16 squares.

Loaded & Showstopper Bars

9. Christmas Morning Magic Bars

This is the bar for using up whatever’s in your baking cabinet. A graham cracker crust holds down layers of coconut, nuts, chocolate, and holiday candy, all bound together with sweetened condensed milk that bakes into a chewy, caramelized top.

Time: 45 min  |  Makes: 20 bars

You’ll need: graham cracker crumbs, unsalted butter, sweetened condensed milk, shredded coconut, semisweet chocolate chips, chopped pecans, holiday M&Ms

Quick Method

Preheat the oven to 350°F and line a 9×13-inch pan with parchment. Mix the graham cracker crumbs with the melted butter and press firmly into the pan. Layer the coconut, chocolate chips, pecans, and M&Ms evenly over the crust, then pour the sweetened condensed milk evenly over everything so it seeps into the layers. Bake 25-28 minutes, until the top is golden and bubbling at the edges. Cool completely, at least 2 hours, before lifting out and cutting into 20 bars.

10. Turtle Brownies

Fudgy brownie base, a full layer of caramel and toasted pecans on top, then a drizzle of chocolate to tie it back to the base. It’s rich enough that a small square feels generous, which is exactly what you want on a table full of other desserts.

Time: 1 hr  |  Makes: 16 brownies

You’ll need: unsalted butter, granulated sugar, eggs, vanilla extract, all-purpose flour, cocoa powder, salt, caramel sauce, chopped pecans, semisweet chocolate chips

Quick Method

Preheat the oven to 350°F and line a 9×9-inch pan with parchment. Melt the butter, whisk in the sugar, then the eggs and vanilla. Fold in the flour, cocoa powder, and salt. Spread into the pan and bake 25-28 minutes, until just set. Toast the pecans in a dry skillet over medium heat for 3-4 minutes, until fragrant. Once the brownies are fully cool, pour the caramel sauce evenly over the top, scatter the toasted pecans, and melt the chocolate chips to drizzle over everything. Chill 15 minutes to set before cutting into 16 squares.

11. Red Velvet Cheesecake Swirl Brownies

These earn their spot on a Christmas table just from the color. Bright red velvet brownie swirled with a tangy cheesecake batter bakes into a marbled top that’s as striking as it is rich, with a texture right between a brownie and a cheesecake bar.

Time: 1 hr, plus chilling  |  Makes: 16 brownies

You’ll need: unsalted butter, granulated sugar, eggs, vanilla extract, red food coloring, all-purpose flour, cocoa powder, salt, cream cheese, powdered sugar

Quick Method

Preheat the oven to 350°F and line a 9×9-inch pan with parchment. Melt the butter, whisk in the sugar, then one egg and the vanilla, plus enough red food coloring to reach a deep red. Fold in the flour, cocoa powder, and salt, then spread most of the batter into the pan, reserving a few tablespoons. Beat the cream cheese with the powdered sugar and remaining egg until smooth, dollop over the brownie batter, then dollop the reserved brownie batter on top and swirl everything with a knife. Bake 30-34 minutes, until the edges are set and the center jiggles slightly. Chill at least 2 hours before cutting into 16 squares.

12. White Chocolate Cranberry Bars

The tartness of dried cranberries against sweet white chocolate keeps this bar from tipping too sugary, and the deep red flecks scattered through a golden bar make it look like it was made specifically for December, even though it’s easy enough for any random Tuesday.

Time: 40 min  |  Makes: 16 bars

You’ll need: unsalted butter, brown sugar, egg, vanilla extract, all-purpose flour, baking powder, salt, dried cranberries, white chocolate chunks

Quick Method

Preheat the oven to 350°F and line an 8×8-inch pan with parchment. Melt the butter, whisk in the brown sugar, then the egg and vanilla. Fold in the flour, baking powder, and salt, then stir in the cranberries and white chocolate. Spread into the pan and bake 22-25 minutes, until the top is golden and a toothpick comes out mostly clean. Cool completely before cutting into 16 squares.

13. Pecan Pie Bars

All the flavor of a full pecan pie, minus the pie crust struggle. A buttery shortbread base holds a gooey brown sugar and pecan filling that sets just enough to slice cleanly, with a top layer of pecan halves that toast right in the oven.

Time: 1 hr  |  Makes: 16 bars

You’ll need: unsalted butter, all-purpose flour, brown sugar, salt, eggs, corn syrup, vanilla extract, chopped pecans, pecan halves

Quick Method

Preheat the oven to 350°F and line a 9×9-inch pan with parchment. Combine 1 cup of the flour, a third of the butter (softened), 2 tablespoons of the brown sugar, and a pinch of salt, then press into the pan and bake 15 minutes until lightly golden. Meanwhile, whisk the eggs, remaining brown sugar, corn syrup, melted butter, vanilla, and a pinch of salt, then stir in the chopped pecans. Pour over the hot crust, arrange pecan halves on top, and bake another 25-28 minutes, until the filling is set but still has a slight jiggle in the center. Cool completely, at least 2 hours, before cutting into 16 bars.

14. Peppermint Bark Brownies

Two Christmas desserts merged into one. A dense fudgy brownie gets topped with a real peppermint bark layer, dark chocolate first, then white chocolate swirled on top and finished with crushed candy cane before it sets into a snappable shell.

Time: 1 hr, plus chilling  |  Makes: 16 brownies

You’ll need: unsalted butter, granulated sugar, eggs, vanilla extract, all-purpose flour, cocoa powder, salt, dark chocolate, white chocolate, peppermint extract, crushed candy canes

Quick Method

Preheat the oven to 350°F and line a 9×9-inch pan with parchment. Melt the butter, whisk in the sugar, then the eggs and vanilla. Fold in the flour, cocoa powder, and salt, spread into the pan, and bake 26-30 minutes, until just set. Once fully cool, melt the dark chocolate and spread it over the top, chilling 10 minutes until firm. Melt the white chocolate with a drop of peppermint extract, pour over the dark layer, swirl lightly, and immediately scatter crushed candy canes on top. Chill 20 minutes to set before cutting into 16 squares.

15. Chocolate Toffee Crunch Bars

Toffee bits melt slightly into the batter as it bakes, leaving pockets of buttery caramel crunch throughout an otherwise deeply chocolatey bar. It’s the dessert equivalent of a candy bar that got a glow up.

Time: 50 min  |  Makes: 16 bars

You’ll need: unsalted butter, dark chocolate, granulated sugar, eggs, vanilla extract, all-purpose flour, cocoa powder, salt, toffee bits

Quick Method

Preheat the oven to 350°F and line a 9×9-inch pan with parchment. Melt the butter and dark chocolate together, then whisk in the sugar and beat in the eggs and vanilla. Fold in the flour, cocoa powder, and salt, then stir in two-thirds of the toffee bits. Spread into the pan, scatter the remaining toffee on top, and bake 28-32 minutes, until the edges are set and the center has a slight give. Cool completely before cutting into 16 squares.

16. Christmas Rocky Road Brownies

A fudgy brownie base gets loaded up right at the end of baking with marshmallows, nuts, and holiday candy, then goes back in just long enough to toast the marshmallow tops. It’s messy, it’s loud, and it’s the tray that gets emptied first at any party.

Time: 55 min  |  Makes: 16 brownies

You’ll need: unsalted butter, granulated sugar, eggs, vanilla extract, all-purpose flour, cocoa powder, salt, mini marshmallows, chopped walnuts, holiday M&Ms

Quick Method

Preheat the oven to 350°F and line a 9×9-inch pan with parchment. Melt the butter, whisk in the sugar, then the eggs and vanilla. Fold in the flour, cocoa powder, and salt. Spread into the pan and bake 22 minutes. Pull it out, scatter marshmallows, walnuts, and M&Ms evenly over the top, and bake another 8-10 minutes, until the marshmallows are puffed and lightly golden. Cool at least 30 minutes before cutting into 16 squares with a knife run under hot water.

17. Cranberry Orange Bars

Bright orange zest and tart cranberries cut through the richness of holiday desserts and give the table something that feels a little lighter. The shortbread base is buttery and crumbly, and the tangy fruit layer on top sets just enough to slice cleanly.

Time: 1 hr  |  Makes: 16 bars

You’ll need: unsalted butter, all-purpose flour, granulated sugar, salt, fresh cranberries, orange zest, orange juice, eggs, powdered sugar

Quick Method

Preheat the oven to 350°F and line an 8×8-inch pan with parchment. Combine the flour, softened butter, a third of the sugar, and a pinch of salt, press into the pan, and bake 15 minutes until pale golden. Meanwhile, simmer the cranberries with the remaining sugar and orange juice over medium heat for 6-8 minutes, until the berries burst and the mixture thickens slightly. Whisk in the eggs and orange zest, pour over the hot crust, and bake another 20-22 minutes, until just set in the center. Cool completely, dust with powdered sugar, and cut into 16 bars.

18. Cranberry Bliss Bars

Inspired by the coffee shop classic. A ginger-spiced white chocolate blondie gets topped with a tangy cream cheese frosting, more dried cranberries, and a drizzle of white chocolate, then cut into triangles the way the original always comes.

Time: 1 hr  |  Makes: 16 triangles

You’ll need: unsalted butter, brown sugar, eggs, vanilla extract, all-purpose flour, ground ginger, baking powder, salt, white chocolate chips, dried cranberries, cream cheese, powdered sugar

Quick Method

Preheat the oven to 350°F and line a 9×13-inch pan with parchment. Melt the butter, whisk in the brown sugar, then the eggs and vanilla. Fold in the flour, ginger, baking powder, and salt, then stir in the white chocolate chips and half the cranberries. Spread into the pan and bake 18-22 minutes, until the edges are golden. Cool completely. Beat the cream cheese, remaining butter, and powdered sugar until smooth, spread over the bars, scatter the remaining cranberries, drizzle with melted white chocolate, and cut into 16 triangles.

19. Eggnog Blondies

If eggnog is the flavor of your holidays, this is the bar for you. Actual eggnog goes into the batter and the glaze, so the nutmeg and vanilla come through clearly instead of feeling like a stretch. Chewy in the middle, slightly crisp at the edges.

Time: 45 min  |  Makes: 16 blondies

You’ll need: unsalted butter, brown sugar, egg, eggnog, vanilla extract, all-purpose flour, baking powder, ground nutmeg, salt, powdered sugar

Quick Method

Preheat the oven to 350°F and line an 8×8-inch pan with parchment. Melt the butter, whisk in the brown sugar, then the egg, 2 tablespoons of eggnog, and the vanilla. Fold in the flour, baking powder, nutmeg, and salt. Spread into the pan and bake 24-27 minutes, until the top is golden and set. Cool completely. Whisk the powdered sugar with the remaining eggnog until pourable, drizzle over the bars, and let set 10 minutes before cutting into 16 squares.

20. Raspberry Almond Linzer Bars

These borrow from the classic Linzer cookie: a nutty almond shortbread base, a thick layer of raspberry jam, and a crumbled almond topping instead of individual cutout cookies. The jam stays jewel-bright against the pale crust, which makes for a pretty tray without much effort.

Time: 1 hr  |  Makes: 16 bars

You’ll need: unsalted butter, all-purpose flour, almond flour, granulated sugar, salt, egg, almond extract, raspberry jam

Quick Method

Preheat the oven to 350°F and line an 8×8-inch pan with parchment. Beat the butter and sugar until light, then beat in the egg and almond extract. Mix in the flour, almond flour, and salt until a soft dough forms. Press two-thirds of the dough into the pan, spread the raspberry jam evenly over the top, then crumble the remaining dough over the jam in small pieces, leaving some jam visible. Bake 28-32 minutes, until the crumb topping is golden. Cool completely, dust with powdered sugar, and cut into 16 bars.

21. Cherry Almond Blondies

Dried cherries bring a deep, jammy sweetness that plays especially well against toasted almonds and a buttery blondie base. It’s a flavor combination that feels a little more grown-up than most bars on this list, without losing any of the chewy comfort factor.

Time: 40 min  |  Makes: 16 blondies

You’ll need: unsalted butter, brown sugar, egg, vanilla extract, almond extract, all-purpose flour, baking powder, salt, dried cherries, sliced almonds

Quick Method

Preheat the oven to 350°F and line an 8×8-inch pan with parchment. Melt the butter, whisk in the brown sugar, then the egg, vanilla, and almond extract. Fold in the flour, baking powder, and salt, then stir in the dried cherries. Spread into the pan, scatter sliced almonds over the top, and bake 24-27 minutes, until golden and set. Cool completely before cutting into 16 squares.

22. Fig and Walnut Bars

Dried figs cooked down into a sticky, jammy filling give this bar a flavor that leans more toward a holiday fruitcake than a typical brownie, in the best way. A crumbly oat crust on top and bottom keeps things textured, and toasted walnuts add crunch against all that soft fig.

Time: 1 hr  |  Makes: 16 bars

You’ll need: dried figs, water, honey, lemon juice, unsalted butter, brown sugar, all-purpose flour, old-fashioned oats, salt, baking soda, chopped walnuts

Quick Method

Simmer the chopped dried figs with the water, honey, and lemon juice over medium heat for 10-12 minutes, mashing occasionally, until thick and jammy, then let cool. Preheat the oven to 350°F and line an 8×8-inch pan with parchment. Melt the butter, mix with the brown sugar, flour, oats, salt, and baking soda until crumbly. Press two-thirds into the pan, spread the fig filling on top, scatter the walnuts, then crumble the remaining oat mixture over everything. Bake 28-32 minutes, until golden. Cool completely before cutting into 16 bars.

23. Lemon Cranberry Cheesecake Bars

Tart lemon and tangy cranberry swirled through a rich cheesecake filling give this bar a brightness that feels almost like a palate cleanser next to all the chocolate on a holiday spread. The graham crust underneath holds it together and adds just enough sweetness.

Time: 1 hr, plus chilling  |  Makes: 16 bars

You’ll need: graham cracker crumbs, unsalted butter, cream cheese, granulated sugar, eggs, lemon juice, lemon zest, vanilla extract, fresh cranberries, sugar for cranberry sauce

Quick Method

Preheat the oven to 325°F and line an 8×8-inch pan with parchment. Mix the graham crumbs with the melted butter and press into the pan. Simmer the cranberries with a few tablespoons of sugar and a splash of water for 6-8 minutes until burst and jammy, then cool. Beat the cream cheese with the granulated sugar until smooth, then beat in the eggs, lemon juice, lemon zest, and vanilla. Pour over the crust, dollop the cranberry sauce on top, and swirl gently with a knife. Bake 32-35 minutes, until the edges are set and the center has a slight jiggle. Chill at least 3 hours before cutting into 16 bars.

24. Pecan Shortbread Bars

A thick, sandy shortbread base gets topped with a caramelized brown sugar and pecan layer that firms up into something between a praline and a toffee. It slices cleanly and holds up well for gifting, which makes it a favorite for cookie tins.

Time: 55 min  |  Makes: 24 bars

You’ll need: unsalted butter, all-purpose flour, granulated sugar, salt, brown sugar, honey, heavy cream, chopped pecans

Quick Method

Preheat the oven to 350°F and line a 9×13-inch pan with parchment. Combine a third of the butter (softened) with the flour, granulated sugar, and salt, press firmly into the pan, and bake 18 minutes until pale golden. Meanwhile, melt the remaining butter with the brown sugar, honey, and heavy cream, bring to a gentle boil, and simmer 4 minutes, stirring, until thickened. Stir in the pecans and pour evenly over the hot crust. Bake another 15-18 minutes, until bubbling all over. Cool completely, at least 2 hours, before cutting into 24 bars.

25. Brown Butter Walnut Blondies

Browning the butter first is the whole trick here. It turns a simple blondie into something that tastes deeply caramelized and nutty before the walnuts even get involved, and the toasted walnuts fold in for extra crunch and earthiness.

Time: 45 min  |  Makes: 16 blondies

You’ll need: unsalted butter, brown sugar, egg, vanilla extract, all-purpose flour, baking powder, salt, chopped walnuts

Quick Method

Preheat the oven to 350°F and line an 8×8-inch pan with parchment. Brown the butter in a saucepan until deep golden and nutty-smelling, about 5-6 minutes, then cool slightly. Whisk in the brown sugar, then the egg and vanilla. Fold in the flour, baking powder, and salt, then stir in the walnuts. Spread into the pan and bake 24-27 minutes, until the top is golden and the center is set. Cool completely before cutting into 16 squares.

26. Chocolate Hazelnut Swirl Brownies

A jar of chocolate hazelnut spread swirled into fudgy brownie batter gives you a nutty, almost Nutella-cake flavor without any extra work. The swirl bakes into ribbons through the top of each square, so every piece looks a little different.

Time: 50 min  |  Makes: 16 brownies

You’ll need: unsalted butter, granulated sugar, eggs, vanilla extract, all-purpose flour, cocoa powder, salt, chocolate hazelnut spread, chopped hazelnuts

Quick Method

Preheat the oven to 350°F and line a 9×9-inch pan with parchment. Melt the butter, whisk in the sugar, then the eggs and vanilla. Fold in the flour, cocoa powder, and salt. Spread the batter into the pan, warm the chocolate hazelnut spread for 20 seconds to loosen it, dollop over the batter, and swirl with a knife. Scatter chopped hazelnuts on top and bake 28-32 minutes, until the edges are set and the center has a slight jiggle. Cool completely before cutting into 16 squares.

27. Buckeye Brownies

Named for the peanut butter and chocolate candy, this bar layers a fudgy brownie base with a thick peanut butter filling and a glossy chocolate ganache on top. It sets up firm enough to slice cleanly and eats like a candy bar.

Time: 1 hr, plus chilling  |  Makes: 16 brownies

You’ll need: unsalted butter, granulated sugar, eggs, vanilla extract, all-purpose flour, cocoa powder, salt, creamy peanut butter, powdered sugar, semisweet chocolate chips, heavy cream

Quick Method

Preheat the oven to 350°F and line a 9×9-inch pan with parchment. Melt the butter, whisk in the sugar, then the eggs and vanilla, then fold in the flour, cocoa powder, and salt. Spread into the pan and bake 25-28 minutes, until just set, then cool completely. Beat the peanut butter with the remaining butter and powdered sugar until smooth, spread over the cooled brownies, and chill 15 minutes. Heat the heavy cream until steaming, pour over the chocolate chips, let sit 2 minutes, then stir until glossy. Pour over the peanut butter layer, chill 30 minutes to set, and cut into 16 squares.

28. Maple Pecan Blondies

Real maple syrup in both the batter and the glaze gives this bar a warm, woodsy sweetness that pairs perfectly with toasted pecans. It’s less sugary than a lot of holiday bars, which makes it a good one to set out alongside the richer showstoppers.

Time: 45 min  |  Makes: 16 blondies

You’ll need: unsalted butter, brown sugar, maple syrup, egg, vanilla extract, all-purpose flour, baking powder, salt, chopped pecans, powdered sugar

Quick Method

Preheat the oven to 350°F and line an 8×8-inch pan with parchment. Melt the butter, whisk in the brown sugar and 2 tablespoons of maple syrup, then the egg and vanilla. Fold in the flour, baking powder, and salt, then stir in half the pecans. Spread into the pan, scatter the remaining pecans on top, and bake 24-27 minutes, until golden. Cool completely. Whisk the powdered sugar with the remaining maple syrup until pourable, drizzle over the bars, and let set 10 minutes before cutting into 16 squares.

29. Almond Joy Brownies

Coconut, almonds, and chocolate come together the same way they do in the candy bar this is named after. A fudgy brownie base holds a sweet coconut layer studded with almonds, all finished with a drizzle of dark chocolate on top.

Time: 55 min  |  Makes: 16 brownies

You’ll need: unsalted butter, granulated sugar, eggs, vanilla extract, all-purpose flour, cocoa powder, salt, sweetened shredded coconut, sweetened condensed milk, sliced almonds, dark chocolate

Quick Method

Preheat the oven to 350°F and line a 9×9-inch pan with parchment. Melt the butter, whisk in the sugar, then the eggs and vanilla, then fold in the flour, cocoa powder, and salt. Spread into the pan and bake 24 minutes, until just set. Meanwhile, mix the coconut with the sweetened condensed milk. Spread the coconut mixture over the warm brownies, scatter with sliced almonds, and bake another 10-12 minutes, until the coconut is lightly toasted. Cool completely, drizzle with melted dark chocolate, and cut into 16 squares.

30. 5-Ingredient Chocolate Chip Bars

Five ingredients, one bowl, no mixer needed. This is the bar you make when you’ve got fifteen minutes before people show up and nothing else planned. Chewy, buttery, loaded with chocolate, and gone in about the same amount of time it took to bake.

Time: 30 min  |  Makes: 16 bars

You’ll need: unsalted butter, brown sugar, egg, all-purpose flour, semisweet chocolate chips

Quick Method

Preheat the oven to 350°F and line an 8×8-inch pan with parchment. Melt the butter, whisk in the brown sugar, then the egg. Stir in the flour until just combined, then fold in the chocolate chips. Spread into the pan and bake 18-20 minutes, until the edges are golden and the center is just set. Cool 15 minutes before cutting into 16 squares.

31. No-Fuss Cookies and Cream Bars

Chocolate sandwich cookies get folded whole and crushed right into a white chocolate blondie base, so you get soft cookie chunks throughout instead of just a sprinkle on top. Kids go wild for this one and it takes almost no effort.

Time: 30 min  |  Makes: 16 bars

You’ll need: unsalted butter, granulated sugar, egg, vanilla extract, all-purpose flour, baking powder, salt, chocolate sandwich cookies, white chocolate chips

Quick Method

Preheat the oven to 350°F and line an 8×8-inch pan with parchment. Melt the butter, whisk in the sugar, then the egg and vanilla. Fold in the flour, baking powder, and salt, then stir in the roughly chopped sandwich cookies and white chocolate chips. Spread into the pan and bake 20-22 minutes, until the edges are set. Cool 15 minutes before cutting into 16 squares.

32. Quick Peanut Butter Chocolate Bars

Peanut butter goes into the batter itself instead of just on top, so these bake up dense and rich with peanut flavor in every bite. A quick chocolate drizzle at the end makes them look finished without needing a whole second layer.

Time: 30 min  |  Makes: 16 bars

You’ll need: unsalted butter, creamy peanut butter, brown sugar, egg, vanilla extract, all-purpose flour, baking soda, salt, semisweet chocolate chips

Quick Method

Preheat the oven to 350°F and line an 8×8-inch pan with parchment. Melt the butter and peanut butter together, whisk in the brown sugar, then the egg and vanilla. Fold in the flour, baking soda, and salt. Spread into the pan and bake 18-20 minutes, until the edges are set. Melt the chocolate chips and drizzle over the warm bars. Cool 15 minutes before cutting into 16 squares.

33. Speedy S’mores Bars

All the flavor of a s’more with none of the campfire required. A graham cracker cookie base gets loaded with chocolate and marshmallows, then goes under the broiler for a minute at the end to get that toasted marshmallow top.

Time: 30 min  |  Makes: 16 bars

You’ll need: unsalted butter, brown sugar, egg, vanilla extract, all-purpose flour, graham cracker crumbs, baking powder, salt, milk chocolate chunks, mini marshmallows

Quick Method

Preheat the oven to 350°F and line an 8×8-inch pan with parchment. Melt the butter, whisk in the brown sugar, then the egg and vanilla. Fold in the flour, graham cracker crumbs, baking powder, and salt, then stir in the chocolate chunks. Spread into the pan and bake 16-18 minutes, until mostly set. Scatter marshmallows over the top and broil 1-2 minutes, watching closely, until golden and puffed. Cool 15 minutes before cutting into 16 squares.

34. Fast Funfetti Blondies

A boxed-cake-mix feel without the box, since everything comes together in one bowl in about ten minutes of hands-on time. Loads of sprinkles baked right in keep it festive and give every square little pops of color.

Time: 30 min  |  Makes: 16 blondies

You’ll need: unsalted butter, granulated sugar, egg, vanilla extract, all-purpose flour, baking powder, salt, rainbow sprinkles

Quick Method

Preheat the oven to 350°F and line an 8×8-inch pan with parchment. Melt the butter, whisk in the sugar, then the egg and vanilla. Fold in the flour, baking powder, and salt, then gently fold in the sprinkles just until combined. Spread into the pan and bake 18-20 minutes, until the edges are golden. Cool 15 minutes before cutting into 16 squares.

35. One-Bowl Oatmeal Chocolate Chip Bars

Chewy, hearty, and a little less sweet than the average bar cookie, which makes it a nice option for a breakfast-adjacent treat during a busy holiday morning. Everything mixes in one bowl and there’s no waiting for the butter to cool.

Time: 30 min  |  Makes: 16 bars

You’ll need: unsalted butter, brown sugar, egg, vanilla extract, old-fashioned oats, all-purpose flour, baking soda, salt, semisweet chocolate chips

Quick Method

Preheat the oven to 350°F and line an 8×8-inch pan with parchment. Melt the butter, whisk in the brown sugar, then the egg and vanilla. Stir in the oats, flour, baking soda, and salt, then fold in the chocolate chips. Spread into the pan and bake 18-20 minutes, until the edges are golden and the center looks just set. Cool 15 minutes before cutting into 16 squares.

36. No-Bake Peppermint Oreo Bars

No oven, no waiting, just a fridge and a little patience. A crushed cookie base holds a fluffy peppermint filling and a thick chocolate ganache top, and the whole thing slices clean once it’s fully chilled.

Time: 20 min, plus chilling  |  Makes: 20 bars

You’ll need: chocolate sandwich cookies, unsalted butter, cream cheese, powdered sugar, peppermint extract, red food coloring, semisweet chocolate chips, heavy cream, crushed candy canes

Quick Method

Line a 9×13-inch pan with parchment. Crush the sandwich cookies to fine crumbs, mix with the melted butter, and press into the pan. Beat the cream cheese, powdered sugar, peppermint extract, and a drop of food coloring until smooth and fluffy, then spread over the crust and chill 20 minutes. Heat the heavy cream until steaming, pour over the chocolate chips, let sit 2 minutes, then stir until glossy. Pour over the mint layer, sprinkle with crushed candy canes, and chill at least 2 hours before cutting into 20 bars.

37. No-Bake Chocolate Peanut Butter Bars

These come together faster than the oven even preheats, which makes them a good backup for when the actual baking projects run over. Graham crumbs and peanut butter form a dense, fudgy base, and a chocolate layer on top firms up into something between a truffle and a candy bar.

Time: 15 min, plus chilling  |  Makes: 20 bars

You’ll need: graham cracker crumbs, creamy peanut butter, unsalted butter, powdered sugar, vanilla extract, semisweet chocolate chips

Quick Method

Line a 9×13-inch pan with parchment. Melt the peanut butter with the butter, then stir in the graham crumbs, powdered sugar, and vanilla until a thick dough forms. Press firmly and evenly into the pan. Melt the chocolate chips and spread evenly over the top. Chill at least 1 hour, until fully set, before cutting into 20 bars.

38. No-Bake Gingerbread Truffle Bars

Crushed gingerbread cookies get mixed with cream cheese into a truffle-like filling, pressed into a pan, and coated in white chocolate for a bar that tastes almost exactly like a rolled gingerbread truffle without any of the rolling.

Time: 20 min, plus chilling  |  Makes: 20 bars

You’ll need: gingerbread cookies, cream cheese, ground cinnamon, white chocolate chips

Quick Method

Line an 8×8-inch pan with parchment. Pulse the gingerbread cookies to fine crumbs in a food processor, then mix with the softened cream cheese and cinnamon until a thick dough forms. Press firmly and evenly into the pan and chill 20 minutes. Melt the white chocolate chips and spread evenly over the top. Chill at least 1 hour, until firm, before cutting into 20 small bars.

39. No-Bake Cranberry Coconut Bars

Sticky, chewy, and a little tropical against a backdrop of cranberries, this is the kind of bar that keeps well in the fridge for days, which makes it a good one to have on hand when guests drop by unannounced during the holidays.

Time: 15 min, plus chilling  |  Makes: 16 bars

You’ll need: unsalted butter, honey, brown sugar, shredded coconut, old-fashioned oats, dried cranberries, vanilla extract, salt

Quick Method

Line an 8×8-inch pan with parchment. Melt the butter with the honey and brown sugar over medium heat, stirring, until smooth and just simmering. Remove from heat and stir in the coconut, oats, cranberries, vanilla, and salt until fully coated. Press firmly and evenly into the pan. Chill at least 1 hour, until firm, before cutting into 16 bars.

40. No-Bake White Chocolate Peppermint Fudge Bars

Real fudge, no candy thermometer required. Sweetened condensed milk and white chocolate melt together into a smooth, dense base, swirled with a little pink food coloring and peppermint extract, then topped with crushed candy cane for crunch.

Time: 15 min, plus chilling  |  Makes: 24 bars

You’ll need: white chocolate chips, sweetened condensed milk, unsalted butter, peppermint extract, red food coloring, crushed candy canes

Quick Method

Line an 8×8-inch pan with parchment. Melt the white chocolate chips, sweetened condensed milk, and butter together over low heat, stirring constantly, until completely smooth. Remove from heat and stir in the peppermint extract. Pour most of the mixture into the pan, tint the remaining portion pink with the food coloring, and swirl it through the top with a knife. Sprinkle with crushed candy canes and chill at least 2 hours, until fully set, before cutting into 24 small squares.

41. No-Bake Chocolate Oat Bars

These taste like a no-bake cookie that decided to become a bar instead. A cocoa and peanut butter mixture gets simmered briefly, then stirred with oats and pressed into a pan, setting up dense and chewy without ever touching an oven.

Time: 15 min, plus chilling  |  Makes: 16 bars

You’ll need: unsalted butter, granulated sugar, milk, cocoa powder, creamy peanut butter, vanilla extract, old-fashioned oats, salt

Quick Method

Line an 8×8-inch pan with parchment. Melt the butter with the sugar, milk, and cocoa powder over medium heat, bring to a boil, and boil for exactly 1 minute, stirring constantly. Remove from heat and stir in the peanut butter and vanilla until smooth, then stir in the oats and salt until fully coated. Press firmly into the pan and chill at least 1 hour, until firm, before cutting into 16 bars.

42. No-Bake Eggnog Cheesecake Bars

No water bath, no cracking to worry about. This cheesecake sets entirely in the fridge, flavored with real eggnog and a warm hit of nutmeg, sitting on a spiced gingersnap crust that adds crunch against the creamy filling.

Time: 20 min, plus chilling  |  Makes: 16 bars

You’ll need: gingersnap cookie crumbs, unsalted butter, cream cheese, powdered sugar, eggnog, vanilla extract, ground nutmeg, heavy cream

Quick Method

Line an 8×8-inch pan with parchment. Mix the gingersnap crumbs with the melted butter and press into the pan, then chill 15 minutes. Beat the cream cheese with the powdered sugar until smooth, then beat in the eggnog, vanilla, and nutmeg. In a separate bowl, whip the heavy cream to soft peaks, then fold it into the cream cheese mixture. Spread over the crust and chill at least 4 hours, until fully set, before cutting into 16 bars.

43. Santa’s Sugar Cookie Brownie Bars

Two Christmas cookie tray classics stacked into one pan. A fudgy brownie layer on the bottom and a soft frosted sugar cookie layer on top mean nobody at the party has to choose between the two.

Time: 1 hr  |  Makes: 20 bars

You’ll need: unsalted butter, granulated sugar, eggs, vanilla extract, all-purpose flour, cocoa powder, salt, baking powder, powdered sugar, milk, holiday sprinkles

Quick Method

Preheat the oven to 350°F and line a 9×13-inch pan with parchment. Melt half the butter, whisk in half the sugar, one egg, and half the vanilla, then fold in half the flour with the cocoa powder and a pinch of salt. Spread into the pan. In a separate bowl, cream the remaining butter and sugar, beat in the remaining egg and vanilla, then mix in the remaining flour with the baking powder and salt. Dollop the cookie dough over the brownie layer and spread gently to cover. Bake 26-30 minutes, until the top is set and golden. Cool completely. Whisk powdered sugar with milk until spreadable, frost the top, add sprinkles, and cut into 20 bars.

44. Chocolate Yule Log Bars

Inspired by the classic French dessert, these thin chocolate sponge bars get spread with a coffee buttercream and rolled before slicing, so each piece shows a spiral that mimics the look of a bûche de Noël in bar form.

Time: 1 hr  |  Makes: 12 slices

You’ll need: eggs, granulated sugar, cocoa powder, all-purpose flour, salt, unsalted butter, powdered sugar, brewed coffee, cocoa powder for garnish

Quick Method

Preheat the oven to 350°F and line a 9×13-inch jelly roll pan with parchment. Whip the eggs and sugar until pale and tripled in volume, about 5 minutes, then gently fold in the cocoa powder, flour, and salt. Spread evenly into the pan and bake 10-12 minutes, until just set. Immediately roll the warm sponge up with the parchment inside a kitchen towel and let cool completely rolled. Beat the butter, powdered sugar, and coffee until fluffy. Unroll the sponge, spread with the buttercream, and re-roll tightly without the parchment. Chill 30 minutes, dust with cocoa powder, and slice into 12 rounds.

45. Christmas Confetti Blondies

Every bite has something different going on, from melty white chocolate to crunchy red and green candy pieces, which makes this the bar that photographs well and tastes even better. It’s simple enough for a weeknight bake but festive enough for the party table.

Time: 40 min  |  Makes: 16 blondies

You’ll need: unsalted butter, brown sugar, egg, vanilla extract, all-purpose flour, baking powder, salt, white chocolate chips, holiday M&Ms, crushed peppermint candies

Quick Method

Preheat the oven to 350°F and line an 8×8-inch pan with parchment. Melt the butter, whisk in the brown sugar, then the egg and vanilla. Fold in the flour, baking powder, and salt, then stir in the white chocolate, M&Ms, and crushed peppermint candies. Spread into the pan and bake 24-27 minutes, until golden and set. Cool completely before cutting into 16 squares.

46. Spiced Chai Blondies

Chai spices give this blondie a warmth that feels like a mug of tea in dessert form. Cardamom, cinnamon, ginger, and clove come through in every bite, and a simple glaze on top keeps it from needing anything else.

Time: 40 min  |  Makes: 16 blondies

You’ll need: unsalted butter, brown sugar, egg, vanilla extract, all-purpose flour, ground cinnamon, ground cardamom, ground ginger, ground cloves, baking powder, salt, powdered sugar, milk

Quick Method

Preheat the oven to 350°F and line an 8×8-inch pan with parchment. Melt the butter, whisk in the brown sugar, then the egg and vanilla. Fold in the flour, cinnamon, cardamom, ginger, cloves, baking powder, and salt. Spread into the pan and bake 22-25 minutes, until golden and set. Cool completely. Whisk the powdered sugar with milk until pourable, drizzle over the bars, and let set 10 minutes before cutting into 16 squares.

47. Candy Cane Crunch Blondies

This one leans hard into crunch. Chunks of crushed candy cane stay crisp inside the soft blondie base instead of melting away, so every bite has that contrast between chewy and crackly that peppermint bark fans will recognize immediately.

Time: 40 min  |  Makes: 16 blondies

You’ll need: unsalted butter, granulated sugar, egg, vanilla extract, peppermint extract, all-purpose flour, baking powder, salt, white chocolate chips, crushed candy canes

Quick Method

Preheat the oven to 350°F and line an 8×8-inch pan with parchment. Melt the butter, whisk in the sugar, then the egg, vanilla, and peppermint extract. Fold in the flour, baking powder, and salt, then stir in the white chocolate chips and most of the crushed candy canes. Spread into the pan, top with the remaining candy cane, and bake 22-25 minutes, until golden. Cool completely before cutting into 16 squares.

48. Gingerbread Brownies

Molasses and warm spices get folded straight into a fudgy chocolate brownie batter, so you get the cozy flavor of gingerbread with the dense, gooey texture of a proper brownie. It’s an unexpected combination that works better than it sounds.

Time: 50 min  |  Makes: 16 brownies

You’ll need: unsalted butter, brown sugar, molasses, eggs, vanilla extract, all-purpose flour, cocoa powder, ground ginger, cinnamon, cloves, salt

Quick Method

Preheat the oven to 350°F and line a 9×9-inch pan with parchment. Melt the butter, whisk in the brown sugar and molasses, then the eggs and vanilla. Fold in the flour, cocoa powder, ginger, cinnamon, cloves, and salt just until combined. Spread into the pan and bake 26-30 minutes, until the edges are set and the center has a slight jiggle. Cool completely, dust with powdered sugar, and cut into 16 squares.

49. Holly Jolly Rainbow Brownies

A rich fudgy brownie gets topped with two-toned red and green frosting swirled together, which makes this the bar that looks the most like it belongs on a Christmas card. Underneath all that color is still a deeply chocolatey, dense brownie.

Time: 55 min, plus cooling  |  Makes: 16 brownies

You’ll need: unsalted butter, granulated sugar, eggs, vanilla extract, all-purpose flour, cocoa powder, salt, powdered sugar, milk, red food coloring, green food coloring

Quick Method

Preheat the oven to 350°F and line a 9×9-inch pan with parchment. Melt the butter, whisk in the sugar, then the eggs and vanilla, then fold in the flour, cocoa powder, and salt. Spread into the pan and bake 28-32 minutes, until just set. Cool completely. Whisk the powdered sugar with the milk until spreadable, divide in half, and tint one half red and the other green. Dollop both frostings over the brownies and swirl together with a knife before cutting into 16 squares.

50. Christmas Cookie Butter Bars

Speculoos cookie butter swirled into a brown butter blondie base brings a warm, spiced caramel flavor that tastes like it belongs on a Christmas market table. A drizzle of white chocolate on top keeps it looking as festive as it tastes.

Time: 45 min  |  Makes: 16 blondies

You’ll need: unsalted butter, brown sugar, egg, vanilla extract, all-purpose flour, baking powder, salt, cookie butter, white chocolate chips

Quick Method

Preheat the oven to 350°F and line an 8×8-inch pan with parchment. Brown the butter until nutty and golden, then cool slightly and whisk in the brown sugar, egg, and vanilla. Fold in the flour, baking powder, and salt. Spread two-thirds of the batter into the pan, warm the cookie butter for 15 seconds to loosen it, dollop over the batter along with the remaining batter, and swirl with a knife. Bake 24-27 minutes, until golden and set. Cool completely, melt the white chocolate chips, drizzle over the top, and cut into 16 squares.