These Christmas Bars are soft, chewy, and studded with tart cranberries, creamy white chocolate, and a sprinkle of pistachios for holiday color. They mix up quickly and bake into a crowd-pleasing pan of treats that look as festive as they taste.
Christmas Bars
Equipment
- 1 9x13-inch metal baking pan lined with parchment
- 1 Parchment Paper
- 1 Large mixing bowl
- 1 hand mixer or stand mixer (optional, a whisk works)
- 1 Whisk
- 1 Rubber spatula
- 1 Measuring cups and spoons
- 1 Microplane zester
- 1 Wire rack
- 1 Sharp knife
Ingredients
Bars
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- 0.5 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract alcohol-free
- 1 tbsp orange zest from 1 orange
- 2 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp fine salt
- 0.5 tsp ground cinnamon optional
- 1 cup dried cranberries chop if large
- 1 cup white chocolate chips
- 0.5 cup pistachios shelled, roughly chopped
Optional Orange Glaze
- 1 cup powdered sugar
- 2 tbsp fresh orange juice plus more as needed to thin for drizzling
Instructions
Make the Bars
- Heat the oven to 350°F. Line a 9x13 inch metal baking pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment.
- In a large bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy, 2 to 3 minutes.
- Beat in the egg, the extra yolk, vanilla, and orange zest until smooth and silky.
- Whisk flour, baking powder, salt, and cinnamon in a separate bowl. Add to the wet ingredients and mix on low just until no dry streaks remain.
- Fold in most of the dried cranberries, white chocolate chips, and pistachios, reserving a small handful for the top.
- Scrape the batter into the lined pan and smooth it evenly. Sprinkle the reserved cranberries, chips, and pistachios over the top.
- Bake 20 to 24 minutes, until the edges are set and lightly golden and the center looks just set. Do not overbake for soft, chewy bars.
Glaze and Finish
- Cool the pan on a rack. If using glaze, whisk powdered sugar with just enough orange juice to drizzle. Lift the slab out, drizzle, then slice into bars.
Notes
Nutrition
Why You’ll Love This Christmas Bars
- Festive flavor in every bite with cranberry, orange, and white chocolate.
- Easy one-bowl batter and simple pan bake.
- Scales beautifully for parties, cookie swaps, and gifting.
- Make ahead friendly and freezer friendly.
Christmas Bars Ingredients & Substitutions
- Unsalted butter: Softened for creaming. Swap with neutral oil for a slightly denser bar.
- Brown sugar + granulated sugar: The mix keeps bars moist and chewy.
- Eggs: One whole egg plus one yolk gives a plush texture.
- Alcohol-free vanilla: Warm sweetness without overpowering the mix-ins.
- Orange zest: Brightens the batter. Lemon zest also works.
- All-purpose flour: Spoon and level. A 1:1 baking blend can be used if needed.
- Baking powder and a pinch of salt: Light lift and balanced flavor.
- Warm spice: A little cinnamon or nutmeg is cozy but optional.
- Dried cranberries: Ruby pops of tartness. Chop if large.
- White chocolate chips: Or chopped white chocolate bar.
- Pistachios: For green crunch. Pecans or walnuts work, or use pumpkin seeds for a similar crunch.
- Optional orange glaze: Powdered sugar whisked with fresh orange juice for drizzling.
Step-by-Step Instructions to Make Christmas Bars
Step 1: Prep the Pan
Heat the oven to 350°F. Line a 9×13 inch metal baking pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment.
Step 2: Cream Butter and Sugars
In a large bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy, 2 to 3 minutes.
Step 3: Add Eggs and Flavor
Beat in the egg, the extra yolk, alcohol-free vanilla, and orange zest until smooth and silky.
Step 4: Add Dry Ingredients
Whisk flour, baking powder, salt, and cinnamon in a separate bowl. Add to the wet ingredients and mix on low just until no dry streaks remain.
Step 5: Fold in Mix-Ins
Fold in most of the dried cranberries, white chocolate chips, and pistachios, reserving a small handful for the top.
Step 6: Spread and Top
Scrape the batter into the lined pan and smooth it evenly. Sprinkle the reserved cranberries, chips, and pistachios over the top.
Step 7: Bake
Bake 20 to 24 minutes, until the edges are set and lightly golden and the center looks just set. Do not overbake for soft, chewy bars.
Step 8: Cool, Glaze, and Slice
Cool the pan on a rack. If using glaze, whisk powdered sugar with just enough orange juice to drizzle. Lift the slab out, drizzle, then slice into bars.
Tips for Success
- Use room temperature butter and eggs for even mixing.
- Measure flour by spooning into the cup and leveling for accurate texture.
- Pull the bars when the center is just set. Residual heat finishes the bake.
- For clean cuts, chill the cooled slab 20 minutes before slicing with a sharp knife.
- Reserve some mix-ins for the top to showcase the red and green colors.
Variations of Christmas Bars
- Ginger Spice: Add 1 teaspoon ground ginger and a pinch of cloves.
- Double Chocolate: Swap half the white chips for dark chocolate chunks.
- Citrus Twist: Try lemon zest and lemon glaze in place of orange.
- Coconut Snow: Fold in shredded coconut and dust the cooled bars with powdered sugar.
- Jam Swirl: Dollop 3 tablespoons cranberry or raspberry jam on top and swirl lightly before baking.
Serving Suggestions: What to Pair with Christmas Bars
- Hot cocoa, spiced tea, or your favorite coffee.
- A scoop of vanilla or orange ice cream for dessert plates.
- Fresh clementines or a simple fruit salad to brighten the spread.
Storage & Reheating Instructions
- Room temperature: Store in an airtight container up to 3 days.
- Refrigerator: Keep up to 1 week. Let come to room temp before serving.
- Freezer: Wrap bars individually and freeze up to 2 months. Thaw at room temp.
- To warm: Microwave a bar for 8 to 10 seconds or place in a 300°F oven for 5 minutes.
Memories Made Around the Table
Every December, I bake a pan of these bars before the tree goes up. The kitchen fills with cozy citrus and vanilla, and the first slice feels like the start of the season.
FAQs
Can I use fresh cranberries? Yes. Chop them and toss with 1 teaspoon sugar and 1 teaspoon flour before folding in. Expect a brighter, slightly tarter flavor.
What if I do not want nuts? Skip them and increase white chocolate or use pumpkin or sunflower seeds for crunch.
Can I bake in a smaller pan? In a 9×9 inch pan, bake 24 to 28 minutes for thicker bars. In a quarter sheet pan, start checking at 18 minutes.
How do I keep the bars soft? Do not overbake, and store tightly covered. A slice of bread in the container helps maintain moisture.
Final Thoughts
Simple to mix, pretty to serve, and loved by all, these Christmas Bars are the kind of treat that makes the season feel extra special. Happy baking.