Ingredients
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3 cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon salt
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1 cup unsalted butter, softened
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1 cup brown sugar
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3/4 cup granulated sugar
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2 large eggs
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1 tablespoon vanilla extract
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1 1/2 cups red and green chocolate-covered candies (divided)
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3/4 cup chocolate chips, chunks, or discs (divided)
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1/4 cup holiday sprinkles
Instructions
1. Prepare Pan & Oven
Preheat oven to 350°F (175°C).
Grease a 9 x 13-inch baking dish and line with parchment, leaving overhang for clean removal.
2. Dry Mix
Whisk flour, baking soda, and salt to ensure even leavening distribution.
3. Creaming Phase
Beat butter, brown sugar, and granulated sugar 3–5 minutes until light and creamy.
Add eggs and vanilla; mix until fully incorporated.
4. Combine
Add dry ingredients to wet mixture; mix just until combined (about 1 minute).
Fold in:
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1 1/4 cups chocolate candies
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1/2 cup chocolate chips
5. Pan & Finish
Spread evenly into prepared pan.
Top with remaining candies, chocolate chips, and sprinkles for visual distribution and surface texture.
6. Bake
Bake 30 minutes, or until top just begins to turn golden and center is set but soft.
7. Cool & Cut
Cool at least 15 minutes before lifting out and slicing into squares.
Notes
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Room temperature ingredients: Ensure butter and eggs are at ambient temperature for proper emulsification.
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Visual topping strategy: Reserve mix-ins for surface application to prevent visual sinkage during bake.
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Texture control: For thicker bars, use a slightly smaller pan and extend bake time incrementally.
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Storage: Airtight container at room temperature for 3–4 days; texture remains soft due to brown sugar’s hygroscopic properties.
This is a production-efficient holiday recipe—minimal shaping, uniform portioning, and strong shelf stability for gifting or events.
