This traybake became a holiday staple the first December I combined pantry staples with a handful of seasonal candies. I wanted something quicker than cookie-by-cookie baking yet just as indulgent. The result was a tender, slightly chewy bar with crispy edges, pockets of melting chocolate, and colorful Christmas M&M candies that make the pan look festive before anyone even tastes it. I often make a double batch for parties because these bars disappear faster than I can plate them.

I discovered the exact proportions during a hectic week of holiday baking when my oven time was limited and my kids wanted to help. This formula keeps things simple without sacrificing texture. The dough is soft and forgiving which makes the mix-and-spread method ideal for busy cooks. Once cooled, the bars slice neatly and travel well. They have the buttery density of a blondie with cookie-like flavor and are perfect with a mug of cocoa or for including in cookie boxes for neighbors.

Ingredients

• All purpose flour 2 cups: Measure by spooning into the cup then leveling off for accuracy. Choose a trusted brand such as King Arthur or Gold Medal for consistent results. Flour provides structure while keeping the bars tender when combined with the right ratio of butter and eggs.
• Packed light brown sugar 1 cup: Brown sugar lends chew and a hint of molasses. Press firmly into the measuring cup to pack. Dark brown can be substituted for a deeper caramel note but will darken the crumb.
• Granulated sugar 1/2 cup: Balances sweetness and contributes to the crisp edges when creamed with butter.
• Butter 1 cup softened: Use unsalted butter at room temperature for controlled seasoning. Softened butter cream helps aerate the dough and creates that tender interior with golden edges.
• Baking soda 1 teaspoon: Gives a light lift and helps the cookies spread slightly to create chewy edges and a dense center.
• Salt 1/2 teaspoon: Enhances sweetness and rounds out flavors. If using salted butter reduce added salt slightly.
• Large eggs 2: Eggs bind the dough and add richness. Use large eggs at room temperature for better incorporation.
• Vanilla extract 1 teaspoon: Adds aromatic depth. Pure vanilla is worth using for holiday bakes when the flavor will shine.
• Christmas M&Ms 1 cup: Use the seasonal red and green pieces for a festive look. Fold most of them in and reserve a few to press on top so the bars look appealing when pulled from the oven.
• Chocolate chips 1/2 cup: Semisweet or milk chips both work. They create melting pockets that pair deliciously with the candy coating.

Instructions

Preheat and prepare pan: Preheat the oven to 350 degrees Fahrenheit. Line a 9 by 13 inch baking pan with parchment leaving an overhang on two sides to lift the bars out later. Lightly grease the parchment if desired to prevent sticking and ensure clean edges. Cream butter and sugars: In a large mixing bowl use a handheld mixer or stand mixer fitted with the paddle attachment. Beat the softened butter with the brown sugar and granulated sugar on medium speed until pale and slightly fluffy, about two to three minutes. Proper creaming incorporates air and creates a lighter crumb while still keeping the final texture chewy. Incorporate eggs and vanilla: Add the eggs one at a time, mixing until each is fully incorporated. Scrape the bowl and add the vanilla extract. Mixing thoroughly prevents streaks of raw egg and helps the dough bind uniformly. Combine dry ingredients: In a separate bowl whisk together the flour, baking soda, and salt. Add the dry mixture to the wet ingredients in two additions mixing on low speed until just combined to avoid overworking the gluten which would toughen the bars. Fold in mix ins: Use a spatula to fold in the chocolate chips and most of the Christmas M&Ms, reserving a handful. Folding gently protects the chip shape and color. If you prefer more candy on top press the reserved pieces into the surface before baking. Spread and bake: Spread the dough evenly into the prepared pan using an offset spatula. Smooth the top and press the reserved M&Ms lightly into the surface. Bake in the center of the oven for 20 to 25 minutes until edges are golden and the center is set but slightly soft to the touch. A toothpick inserted into the center should come out with a few moist crumbs not raw batter. Cool and slice: Allow the bars to cool completely in the pan on a wire rack. Use the parchment overhang to lift them from the pan and transfer to a cutting board. Slice into 12 or 15 bars with a sharp knife. For clean cuts chill the pan for 20 minutes before slicing.

Storage Tips

Store cooled bars in an airtight container at room temperature for up to four days. For longer storage freeze slices individually on a sheet tray until solid then place in a freezer proof container with layers separated by parchment. Thaw overnight in the refrigerator or for a few hours at room temperature. To refresh slightly stale edges briefly warm a single piece in a 300 degree Fahrenheit oven for five to seven minutes.

Ingredient Substitutions

You can swap half of the all purpose flour for whole wheat pastry flour for a nuttier flavor though expect a denser crumb. Use coconut sugar instead of brown sugar for subtle caramel notes and a lower glycemic option but it will change color and moisture slightly. For nut free bars omit any suggested nuts and increase chocolate chips by 1/4 cup. If you want dairy free replace butter with a firm plant based spread measured cup for cup and use dairy free chocolate chips.

Serving Suggestions

Serve warm with a scoop of vanilla ice cream for a festive dessert or pack slices in parchment lined boxes for neighbor gifts. Pair with hot cocoa, mulled cider or strong coffee. Garnish plated bars with a dusting of powdered sugar or a few extra M&M pieces for presentation. Mini bars work well for cookie platters and tea parties.

Cultural Background

Traybakes such as these are rooted in quick, communal baking traditions where efficiency meets celebration. The technique mimics classic blondies and cookie bars that became popular as convenient alternatives to drop cookies when gatherings demanded larger quantities. Adding holiday candy is a modern American twist that embraces seasonal colors and store bought decorations to create visually festive treats without elaborate decoration skills.

Seasonal Adaptations

For winter variations swap Christmas M&M candies for peppermint pieces and add white chocolate chips for a peppermint bark inspired bar. In summer use colorful plain M&M variety and stir in toasted coconut for a tropical note. For autumn replace the M&Ms with butterscotch chips and add 1 teaspoon ground cinnamon to the dry mix for a warming spice change.

Meal Prep Tips

The dough can be prepared a day ahead. Press into the pan and cover tightly, then refrigerate. Add reserved candies on top and bake when ready which simplifies day of serving. Alternatively scoop dough into a freezer safe container and freeze for up to one month. Thaw in the refrigerator overnight then bake a few extra minutes to reach the same golden edge.

These bars are a reliable, flavor forward addition to holiday baking rotations. Simple technique, minimal fuss and joyful color make them a repeat winner when you need a crowd pleasing traybake that travels and gifts with ease. Make a batch, share with friends and refine your personal tweaks to make them truly yours.