The BEST Christmas Cookie Bars

Chop caramels into smaller pieces (for Kraft caramels, I cut each into 8 smaller pieces).

In a medium-sized microwave-safe bowl, melt ¾ cup unsalted butter (not margarine) (i.e, 1 ½ sticks)[/adjustable] for 20-30 seconds until JUST melted. (If your butter is steaming, let it cool down for a few minutes. Butter that is too hot can result in greasy bars and/or will cause the eggs to cook.)

Add in ¾ cup light brown sugar and ½ cup granulated sugar use a spatula to stir until combined (* do not use a mixer!). Add in 1 large egg, extra 1 large egg yolk and 2 teaspoons vanilla extract. Mix until combined.

Stir in 1 teaspoon baking soda, ¼ teaspoon baking powder, and ½ teaspoon salt.

Add in 2 cups all-purpose flour* and mix until all the flour disappears into the dough.

Add mix-ins of choice. I used the following: ½ cup semi-sweet chocolate chips, ½ cup milk chocolate chips, ½ cup red & green m&m's, ½ cup pretzels, broken, ½ cup chewy caramels, chopped, and 2 tablespoons holiday sprinkles.

Press dough into a greased or parchment-lined metal 9x13" pan until smooth. If desired, press on a few extra mix-ins to the top for aesthetics.

Bake at 350°F for 16-18 minutes until edges and top are lightly golden brown and center no longer looks wet; some ovens may need up to 20 minutes. Remove from oven and place entire pan on a cooling rack. 

Allow the cookie bars to cool completely before removing from pan. Slice into 12 large, 24 medium, or 48 bite-sized squares (photo reference in blog post), then enjoy! To keep fresh, cover pan with saran wrap or place bars in airtight continer for up to 3 days (after that they start to dry out). See notes below for freezing tips.