1 cup unsalted butter, softened to room temperature
1 cup granulated white sugar
1/2 cup packed light brown sugar
2 large eggs
1 tablespoon alcohol-free vanilla extract
3 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 cup red and green chocolate candies
1/2 cup festive holiday sprinkles
1/2 cup white chocolate chips (optional)
Instructions
Preheat your oven to 350 degrees Fahrenheit. Line a 9×13 inch baking pan with parchment paper, leaving a little overhang on the sides so you can easily lift the bars out later. Lightly grease the parchment paper with a small amount of butter or oil to ensure nothing sticks.
In a large mixing bowl or the bowl of a stand mixer, beat the softened butter, granulated sugar, and light brown sugar together on medium-high speed. Continue mixing for about 2 to 3 minutes until the mixture looks light, fluffy, and well-combined.
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Stir in the alcohol-free vanilla extract. Scrape down the sides of the bowl with a spatula to make sure no butter streaks remain.
In a separate medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet mixture while mixing on low speed. Be careful not to overmix, stop as soon as you see no more streaks of flour.
Gently fold in about three-quarters of the red and green chocolate candies and half of the sprinkles using a spatula. This ensures the colors are distributed evenly throughout the dough without crushing the candies.
Transfer the dough into the prepared baking pan. Use your hands or the back of a spoon to press the dough into an even layer. Press the remaining candies and sprinkles into the top of the dough for a beautiful finish. Bake for 22 to 25 minutes, or until the edges are lightly golden brown but the center still looks slightly soft.
Remove the pan from the oven and place it on a wire rack to cool completely. It is important to let them cool for at least an hour before slicing, as this allows the bars to set and gives you those perfect, clean edges. Once cooled, lift the parchment paper out and cut into 24 squares.
