1 cup unsalted butter, softened to room temperature
1 cup granulated white sugar
1/2 cup light brown sugar, packed
2 large eggs, room temperature
2 teaspoons alcohol-free vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups red and green candy-coated chocolate pieces
1 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350 degrees Fahrenheit. Line a 9 by 13 inch baking pan with parchment paper, leaving a little bit of overhang on the sides so you can easily lift the bars out later, and lightly grease any exposed areas of the pan.
In a large mixing bowl, beat the softened unsalted butter with the granulated sugar and brown sugar until the mixture is light and fluffy. This usually takes about two to three minutes with an electric mixer on medium speed.
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, making sure to scrape down the sides of the bowl so everything is evenly mixed.
In a separate small bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring on low speed just until the flour disappears, being careful not to overmix the dough.
Gently fold in one cup of the red and green chocolate candies and the entire cup of semi-sweet chocolate chips using a spatula. Save the remaining half cup of candies to press into the top of the dough for a beautiful presentation.
Spread the dough evenly into the prepared baking pan and press the remaining candies into the surface. Bake for 25 to 30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean. Allow the bars to cool completely in the pan before lifting them out and slicing into squares.
