Santa’s No-Bake Sugar Cookie Bars

• Total Time: 3 hours 20 minutes (includes setting time)

• Active Prep Time: 20 minutes

• Set Time (Chilling): 3 hours minimum

• Cook Time: 0 minutes (No-Bake)

• Recipe Intensity: Very Easy (No special skills needed. Melting, mixing, and spreading. Kid-friendly!)

• Yield: One 8×8-inch pan; 16-25 squares (depending on cut size)

Ingredients

For the No-Bake “Cookie Dough” Base:

• ½ cup (1 stick / 113g) unsalted butter

• ¼ cup (60ml) milk (whole or 2%)

• ¼ cup (50g) granulated sugar

• 1 tsp pure vanilla extract

• ¼ tsp almond extract (optional, but highly recommended for that classic cookie flavor)

• ¼ tsp fine sea salt

• 3 cups (360g) powdered sugar, sifted (divided use)

• ¾ cup (90g) vanilla almond flour or fine vanilla wafer crumbs* (see notes for substitutions)

• ⅓ cup (about 40g) holiday sprinkles (jimmies or quins work best), plus extra for topping

For the White Chocolate Topping:

• 1 ½ cups (255g) white chocolate chips or chopped white chocolate bars

• 2 tbsp (30g) creamy unsalted butter or coconut oil

• Optional for decorating: Additional holiday sprinkles, edible glitter, or crushed candy canes

Essential Equipment:

• 8×8-inch (20×20 cm) baking pan

• Parchment paper

Instructions

Part 1: Prepare the Pan & Melt the Base

1. Line the Pan: Line your 8×8-inch baking pan with parchment paper, leaving an overhang on two opposite sides. This “sling” will make lifting out the set bars incredibly easy. Lightly grease the exposed sides of the pan.

2. Create the Buttery Mixture: In a medium saucepan over medium-low heat, combine the ½ cup of butter, milk, and granulated sugar. Heat, stirring frequently, until the butter is fully melted and the sugar is dissolved. The mixture should be smooth and just beginning to steam; do not let it boil.

3. Remove from Heat & Flavor: Remove the saucepan from the heat immediately. Stir in the vanilla extract, almond extract (if using), and sea salt.

Part 2: Form the “Cookie Dough” Layer

4. Incorporate Dry Ingredients: Add 2 cups (240g) of the sifted powdered sugar and the almond flour (or cookie crumbs) to the warm butter mixture. Use a sturdy spatula or wooden spoon to stir until a thick, pasty dough forms. It will be quite stiff.

5. Adjust Consistency: Gradually add the remaining 1 cup (120g) of powdered sugar, about ¼ cup at a time, stirring vigorously after each addition. Stop when the mixture becomes a soft, pliable, moldable “dough” that pulls away from the sides of the pan. You may not need the full final cup.

6. Add Sprinkles: Fold in the ⅓ cup of holiday sprinkles until they are evenly distributed.

7. Press into Pan: Immediately transfer the dough to your prepared pan. Using lightly moistened fingers or the bottom of a flat glass (greased or lined with plastic wrap), press the dough firmly and evenly into the pan, all the way to the edges and corners.

Part 3: Create the White Chocolate Topping

8. Melt Topping: In a heatproof bowl set over a pot of barely simmering water (double boiler method) or in the microwave in 20-second bursts, melt the white chocolate and the 2 tablespoons of butter (or coconut oil) together. Stir until completely smooth and fluid.

9. Spread & Decorate: Pour the melted white chocolate over the pressed dough base. Working quickly, use an offset spatula to spread it into a smooth, even layer that reaches all edges. Immediately decorate with extra sprinkles or crushed candy canes so they adhere before the chocolate sets.

10. Chill to Set: Transfer the pan to the refrigerator. Chill for at least 3 hours, or until the white chocolate topping is completely firm to the touch and the base is solid.

Part 4: Slice & Serve

11. Slice: Using the parchment paper sling, carefully lift the entire block of bars out of the pan and onto a cutting board. Use a large, sharp knife to slice into squares or rectangles. For clean cuts, wipe the knife blade with a hot, damp cloth between slices.

12. Serve & Store: Serve the bars chilled. They are rich, so small squares (16-25 pieces) are perfect. Store leftovers in a single layer or between sheets of parchment paper in an airtight container in the refrigerator for up to 1 week.

Chef’s Notes & Tips

• The “Flour” Secret: Vanilla almond flour gives the most authentic “cookie dough” texture and flavor. The best substitute is blitzing ¾ cup of vanilla wafers or shortbread cookies into fine crumbs in a food processor. As a last resort, you can use an additional ½ cup of powdered sugar, but the texture will be slightly softer and sweeter.

• Sprinkle Science: Use jimmies or quins (the little rod-shaped or disc-shaped sprinkles). Avoid nonpareils (tiny round balls) if possible, as their color tends to bleed into the dough, creating a tie-dye effect.

• White Chocolate Warning: Use high-quality white chocolate chips or baking bars for the best flavor and melting consistency. White chocolate can seize (become clumpy) if overheated. Melt gently and slowly, and never let any water get into the bowl.

• Flavor Twists:

  • Peppermint Bark: Omit sprinkles. Add ½ tsp peppermint extract to the base. Top with crushed candy canes.

  • Chocolate Chip Cookie Dough: Omit sprinkles and almond extract. Fold ½ cup mini chocolate chips into the base.

  • Birthday Cake: Use rainbow sprinkles and add a drop of food gel to the base for color.

• For Perfect Slices: For absolutely pristine, professional-looking squares, chill the entire block overnight before slicing with a hot knife.

Nutrition Information

• Serving Size: 1 bar (from 16-square yield)

• Calories: ~250 kcal

• Total Fat: 13g

• Saturated Fat: 7g

• Cholesterol: 20mg

• Sodium: 35mg

• Total Carbohydrates: 33g

• Dietary Fiber: 0g

• Total Sugars: 31g (Includes all added sugars)

• Protein: 1g

Nutritional information is an estimate calculated using a third-party software tool with specific brands. Values, especially sugar content, will vary based on the exact brands of white chocolate, sprinkles, and almond flour used. These are a festive, occasional treat.