There are so many Christmas cookies in the world that it’s hard to pick a favorite. When it’s time to bake, how are you supposed to choose between Buttery Spritz Cookies or soft Holiday Cutout Cookies or our all-time-favorite Peppermint Meltaways, or… well, something else? It’s impossible!
But then we stumbled upon a recipe for “Triple Treat Holiday Treat Bars” that Gold Medal Flour published in the 1970s. It starts with a single easy sugar cookie base, and adds a whipped sugar frosting and a variety of toppings to make three different delicious bar cookies, each one a crowd-pleaser.
Here’s what we learned when we made these retro three-in-one cookie bars ourselves.
How to Make Triple Treat Holiday Bars
Matt Robicelli for Taste of Home
Ingredients
- 1 cup sliced natural almonds, finely chopped
- 1 cup packed brown sugar
- 1 cup butter, softened
- 1 egg
- 1 teaspoon vanilla (or 1/2 teaspoon vanilla extract and 1/2 teaspoon almond extract)
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 3 cups confectioners’ sugar
- 1/4 cup margarine, softened
- 1 teaspoon vanilla
- 1 tablespoons milk
- 1/2 cup diced red candied cherries
- 2 squares (2 ounces) unsweetened chocolate, melted and cooled
- Whole almonds, for decorating
Tools You’ll Need
Directions
Step 1: Make the cookie base
Matt Robicelli for Taste of Home
Preheat your oven to 300°F. Set aside ¼ cup of the chopped almonds; add the remaining ¾ cup to a large mixing bowl with the brown sugar, butter, egg, vanilla and salt. Use a mixer to cream together until fluffy, then gradually mix in the flour on low speed.
Step 2: Time to bake!
Matt Robicelli for Taste of Home
Press the cookie dough evenly into the bottom of a 9×13-inch baking pan. Bake 20-25 minutes until the cookie base is light brown. (It will still be soft.) Remove to a wire rack, and allow to cool completely.
Step 3: Make the frosting
Matt Robicelli for Taste of Home
Using a mixer, beat the softened butter, confectioners’ sugar, vanilla and about 2 tablespoons of milk together until fluffy, adding another spoonful or two of milk if the frosting is too thick to be spreadable.
Step 4: Decorate the cookies
Matt Robicelli for Taste of Home
Spread the frosting over the crust, then lightly score the frosting into thirds. Sprinkle ¼ cup of finely chopped almonds over one section; in the center section, spread melted chocolate over the frosting. Decorate the last third with candied cherries, pressing down lightly to make them stick.
Chill for about 15 minutes, then cut into individual bars before the chocolate has fully set.
Here’s What I Thought
Matt Robicelli for Taste of Home
Maybe it’s because I have an adult palate on account of being, well, an adult, but these cookies were way too sweet for me, and that’s all because of the frosting.
Three cups of powdered sugar is a lot of sugar; when divided into 15 bar cookies, that comes out to a little less than ¼ cup of sugar per cookie! And that doesn’t take into account the sugar in the cookie base, or the sugar in the maraschino cherry topping. If you’d like to make this cookie, I highly suggest you use only two cups of confectioners’ sugar in the frosting, then give it a taste, and add additional sugar as you see fit.
The original recipe doesn’t call for lining your baking pan, because there’s enough butter in the dough to make sure the cookies won’t stick to the pan. However, this can make it tough to remove the cookies from the pan. To make things easier for yourself, line the pan with a sheet of parchment paper that overhangs the edges; once the cookies have set you can lift the parchment paper straight out of the pan.
Something I like about this recipe is how easily customizable it is. Once the cookies are frosted, you’re free to use whatever toppings you want, and because the base is so simple, you don’t have to worry much about clashing flavors. You can top your cookies with other chopped nuts, shredded coconut, sprinkles, caramel or anything else you think will be a crowd-pleaser.
Easy 13×9 Christmas Dessert Ideas
Festive Mint Cream Dessert
Mint ice cream and colorful sprinkles make this cool concoction perfect for holiday parties or meals. Here are some more unique
peppermint desserts that you can enjoy this holiday season. For a chocolaty dessert, use rocky road or chocolate ice cream instead. —Sally Hook, Montgomery, Texas. Hungry for more? Try these
chocolate Christmas desserts.
Go to Recipe
Is it snowing outside? Use the snow to prepare a sweet treat. Here’s how to make snow ice cream!
Need a new 13x9 pan?
Check out this nonstick version from Taste of Home's bakeware line.
Cranberry Christmas CakeThe ruby cranberries in this recipe stay bright and beautiful, and their tartness is irresistible. I've made this cranberry Christmas cake many times to share. —Marilyn Paradis, Woodburn, Oregon
Eggnog Tres Leches CakeWhen the holidays roll around, my family eagerly anticipates sampling this cake. Its rich eggnog flavor is delightful. —Jan Valdez, Chicago, Illinois. Looking for more? Try these delicious
eggnog desserts.
Hot Chocolate TiramisuInstead of using coffee and rum, I let cinnamon shine in this tiramisu. It's best if eaten within two days—if it even lasts that long! —Cathy Geniti, Saratoga Springs, New York
Frozen Peppermint DelightIf you’re looking for a dessert that’s festive, delicious and easy to make, this is the one for you. Drizzled in hot fudge sauce and loaded with pretty peppermint pieces, this almost tempting treat will have guests asking for seconds. —Pam Lancaster, Willis, Virginia
Reindeer BrowniesMy son, Jeremy, is 36 but acts as if he's 5 when he sees these
Christmas brownies—I've been making them for more than 30 years! My daughter, Jayme, and my four grandchildren love them, too. If you're short on time, a boxed mix works just fine. —Jeannine Schneider, Fremont, California
Pumpkin Shortbread DessertMy family prefers this to traditional pumpkin pie, which is just fine with me. It feeds a crowd, so I need to make only one dessert instead of several pies. —Edie DeSpain, Logan, Utah
Cranberry Amaretto Bread PuddingThis is an update to a recipe that's been in our family for three generations. The combination of white chocolate and amaretto mingled with seasonal cranberry is my favorite way to end any celebration's meal. —Jennifer Evans DaCastello, Virginia Beach, Virginia
Cranberry Pineapple Upside-Down CakeBoth kids and grown-ups like this gorgeous dessert. It'll keep a few days and is actually better the second day, so you can make it a day ahead. —Sherry Conley, Noel Hants County, Nova Scotia
Peppermint BrowniesMy grandmother encouraged me to enter these mint brownies in the county fair some years ago—and they earned top honors! They're a delicious treat to serve during the holidays. —Marcy Greenblatt, Redding, California
Chewy Chocolate-Cherry BarsColorful dried cherries and pistachios star in this take on seven-layer bars. To switch it up even more, try cinnamon or chocolate graham cracker crumbs instead of plain and substitute pecans or walnuts for the pistachios. —Taste of Home Test Kitchen
Caramel Snickerdoodle BarsWhat did I do when I couldn’t decide between two of my favorite desserts? I combined them! This snickerdoodle-blondie hybrid proved even better with caramel, always a favorite ingredient. —Niki Plourde, Gardner, Massachusetts
Deep-Dish Apple PieThis deep-dish apple pie is a winner! The crust is so flaky and the filling is sure to please everyone. —Salem Cross Inn, West Brookfield, Massachusetts
Christmas pieCaken is here for the holidays,
but there's only one place to find it.
Cinnamon BrowniesFor Christmas one year, a friend gave us a pan of these delicious brownies. Before I figured out their secret was cinnamon, half the pan was already gone! —Gail Mehle, Rock Springs, Wyoming
Broken Glass DessertWhen it’s cut into squares, this dessert looks just like stained-glass windows. The buttery graham cracker crust pairs perfectly with the lovely creamy topping. —Kathy Crow, Cordova, Alaska
Gingerbread Meringue BarsFor the best of both worlds, I combined my grandmother's gingerbread recipe with my aunt's special brown sugar meringue. The result? These lovable holiday-perfect bars that have become a new family tradition. —Eden Dranger, Los Angeles, California
Chocolate Peanut Butter Crunch BarsMy twist on rice crispy bars includes crunchy crushed pretzels. Then I top them with a creamy peanut butter coating and rich chocolate topping. Garnished with peanuts and even more pretzels, I don’t think I'd ever go back to plain old bars again. —Sherri Melotik, Oak Creek, Wisconsin
Double Nut BaklavaIt may take some time to make this rich, buttery treat, but it's well worth the effort! The blend of coconut, pecans and macadamia nuts is irresistible. —Kari Kelley, Plains, Montana
Curry-Kissed Coconut FudgeIf you love Thai flavors and love fudge, you'll adore this creamy coconut fudge sprinkled with a hint of sweet curry powder. —Sarah Meuser, New Milford, Connecticut
Easy Pecan Pie BarsI'm always searching for fast and easy recipes to take to the teachers lounge. The staff goes nuts for these shortcut pecan pie bars. —Kathro Yoder, Defiance, Ohio
White Chocolate Cranberry BlondiesFriends sometimes ask me to make these for wedding receptions. For a fancier presentation, I cut the bars into triangle shapes and drizzle white chocolate over each one individually. —Erika Busz, Kent, Washington
German Chocolate Tres Leches CakeI first tried tres leches cake while I was in Ecuador several years ago. Since then, I’ve changed it up by adding some of my favorite ingredients, namely chocolate and coconut. This version also has a splash of rum for an adults-only treat. —Lisa Varner, El Paso, Texas
Cherry Coconut BarsI came across these easy maraschino cherry bars while stationed at a Michigan Air Force base in 1964 and have been making the recipe ever since. My children don't think an event is special unless they are part of it. —Marguerite Emery, Orland, California
Cuppa Joe Caramel CakeI get compliments on this cake wherever I take it. It is very much an adult cake, with the hit of coffee and the warmth of the brown sugar and caramel.—Leigh Doutt, Pueblo West, Colorado
Layered Candy Cane DessertThis fabulous dessert has the magical flavor of candy canes plus the bonus of an Oreo cookie crust. And it looks like a winter wonderland. —Dawn Kreuser, Green Bay, Wisconsin
Layered Chocolate-Raspberry TrianglesMy chocolaty triangles layered with raspberry jam are a must during the holiday season. The cakelike bars look festive, and one batch goes a long way.—Mary Ann Lee, Clifton Park, New York
Maple-Glazed Cinnamon Chip BarsWhen I make these, the kitchen smells like Christmas. Cinnamon chips add fabulous flavor to the bars, and the maple glaze fancies them up a bit. —Lyndi Pilch, Springfield, Missouri
Fudgy Macaroon BarsAnyone with a sweet tooth will make a beeline for my dessert tray when these rich squares show up. They're attractive on the platter and delectable with fudge and coconut. —Beverly Zdurne, East Lansing, Michigan
Butterscotch Apple Cake"My family often requests this easy old-fashioned cake for get-togethers—especially in the fall," writes Beth Struble from Bryan, Ohio.
Tiramisu Cheesecake DessertTiramisu didn't do it for me until I tried this recipe with its luscious layers of cheesecake. It's one of my favorite desserts to make this time of year. —Christie Nelson, Taylorville, Illinois
Chocolate Maple BarsMy family runs a maple syrup operation, and I'm always looking for new ways to incorporate maple syrup into my cooking and baking. These bars are delicious! —Cathy Schumacher, Alto, Michigan
Raspberry White Chocolate BarsA co-worker's mother gave me this gem of a recipe a few years back. I can never decide what's more appealing—the attractive look of the bars or their incredible aroma while they're baking! Everyone who tries these asks for the recipe. —Mimi Priesman, Pace, Florida
Mississippi Mud PieThis southern favorite is one my family can never get enough of, and there are never any leftovers. My grandmother, mother and aunts always made this dish for family gatherings. Now I make it for just about every event because it's so easy to prepare, and everyone loves it! —Elizabeth Williston, Thibodaux, Louisiana
Sacher Torte SquaresSacher torte is a Viennese cake that requires several steps. My squares are an easy alternative, but they still feature the classic apricot and chocolate flavors. —Arlene Erlbach, Morton Grove, Illinois
Glazed Ginger BarsI can’t think of the holidays without these luscious bars. The scent and flavor of ginger are just right for the season, and the light glaze adds the perfect amount of sweetness. —Darlene Brenden, Salem, Oregon
