You’ll find 13 gooey Christmas bar recipes that disappear fast at every party. Each recipe gives clear steps for mixing, baking, and finishing, with tips on timing and texture so your bars stay soft and rich. From fudgy chocolate caramel to salted pretzel toffee and eggnog pudding bars, the list covers quick favorites and a few special treats. Start with the one that fits your pantry, and plan to bake more than one batch.
Classic Fudgy Chocolate Caramel Squares
Classic fudgy chocolate squares with a gooey caramel heart — pure holiday comfort in every bite.
Ingredients:
- 1 cup (2 sticks) unsalted butter
- 2 cups semisweet chocolate chips (or chopped chocolate)
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 12 soft caramel candies (like Rolos or unwrapped caramels) or 3/4 cup soft caramel bits
- Optional: flaky sea salt for sprinkling
How to Make:
- Preheat your oven to 350°F (175°C). Line a 9×9-inch pan with parchment, leaving an overhang to lift the bars out.
- Melt the butter and chocolate together in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth. Let cool slightly.
- Stir in the granulated and brown sugars into the warm chocolate until combined.
- Add the eggs one at a time, stirring well after each, then mix in the vanilla.
- Sift in the flour, cocoa powder, and salt and fold gently until no streaks remain — don’t overmix.
- Spread half the batter evenly into the prepared pan.
- If using wrapped caramels (like Rolos), unwrap and place candies in a single layer over the batter; if using caramel bits, sprinkle them evenly across.
- Spoon the remaining batter over the caramels and smooth the top.
- Bake for 25–30 minutes, or until the edges are set and a toothpick in the center comes out with a few moist crumbs (not wet batter).
- If desired, sprinkle with flaky sea salt while the bars are warm.
- Cool completely in the pan on a wire rack, then lift out using the parchment and cut into squares.
Enjoy these rich, fudgy squares with a gooey caramel surprise — perfect with milk, coffee, or a cozy blanket.
Cinnamon Pecan Blondies With Mini Marshmallows
Cinnamon Pecan Blondies with Mini Marshmallows — warm, buttery bars with toasty pecans and gooey marshmallow pockets.
Ingredients:
- 1 cup (2 sticks) unsalted butter, melted and slightly cooled
- 1 1/2 cups packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 cup chopped pecans, toasted
- 1 cup mini marshmallows
- Optional: coarse sugar or extra chopped pecans for sprinkling
How to Make:
- Preheat the oven to 350°F (175°C). Line a 9×9-inch pan with parchment leaving an overhang for easy removal.
- In a large bowl, whisk the melted butter and brown sugar until smooth and glossy.
- Add the eggs one at a time, whisking after each, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
- Fold the dry ingredients into the wet mixture just until combined — don’t overmix.
- Stir in the toasted chopped pecans and half of the mini marshmallows.
- Spread the batter evenly into the prepared pan and smooth the top. Sprinkle the remaining marshmallows (and extra pecans or coarse sugar if using) over the surface.
- Bake for 22–28 minutes, until the edges are set and a toothpick in the center comes out with a few moist crumbs (marshmallows on top will be golden and puffy).
- Let the blondies cool completely in the pan on a wire rack, then lift out with the parchment and cut into squares.
Serve these warm with a cup of cocoa — gooey, cinnamony, and utterly irresistible.
Salted Pretzel Toffee Bars
Salted Pretzel Toffee Bars — sweet, crunchy, salty bliss in every crunchy bite.
Ingredients:
- 1 1/2 cups crushed pretzels (about 3 ounces)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 cup (2 sticks) unsalted butter
- 1 cup packed brown sugar
- 1 (11-ounce) bag (about 2 cups) semisweet chocolate chips
- 1/2 cup chopped pecans or almonds (optional)
- Flaky sea salt or coarse kosher salt, for sprinkling
How to Make:
- Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment, leaving an overhang for easy lifting.
- Mix the crushed pretzels, 6 tablespoons melted butter, and 2 tablespoons granulated sugar until evenly moistened.
- Press the pretzel mixture firmly and evenly into the bottom of the prepared pan to form the crust.
- Bake the crust for 8–10 minutes until set and slightly golden; remove from oven and set aside.
- In a medium saucepan, melt 1 cup butter and 1 cup brown sugar together over medium heat, stirring until it comes to a boil.
- Once boiling, let the mixture boil gently for 2 minutes without stirring to form the toffee.
- Immediately pour the hot toffee evenly over the baked pretzel crust and spread with a spatula.
- Sprinkle the chocolate chips evenly over the hot toffee; let sit for 1–2 minutes to melt.
- Spread the melted chocolate into a smooth layer; sprinkle chopped nuts if using, and finish with a light dusting of flaky sea salt.
- Chill the pan in the refrigerator for at least 1–2 hours until fully set.
- Use the parchment overhang to lift the slab from the pan and cut into bars or squares with a sharp knife (warm the knife if needed for clean cuts).
Enjoy these addictive salty-sweet bars with a cold glass of milk or your favorite holiday drink!
Peppermint White Chocolate Blondie Bars
A festive, buttery blondie studded with white chocolate and crunchy peppermint—holiday dessert bliss in every bite.
Ingredients:
- 1 cup (2 sticks) unsalted butter, melted
- 1 1/4 cups packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon peppermint extract (optional — for extra minty kick)
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 1 cup white chocolate chips or chopped white chocolate
- 1/2 cup crushed peppermint candies or candy canes (plus extra for sprinkling)
How to Make:
- Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment, leaving an overhang to lift bars out.
- In a large bowl, stir melted butter and brown sugar together until smooth and slightly glossy.
- Add eggs, vanilla, and peppermint extract (if using); mix until fully combined.
- Stir in salt and then fold in flour until just mixed—don’t overwork the batter.
- Gently fold in white chocolate and most of the crushed peppermint, reserving a little to sprinkle on top.
- Spread the batter evenly into the prepared pan and press down gently.
- Sprinkle the reserved crushed peppermint over the top.
- Bake 22–28 minutes, or until the edges are set and a toothpick in the center comes out with moist crumbs (not wet batter).
- Let the bars cool completely in the pan on a wire rack, then lift out using the parchment and cut into squares.
Enjoy these peppermint white chocolate blondies with a cup of cocoa or a cozy blanket—holiday treats guaranteed to disappear fast!
Gooey Triple Chocolate Espresso Bars
Rich, fudgy bars with a jolt — triple chocolate meets espresso for an irresistible holiday treat.
Ingredients:
- 1 cup (2 sticks) unsalted butter, plus extra for pan
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon instant espresso powder (or finely ground instant coffee)
- 4 ounces semisweet chocolate, chopped
- 4 ounces bittersweet (dark) chocolate, chopped
- 4 ounces milk chocolate, chopped
- 1 cup chocolate chips (mix of any favorites) or additional chopped chocolate
- Optional: flaky sea salt or powdered sugar for topping
How to Make:
- Preheat the oven to 350°F (175°C). Butter an 8×8-inch baking pan and line it with parchment, leaving an overhang to lift bars out.
- Melt the butter in a medium saucepan over low heat or in a microwave-safe bowl until just melted.
- Stir the granulated and brown sugars into the warm butter until combined.
- Whisk in the eggs one at a time, then add the vanilla, stirring until smooth.
- Sift in the cocoa powder, flour, and salt; add the instant espresso powder and stir until just combined — batter will be thick and glossy.
- Fold in the chopped semisweet, bittersweet, and milk chocolate so they melt into pockets, then stir in the chocolate chips.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 25–30 minutes, or until the edges are set and a toothpick in the center comes out with a few moist crumbs (not wet batter).
- Cool completely in the pan on a wire rack, then lift out using the parchment overhang and cut into bars.
- Sprinkle with flaky sea salt or dust with powdered sugar if desired.
Serve these warm with a glass of milk or an espresso for extra kick — enjoy every gooey, chocolatey bite!
Nutella Swirl Brownie Bars
Rich, fudgy brownie bars ribboned with indulgent Nutella—decadence in every bite.
Ingredients:
- 1/2 cup (115 g) unsalted butter
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (35 g) unsweetened cocoa powder
- 1/2 cup (65 g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup (90–100 g) Nutella (plus extra for drizzling, optional)
- 1/2 cup (75 g) chocolate chips or chopped chocolate (optional)
- Cooking spray or additional butter for pan
How to Make:
- Preheat the oven to 350°F (175°C) and lightly grease an 8×8-inch baking pan or line it with parchment paper.
- Melt the butter in a microwave-safe bowl or small saucepan, then stir in the sugar until combined.
- Beat in the eggs and vanilla until smooth.
- Add the cocoa powder, flour, salt, and baking powder; stir until just combined and glossy.
- Fold in the chocolate chips if using.
- Pour about two-thirds of the brownie batter into the prepared pan and spread it evenly.
- Dollop spoonfuls of Nutella over the batter, then spoon the remaining batter on top in patches.
- Use a butter knife or skewer to gently swirl the Nutella into the batter to create a marbled effect—don’t overmix.
- Bake for 22–28 minutes, or until a toothpick in the center comes out with a few moist crumbs (not wet batter).
- Cool the bars in the pan on a wire rack for at least 20–30 minutes before lifting them out and slicing.
- If desired, warm a little extra Nutella and drizzle over the cooled bars before serving.
Serve up warm or at room temperature and enjoy every gooey, chocolatey bite!
Cranberry Orange Oat Bars With Streusel
Bright, tangy cranberry-orange oat bars with a buttery streusel—perfect for holiday snacking.
Ingredients:
- 1 1/2 cups rolled oats
- 1 1/4 cups all-purpose flour
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon orange zest (from 1 orange)
- 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into cubes
- 1 cup fresh or frozen cranberries
- 1/2 cup orange juice (fresh is best)
- 1/3 cup granulated sugar (for filling)
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
How to Make:
- Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment, leaving an overhang.
- In a large bowl, combine oats, flour, brown sugar, granulated sugar, salt, baking powder, and orange zest.
- Cut the cold butter into the dry ingredients with a pastry cutter or your fingers until the mixture is crumbly and some pea-sized pieces remain.
- Reserve about 1 cup of the oat-streusel mixture for the topping and press the remaining mixture firmly into the bottom of the prepared pan to form the crust.
- In a small saucepan, combine cranberries, orange juice, 1/3 cup sugar, and cornstarch; cook over medium heat, stirring, until the cranberries soften and the filling thickens, about 6–8 minutes.
- Stir the vanilla into the warm cranberry filling and let it cool slightly for 5 minutes.
- Spread the cranberry-orange filling evenly over the crust.
- Sprinkle the reserved streusel evenly over the filling, gently pressing so it adheres.
- Bake for 28–32 minutes, or until the top is golden and the filling is bubbling at the edges.
- Let the bars cool completely in the pan on a wire rack, then lift out with the parchment and cut into squares.
Serve warm or at room temperature—these bright, buttery bars are holiday sunshine in every bite!
Sticky Gooey Peanut Butter Chocolate Bars
Sticky Gooey Peanut Butter Chocolate Bars — the ultimate holiday treat for peanut butter lovers!
Ingredients:
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups graham cracker crumbs (about 12–14 full sheets)
- 1 cup creamy peanut butter, divided (3/4 cup + 1/4 cup)
- 2 cups powdered sugar
- 12 oz semi-sweet chocolate chips
- 1/4 cup heavy cream or evaporated milk
- Pinch of salt
- Optional: flaky sea salt for sprinkling
How to Make:
- Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment, leaving an overhang for easy removal.
- Mix the melted butter and graham cracker crumbs in a bowl until evenly moistened.
- Press the graham mixture firmly into the bottom of the prepared pan to form an even crust.
- Bake the crust 8–10 minutes until set and slightly golden; let it cool while you prepare the filling.
- In a medium bowl, combine 3/4 cup peanut butter and powdered sugar, stirring until thick and smooth.
- Spread the peanut butter-sugar layer evenly over the cooled crust.
- In a small saucepan over low heat (or in the microwave in 20-second bursts), warm the chocolate chips, remaining 1/4 cup peanut butter, and heavy cream, stirring until glossy and fully melted.
- Pour the chocolate-peanut butter mixture over the peanut layer and smooth it with a spatula.
- Sprinkle a pinch of flaky sea salt on top if you like a sweet-salty contrast.
- Chill the bars in the refrigerator for at least 2 hours or until firm.
- Use the parchment overhang to lift the slab from the pan, cut into bars, and serve.
Enjoy these sticky, gooey bars with a cold glass of milk and lots of holiday cheer!
Gingerbread Cheesecake Swirl Bars
Gingerbread Cheesecake Swirl Bars — cozy, spiced bars with a creamy cheesecake ribbon.
Ingredients:
- 1 1/2 cups graham cracker crumbs (or digestive biscuits), packed
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves (or pumpkin pie spice)
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, melted
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup molasses
- 1/4 cup brown sugar (for gingerbread layer)
- 1/4 cup unsalted butter, melted (for gingerbread layer)
- 1 large egg (for gingerbread layer)
- 1/2 cup all-purpose flour (for gingerbread layer)
- 1 tsp ground ginger (extra for gingerbread layer)
- 1/2 tsp ground cinnamon (extra for gingerbread layer)
- Pinch of salt
- Optional: powdered sugar for dusting or a drizzle of melted white chocolate
How to Make:
- Preheat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving an overhang.
- Make the crust: combine graham crumbs, 3/4 cup flour, 1/2 cup brown sugar, 1/2 tsp ginger, 1/2 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp salt, and 1/2 cup melted butter until evenly moistened. Press into the bottom of the pan.
- Bake the crust 8–10 minutes until set and slightly golden; remove and keep oven on.
- Make the cheesecake filling: beat the softened cream cheese with 1/3 cup granulated sugar until smooth. Add 1 egg and 1 tsp vanilla; beat until combined. Stir in the 1/4 cup molasses until smooth.
- Make the gingerbread batter: whisk together 1/4 cup brown sugar, 1/4 cup melted butter, 1 egg, 1/2 cup flour, 1 tsp ginger, 1/2 tsp cinnamon, and a pinch of salt until smooth. Batter should be thick but spreadable.
- Spread half of the cheesecake mixture over the warm crust in an even layer. Dollop half of the gingerbread batter on top in spoonfuls.
- Add the remaining cheesecake mixture in dollops, then drop the remaining gingerbread batter over the top. Use a knife or skewer to swirl the two batters together gently—don’t overmix; you want visible swirls.
- Bake 25–30 minutes, until the cheesecake is set around the edges but still slightly jiggly in the center.
- Cool completely in the pan on a wire rack, then chill in the refrigerator at least 2 hours (or overnight) to set fully.
- Lift bars from the pan using the parchment overhang and cut into squares. Dust with powdered sugar or drizzle with melted white chocolate if desired.
Enjoy a warm holiday bite — these gingerbread cheesecake swirl bars are perfect with a mug of cocoa!
S’mores Layered Graham Cracker Bars
A toasty, ooey-gooey s’mores bar that tastes like campfire dessert in every bite.
Ingredients:
- 2 cups (about 12–14) graham crackers, crushed into fine crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 2 cups mini marshmallows (plus extra for topping, optional)
- 1 1/2 cups chocolate chips (semisweet or milk chocolate)
- 1 (14-ounce) can sweetened condensed milk
- Pinch of salt
How to Make:
- Preheat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment or lightly grease it.
- Mix the graham cracker crumbs, melted butter, sugar, and a pinch of salt until the crumbs hold together when pressed.
- Press the crumb mixture firmly into the bottom of the prepared pan to form an even crust.
- Spread the chocolate chips evenly over the crust.
- Pour the sweetened condensed milk over the chocolate chips, gently spreading to cover.
- Sprinkle the mini marshmallows evenly on top; add extra marshmallows for a puffier top if you like.
- Bake 10–12 minutes, or until marshmallows are puffed and lightly golden and the chocolate looks melted.
- Remove from the oven and let cool in the pan on a wire rack for at least 30 minutes to set.
- Once cooled, lift the bars out using the parchment, cut into squares, and serve.
Enjoy warm or room-temperature—these bars are the perfect bite of campfire nostalgia!
Maple Walnut Blondie Bars With Brown Butter
A cozy, buttery blondie studded with toasted walnuts and kissed with maple syrup and brown butter — perfect for holiday snacking.
Ingredients:
- 1 cup (226 g) unsalted butter
- 1 1/4 cups (250 g) packed light brown sugar
- 1/3 cup (80 ml) pure maple syrup
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1 1/2 cups (190 g) all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup (110 g) chopped walnuts, toasted
- Optional: flaky sea salt for sprinkling
How to Make:
- Preheat oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment, leaving an overhang to lift bars out.
- Brown the butter: melt butter in a medium skillet over medium heat, swirling occasionally until it foams and turns golden with a nutty aroma (about 5–7 minutes). Remove from heat and let cool slightly.
- In a large bowl, whisk together brown sugar and browned butter until smooth and slightly glossy.
- Stir in maple syrup, then beat in eggs one at a time until combined. Mix in vanilla.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Fold dry ingredients into the wet mixture just until combined — don’t overmix.
- Stir in toasted walnuts, reserving a few tablespoons to sprinkle on top.
- Spread batter evenly into prepared pan and sprinkle reserved walnuts on top; press lightly.
- Bake 22–28 minutes, until edges are set and a toothpick in the center comes out with a few moist crumbs (not wet batter).
- Cool completely in pan on a wire rack, then lift out using the parchment overhang and cut into squares. Sprinkle with flaky sea salt if using.
Enjoy warm or at room temperature — these maple walnut blondies are irresistibly buttery and nutty, perfect with coffee or a glass of milk!
Salted Caramel Apple Crumble Bars
A cozy blend of sweet caramel, tart apples, and a crunchy salted crumble — like eating apple pie in bar form.
Ingredients:
- 1 1/2 cups (180 g) all-purpose flour
- 1 cup (100 g) old-fashioned rolled oats
- 1 cup (200 g) packed light brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 12 tablespoons (170 g) cold unsalted butter, cut into cubes
- 2 medium tart apples (Granny Smith or Honeycrisp), peeled, cored, and diced (about 2 cups)
- 1 tablespoon lemon juice
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 3/4 cup (200 g) salted caramel sauce (store-bought or homemade), plus extra for drizzling
- Flaky sea salt, for sprinkling
How to Make:
- Preheat oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment, leaving an overhang.
- In a large bowl, whisk together flour, oats, brown sugar, baking powder, and salt.
- Cut the cold butter into the dry mix with a pastry cutter or your fingers until mixture resembles coarse crumbs with some pea-sized pieces.
- Press about two-thirds of the crumb mixture firmly and evenly into the bottom of the prepared pan to form the crust.
- Toss the diced apples with lemon juice, granulated sugar, cinnamon, and nutmeg in a bowl until well coated.
- Spread the apple mixture over the crust in an even layer.
- Warm the salted caramel sauce slightly if thick, then pour or dollop it over the apples and gently spread to cover.
- Crumble the remaining oat mixture over the caramel layer, pressing down lightly so it stays in place.
- Bake for 35–40 minutes, until the top is golden and the apples are bubbling around the edges.
- Remove from oven and let cool in the pan on a wire rack for at least 1 hour to set.
- Use the parchment overhang to lift bars from the pan, slice into squares, and drizzle with extra caramel. Sprinkle a pinch of flaky sea salt on each bar.
Enjoy these salted caramel apple crumble bars warm or at room temperature — they’re irresistible with a scoop of vanilla ice cream!
Eggnog Pudding Bars With Vanilla Glaze
Eggnog Pudding Bars — creamy, cozy holiday squares with a vanilla glaze.
Ingredients:
- 1 (15.25 oz) box yellow cake mix
- 1/2 cup (1 stick) unsalted butter, melted
- 1 large egg
- 1 (3.4 oz) package instant vanilla pudding mix
- 1 cup eggnog, cold
- 1/2 cup sour cream
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground nutmeg, plus more for garnish
- 1/2 teaspoon vanilla extract
For the vanilla glaze:
- 1 cup powdered sugar, sifted
- 2–3 tablespoons milk or eggnog
- 1/2 teaspoon vanilla extract
How to Make:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment.
- In a medium bowl, combine the cake mix, melted butter, and egg until a crumbly dough forms.
- Press about two-thirds of that dough evenly into the bottom of the prepared pan to form the crust.
- In a separate bowl, whisk together the instant pudding mix, 1 cup eggnog, sour cream, granulated sugar, nutmeg, and vanilla until smooth.
- Spread the pudding-egg nog mixture evenly over the crust.
- Crumble the remaining cake dough over the top of the pudding layer; it will be rustic and slightly patchy.
- Bake for 25–30 minutes, or until the top is golden and the filling is set. Cool completely in the pan on a wire rack.
- Whisk together powdered sugar, 2 tablespoons milk or eggnog, and vanilla for the glaze; add another tablespoon liquid if needed to reach a drizzleable consistency.
- Drizzle the glaze over the cooled bars and sprinkle a pinch of ground nutmeg on top.
- Chill for at least 1 hour to firm up, then cut into bars and serve.
Enjoy these rich, eggnog-scented bars — perfect with a cup of coffee or an extra cup of eggnog!
Conclusion
You’ve got a mix of classics and twists that’ll disappear fast at any gathering. Pick a few recipes, prep ingredients ahead, and work in batches so you don’t get overwhelmed. Chill bars that need setting, warm those that taste best fresh, and label any with nuts. Offer napkins and small plates for easy serving. Like a holiday carol, these treats bring people together—make them simple, shareable, and ready to enjoy.