Easy one pot cookies bars with light and fluffy milk buttercream to leave for the big guy! Mr. Claus (and everyone else) is going to love these Milk and Cookie Bars (for Santa!).
This Milk and Cookie Bars (for Santa!) post is sponsored by Dairy Farmers of Canada. My Kitchen Love has been compensated monetarily. I only work with brands I love and cook with at home.
Christmas is literally right around the corner and with it come preparations for traditions and small gestures that make the holidays, well just that, the holidays.
For my family, we have the festive tradition of putting out milk and cookies for Santa on Christmas Eve. These Milk and Cookie Bars are our new way to make sure Santa hits our house.
While making these one of my daughters actually refused to try them at first because she insisted that they and all the milk be left for Santa Claus (completely intact … all 20 bars!!).
She doesn’t want to risk upsetting Santa one little bit.
There’s always a carton of milk in the house during the holidays, Canadian milk is delicious and refreshing. A familiar household taste that peaks during the holiday season.
It’s traditions and special moments like leaving some milk and cookies out for Santa that resonates deeply with me and will continue on with my own children for many years to come.
From baking to waiting for Santa, there’s milk for holiday necessities and everyday needs.
Holiday traditions vary from family to family, although milk is often found at the heart of Christmas traditions. One tends to leave cookies AND milk.
Plus, we’ve got hot chocolate happening on the regular for those cold days that need more cozy vibes.
Here’s an adorable holiday video from my friends with Dairy Farmers of Canada:
Easy one pot cookies bars with light and fluffy milk buttercream to leave for the big guy! Santa’s going to love these Milk and Cookie Bars!
- 1/2 cup unsalted butter
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup mini-chocolate chips
- 1 cup unsalted butter
- 3 cups icing (confectioners) sugar
- 1/3 cup whole milk
- 1 tsp vanilla extract preferably clear
Preheat oven to 325° F and line a 9″x13″ rimmed baking tray with parchment paper. Spray with non-stick spray.
In a medium sauce pan, melt butter over lowest heat until just melted. Remove from heat. Whisk to work any lumps out.
Add brown sugar and sugar. Whisk to combine.
Add egg and vanilla. Whisk to combine.
Add flour, baking powder, and baking soda, and fold in with a spatula or wooden spoon until just combined.
Add mini chips and fold in.
Pour batter onto prepared baking tray and smooth batter so reaches all sides and is somewhat of an even layer.
Bake for 15-20 minutes or until top begins to crack and brown slightly.
Remove from heat and allow to cool in pan for 10 minutes. Carefully invert onto a cooling rack and allow to completely cool.
Beat butter until pale in colour and light and fluffy, about 3-4 minutes.
Add icing sugar, one cup at a time, and beat until incorporated.
Add vanilla and milk and beat until buttercream is light and fluffy.
Cut cookie in half and smear buttercream on the bottom of one piece. Top with other piece and smooth all sides so that they are flush and no buttercream is popping out.
Chill for 15 minutes or overnight.
Cut into 1/2″ sticks.