Whenever I host a party, I like to do as much prep ahead of time as possible. That way, I’m not feeling as frazzled the day of the event. 

Knowing that I was in good hands with Jaylene doing all the fresh florals, allowed for me to focus my time on getting the studio ready. A few days ahead of the party, I cleaned and made some changes to the art, and accessories, and updated the inspiration boards for a more wintery-look.

I planned an easy to serve refreshment menu of an assortment of homemade layered bar cookies that I made ahead and froze, so they would keep their freshness. The night before the party, I made homemade sugar cookies with frosting.


Layered Cookie Bars

  • Fudgy Oatmeal Bars

  • Peanut-Butter Fudge Bars

  • Double Chocolate Fudge, Coconut Bars

  • Chocolate Fudge Peppermint Bars

  • Frosted Sugar Cookes


  • Peppermint Almond Milk

  • Salted Carmel Milk

  • Egg Nog Almond Milk

  • Bottled Water


I’m usually not a fan of bar cookies because they typically are too cakey and dry for my taste - but there is something to be said about how simple and fast they are to make, especially when you are trying to serve a crowd. Layered bar cookies are the perfect solution - they are fast to make while still having a more gooey, yummy consistency. 

Years ago when I was a newly wed, inside of a new bag of Gold Medal All-Purpose Flour, I found a treasure! Covered with flour was a single folded piece of paper that contained about six different cookie recipes. Included was a recipe for  Fudgy Oatmeal Bars. I gave it a try, and it immediately became a family favorite. 

Inspired by the idea of layered cookies with fudge in-between, over the years I started experimenting with favorite cookie dough flavors and would add things like coconut, marshmallow, chopped candies, etc. No matter what combination I came up with, the cookies were always delicious. 

*The original Gold Medal Fudgy Oatmeal Bar Recipe with a few slight changes.

Cookie Dough
2 c. packed brown sugar
1 c butter, softened
2 eggs
1 tsp. vanilla
2 1/2 c. Gold Medal All-Purpose Flour
1 t. salt
3/4 t. baking soda
3 c. quick oats

Heat oven to 350 degrees. Spray 9x13, glass baking dish with non-stick spray. Cream butter and sugar together. Whisk eggs and mix into butter and sugar mixture. Add, salt and soda. Mix thoroughly. Blend in flour, followed by oats. Spread 2/3 of the cookie dough evenly in baking dish. Set aside remaining 1/3 dough.

Chocolate Fudge

1- 12 oz. package of semi-sweet chocolate chips
1 can sweetened condensed milk
1 t. vanilla
1/2 t. salt

Mix all ingredients, except the vanilla  in a sauce pan and melt over low-medium heat. Stirring often. Once the chocolate chips are completely melted, remove from heat and stir in vanilla.

Spread chocolate mixture evenly on cookie dough. Top fudge with small mounds of the remaining cookie dough.

Bake for approximately 25 minutes.

For the Sugar Cookie recipe, go here.

Go here to see the event photos, and here to learn how to make fresh garlands and wreaths.