Wednesday, August 7, 2013

Thick & Chewy M&M Bar Cookies

These are super yum and easy to whip up too!  If you're an M&M lover check out my M&M Bark for another salty, caramely, chocolately treat!  This recipe was adapted from Fantastic Family Favorites.

2 1/8 cups flour (I used white wheat)
1/2 tsp salt
1/2 tsp baking soda
12 TBSPs butter (1 1/2 sticks), melted and cooled slightly
1 cup brown sugar
1/2 cup white sugar
1 large egg
1 large egg yolk
2 tsps vanilla extract
1 12oz bag M&M's

Preheat the oven to 325 degrees. Now you can either line a 9X13-inch baking pan with foil or use a pan made for cookies.  If you line your pan make sure to let the excess foil  hang over the edges of the pan by about 1 inch so you can grab those edges and pull the bars from the pan after they have baked. Spray the foil-lined pan with nonstick cooking spray.  I actually used my Pampered Chef Cookie Bar Stoneware.  I LOVE this pan!  It cooks cookies perfectly and never has to be lined or sprayed. 

Mix the flour, salt, and baking soda together in medium bowl and set aside. Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined.  Make sure you do not over mix the batter.

I had to taste test the corner!
Fold in 1 cup of M&M's and turn the batter into the prepared pan, smoothing the top with the spatula. Sprinkle remaining M&M's on top and press in slightly.  (My stoneware pan is actually bigger than the 9X13 recommended for use, so I just made sure to spread the dough accordingly and it baked just fine.)

Bake until the top of the bars is light golden brown and slightly firm to the touch,  about 24-28 minutes. Cool on a wire rack to room temperature. Cut into squares and serve.

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1 comment:

  1. I've just recently developed an addiction for M&Ms. Prior to pregnancy, I was not a sweets person. But now I can't get enough. This recipe looks great. Laura |


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