M&M Cookie Bars Recipe
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 200 g Butter (melted)
- 125 g Golden Caster Sugar (or use white caster sugar)
- 125 g Light Brown Sugar
- 2 Eggs
- 2 tsp Vanilla Extract
- 275 g Plain Flour (all-purpose flour)
- 150 g M&M Chocolate Bar (cut into chunks (or use chocolate chips instead))
- 150 g M&M's (chocolate ones (or your preference))
- 50 g M&M's (I used crispy M&M's but any flavour is fine.)
Method
- Preheat the oven to 180ยฐC (160ยฐC fan / 350ยฐF / Gas Mark 4) and line a 20cm (8") square baking tin or small brownie tin with parchment paper, leaving an overhang for easy removal.
- Cream together the melted butter and sugars in a large mixing bowl until pale and fluffy.
- Beat in the eggs and vanilla extract until fully combined.
- Stir in the plain flour until a soft cookie dough forms with no streaks of flour remaining.
- Fold in the M&M's and chocolate chunks (or chocolate chips).
- Spoon the mixture into the lined tin and smooth the top with the back of a spoon or spatula.
- Bake in the oven for 30 minutes, or until the edges are golden brown and the centre is just set for a chewy texture. Remove from the oven and gently press a few extra M&M's into the top while still warm. Allow the M&M cookie bars to cool completely in the tin before lifting out and slicing into bars.