I feel complete now that I have my DSLR with me back down in Southern California. Taking pictures on a point and shoot is just not the same. Although, now with this heat wave, I don’t want to do anything since I’ve become so lethargic. It takes a lot more effort to do something when it’s 100 degrees outside vs when it’s a cool and breezy 65 degrees. This is about the only time I’d prefer to be in SF than LA.
I thought it was impossible to find mini M&M’s anywhere now and days, but then I stumbled across some at Target. Were they always there and I somehow overlooked them?
I have a love/hate relationship with Target (but really, it’s mostly love). Every time that I go shopping there with the intention of buying one item, I somehow wind up juggling six-seven things in my two hands and end up searching for a shopping cart nearby that I can throw everything into. You can never walk into Target and only buy one thing. It’s impossible.
I mean, have you seen all their new items recently? Cotton candy is my achilles heel, along with churros.
It’s kind of like the Costco disease. Who goes to Costco and spends under $50? No one. Buy five items and you’re already over your limit.
Oh, back to mini M&M’s. They’re the best… better than any regular sized M&M’s (except for Crispy, but those have sadly been discontinued). They’re much better for baking, too. Just take my word on it.
Some days, I just want a bit of something sweet, not an entire bar. I cut these into little strips so that there was plenty to share and just enough to satisfy your sweet tooth.
This recipe comes from Fantastic Family Favorites and are perfect for traveling. I’d throw them into a ziploc bag and take them on a trip with me for easy eating. The bars were sturdy, soft, colorful, and not at all greasy. Would I make them again? Definitely.
Ingredients
- 2 1/8 cups flour
- 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 mini M&M's, divided
Directions
- Preheat the oven to 325 degrees. Line a 9x13 inch pan with foil, with the foil overhanging on the sides.
- Mix together the butter and sugars until combined. Stir in the egg, egg yolk, and vanilla.
- Fold the flour salt, and baking soda into the wet mixture until just combined.
- Stir 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.
- Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 25-28 minutes. Let cool before cutting into bars.
These look fantastic! ON the ingredients list, butter should be 12 tablespoons I believe (not 2). Going to make these soon!
thanks so much for catching that! just edited. xx
unsalted or salted butter? thanks!
unsalted. if you use salted butter, just omit the salt from the recipe.
ThEY LOOK DELICIOUS. I LOVE MINI M&M’S BUT HAVEN’T COME ACROSS THEM IN YEARS.
I found the recipe on pinterest and we will be making it today! I am in the central valley CA and the store Winco has the mini m&ms in the baking section in bulk! I get them all the time for baking… Or eating right from the bag 😉
These look so good. will make them for my niece and nephew next time, they love m&m’s!
I’m planning to make these this weekend as an extra for my son’s lunchbox. Should these be stored in the fridge, on the counter, etc and how long do they keep?
These are AMAZING!!!
These look amazing, but after attempting to make them tonight (and following the recipe exactly) it was still liquid after 30 minutes in the oven. With the exception of a very thin crust on top. Any ideas what went wrong?
I don’t have any tinfoil. Is this just for cleanliness reasons, or will it actually affect the baking process if I don’t use it?
Ok followed your supposed awesome recipe and did NOT turn out great! F
for starters the batter did not look much like cookie batter but more like cake batter. 2 and 1/8cups of flour? Why not make it an even 2 and quarter cup? And why melted butter? There is a huge difference baking with melted and room temp butter!!! Learn how to cook! Maybe take a couple cooking classes, just a thought! Waste of my time with this messed up recipe!!!
I did the recipe but it tearned them into cookies and didn’t add the salt great recipe!
To “H”:
I can’t imagine what you did to these bars. I’ve made them a handful of times and they are excellent every time! I love to bake and have a pretty good amount of experience – I’ve never changed a thing when using this recipe. Using melted butter changes the texture of baked goods, and it is perfect for use in these bars. If you feel you need to add an extra 1/8 C of flour – go for it! Just know that adding extra flour will also change your bars.
If you didn’t care for the recipe, that’s just fine! Maybe leave a polite review stating what didn’t work out for you. No need to attack the poster. My goodness!
I made these this afternoon with my m&m loving two year old… I only half melted the butter and I did have to bake about ten extra minutes, but they turned out great! We will be making these again. They were easy to remove and cut into bars with the tinfoil lining. Thanks for the recipe!
Baking shud b done @ wat degrees in d oven??
Awesome recipe! I followed it word for word except… I used salted butter and used the salt, I guess I should have read all of the comments and questions first. But they came out Amazing! I made the. For my so s 4th birthday and they were. Hit with the adults lol. Thank you for the yummy recipe
I followed the recipe but it came out more cakey than cookie (if that makes any sense). what could’ve went wrong? but the taste is great! just expecting it to be more cookie (like in your pictures).
How long do we bake these? Someone help me pleade