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.
