M&M's Cookie Bars

Ingredients

• 250 g Unsalted butter (Melt gently, let cool slightly)
• 150 g White sugar
• 150 g Brown sugar (cassonade)
• 2 Eggs (At room temperature)
• 10 ml Liquid vanilla extract (About 2 teaspoons)
• 300 g All-purpose flour
• 5 g Baking powder (About 1 teaspoon)
• 2 g Baking soda (About ½ teaspoon)
• 1 g Salt (A pinch)
• 180 g M&M's (milk chocolate) (Coarsely crush; keep a few for decoration)
• 150 g Dark chocolate chips

Instructions

1. Melt the butter and sweeten it

   Melt the butter over low heat, then stir in the white sugar and brown sugar until the mixture is smooth.

   Time: PT5M

2. Add the eggs and vanilla

   Add the eggs one at a time to the butter‑sugar mixture, add the vanilla extract and beat until fully incorporated.

   Time: PT2M

3. Prepare the dry ingredients

   In a medium bowl, sift the flour with the baking powder, baking soda and add the pinch of salt.

   Time: PT3M

4. Combine the two mixtures

   Fold the dry ingredients into the wet mixture gradually, mixing gently with a spatula until a smooth dough forms.

   Time: PT5M

5. Crush the M&M's

   Coarsely chop the M&M's with a knife or lightly crush them with a rolling pin.

   Time: PT2M

6. Fold in the M&M's and chocolate chips

   Add the crushed M&M's and chocolate chips to the dough, mixing gently to distribute evenly.

   Time: PT2M

7. Pour the batter into the pan

   Butter a 20 × 20 cm pan or line it with parchment paper, then pour the batter and spread it evenly.

   Time: PT2M

8. Bake

   Place the pan in a preheated 180°C oven and bake for 20 minutes, until the top is lightly golden.

   Time: PT20M

   Temperature: 180°C

9. Cool and decorate

   Let the cake cool in the pan for 10 minutes, then turn it out onto a rack. Press the reserved M&M's onto the top for decoration.

   Time: PT10M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

32 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Unsalted butter: Margarine
• Instead of White sugar: Cane sugar
• Instead of Brown sugar (cassonade): White sugar + molasses
• Instead of Eggs: Applesauce (vegan version)
• Instead of Liquid vanilla extract: Scraped vanilla bean
• Instead of All-purpose flour: Whole wheat flour
• Instead of Baking powder: Homemade leavening powder (baking soda + cream of tartar)
• Instead of Baking soda: Additional baking powder
• Instead of Salt: Sea salt
• Instead of M&M's (milk chocolate): Smarties, Reese's Pieces, chocolate candies
• Instead of Dark chocolate chips: Chopped chocolate

Equipment Needed

• Heat‑proof saucepan or bowl
• Large mixing bowl
• Whisk or silicone spatula
• Medium bowl for dry ingredients
• Kitchen knife
• Rolling pin (optional)
• 20 × 20 cm square pan or pastry frame
• Parchment paper (optional) (optional)
• Oven

Critical Steps — Do Not Skip

• Melt the butter without overheating.
• Crush the M&M's to medium‑sized pieces.
• Do not exceed the 20‑minute bake time to keep the center soft.

Chef Tips from the Video

• Use slightly salted butter to enhance the sweet flavor.
• For an intense chocolate version, replace half the butter with dark chocolate purée.
• Lightly dust with powdered sugar before serving for a decorative touch.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 5 days.

Freezer: Wrap the bars individually and freeze for up to 2 months.

Room temperature: At room temperature, they stay fresh for up to 2 days.

Make-Ahead Tips

• The bars can be baked the day before and stored in the refrigerator.
• Wrap each portion in cling film for optimal storage.