Just melt, mix, press, and bake! Chant it in your head while you get out the ingredients. Melt, mix, press, bake! Melt, mix, press, bake! No dough chill! No dough chill!
The dough will be slick from the melted butter, but should be easy enough to spread/press into the pan. In fact, it doesn’t even look like regular cookie dough and you might remember that from a batch of these chewy chocolate chip cookies. Before & after adding your add-ins:
I strongly recommend lining the baking pan with parchment paper (with overhang on the sides) to make cutting into bars easier. Spread the dough into the pan:
It’s almost gooey-like, so it’s easier to spread than regular, creamy-thick cookie dough. Bake for just 26–30 minutes and avoid over-baking:
I press a few more M&Ms and chocolate chips into the tops of the warm cookie bars, for looks. This is optional. Cool the bars for 1 hour inside the pan, then simply lift the whole thing out using the parchment paper lining. Set it onto a cutting board and slice. They’ll still be a bit warm and that’s fine!
Success Tips for M&M Cookie Bars
Line the pan so you can easily remove the bars as a whole and slice them, just like I recommend when making rice krispie treats, too.
Don’t over-bake. Check the bars around 24 minutes into baking, and if you notice they’re browning too much, tent foil over the pan for the remaining bake time.
Wait at least 1 hour to slice, for neat slices.
Feel Free to Pipe Some Buttercream Decor
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