Loaded M&M Oreo Cookie Holiday Bars

These bars are famous. Well maybe not these exact bars but the original recipe is.

The original recipe has been Pinned over 1 million times and appeared on the cover of Taste of Home Magazine just over one year ago.

Loaded M&M Oreo Cookie Holiday Bars - Stuffed to the max with M&M's and Oreos!! Easy, no-mixer recipe that's ready in 30 minutes!! A guaranteed hit with everyone!!

I made the original recipe on a whim because I was moving and had a half package of both Oreos and M&Ms open, didn’t want to move them, didn’t want to toss them, made the bars, and the rest is history.

The recipe is a spinoff on my trusty blondie base. When I want an easy, fuss-free, one-bowl, no-mixer recipe that I know everyone will love, it’s my go-to. With 30+ versions and counting, it never lets me down.

MY OTHER RECIPES


Loaded M&M Oreo Cookie Holiday Bars - Stuffed to the max with M&M's and Oreos!! Easy, no-mixer recipe that's ready in 30 minutes!! A guaranteed hit with everyone!!

It’s an easy recipe to memorize because everything is ‘one’. In the 1 bowl used, melt 1 stick of butter, stir in 1 egg, 1 cup of brown sugar, 1 tablespoon vanilla, 1 cup flour. For this version there’s Oreos and M&M’s added.

I was on the hunt for red or green-filled seasonal Oreos but was just a bit too early when I made the bars a few weeks back. I think mint M&Ms or mint Oreos would be a great touch.

Loaded M&M Oreo Cookie Holiday Bars - Stuffed to the max with M&M's and Oreos!! Easy, no-mixer recipe that's ready in 30 minutes!! A guaranteed hit with everyone!!

The bars are loaded with goodies in every bite.

Crunchy Oreos and crisp M&M’s are a great texture contrast to the soft, buttery bars.

Loaded M&M Oreo Cookie Holiday Bars - Stuffed to the max with M&M's and Oreos!! Easy, no-mixer recipe that's ready in 30 minutes!! A guaranteed hit with everyone!!

Loaded M&M Oreo Cookie Holiday Bars

An easy, fuss-free, one-bowl, no-mixer recipe everyone will love and it’s an easy recipe to memorize because everything is ‘one’. In the 1 bowl used, melt 1 stick of butter, stir in 1 egg, 1 cup of brown sugar, 1 tablespoon vanilla, 1 cup flour. For this version there’s Oreos and M&M’s added. Mint M&Ms or mint Oreos would be a great touch. The bars are loaded with goodies in every bite. Crunchy Oreos and crisp M&M’s are a great texture contrast to the soft, buttery bars.

Ingredients:

  • 1/2 cup unsalted butter (1 stick), melted
  • 1 large egg
  • 1 cup light brown sugar, packed
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt, or to taste
  • 18 Oreo cookies, roughly chopped
  • 1/2 cup M&M’s (I used Dark Chocolate Red and Green M&M’s)

Directions:

  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. To a large, microwave-safe bowl add the butter and heat to melt, about 1 minute on high power.
  3. Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
  4. Add the flour, salt, and stir until just combined, don’t overmix.
  5. Add the Oreos and stir to combine.
  6. Add the M&M’s and stir to combine.
  7. Turn the batter out into prepared pan, smoothing it lightly with a spatula and pushing it into the corners. Tip – Strategically place a few Oreos and M&M’s on top for visual appeal.
  8. Bake for about 18 to 21 minutes, or until top is set in center and done; don’t overbake. Bars firm up as they cool. A toothpick test is a bit tricky because there aren’t many bare batches, but if you hit a patch of just dough, the toothpick should come out clean, or with a few moist crumbs, but no batter. Place pan on a wire rack to cool for at least 90 minutes before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Adapted from Loaded M&M Oreo Cookie Bars

Only Eats

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52 comments on “Loaded M&M Oreo Cookie Holiday Bars”

  1. I got affectionate and wising to eat it. It is looking beautiful. I am thinking how much it would be testy. 

  2. Yum! I have a problem with freezing baked goods with M&Ms. I find that after thawing they bleed and look old and unappetizing. Do you have any tips to avoid this?

    • M&M’s can be tricky with freezing because yes they can bleed and then look a bit ‘old’…sometimes it happens, sometimes it doesn’t, but I can’t pinpoint when/how it will happen so no advice for you there.

  3. I love cookies and candy in bars–the more the merrier! I think the mint M&M’s and/ or oreos would be great for the holidays. I’m not ready for winter but I’m always ready for chocolate and mint!

  4. Such winners! I’m a bar fanatic. I think most of my blog recipes are bars because they’re so easy, yet so good! You are the one who taught me to cut them with a sharp chef’s knife for better pics, so I am forever grateful to you for that.
    I want to eat these now!

  5. These bars are making me drool as we speak! I couldn’t agree with you more, I LOVE the crunchy texture the Oreos and M&M’s give to the soft bars! It’s AHHHHMAZING!

  6. It’s TOO EARLY for Christmas!!  I mean….I know it isn’t, since OH MY GOD I just looked at the date and we’re only 5 weeks from Christmas?!?!  WTF?!
     
    I still remember seeing this recipe the first time – so pretty!!  And sccrolling through all the related recipes is just super festive.  Something about m&ms and cookie bars.  LOVE.

    • I know, I felt like it was a wee bit early to post these BUT we are 5 weeks away and many people do the bulk of their holiday baking right after Thanksgiving and the first week or two in December so I figured okay, why not!

      This recipe and the first time around feels like a lifetime ago :) It was! It’s nice to know you remember it!

  7. I love M&Ms in almost anything. These bars look so pretty. I can’t wait to sink my teeth in them.

  8. Holiday cheer in edible form!  Send some my way please :)

  9. Well, it’s too early for me to think about Christmas decorating (although I understand the people who put up their outdoor decorations around here before the snow flies–it makes sense–but do they have to turn on the lights???) but not for Christmas baking! This might be an easy, festive dessert to bring to my extended family’s Christmas celebration (coming up in 3 weeks!). Hmmmm ….

    • It will be a guaranteed hit if you make it! And in SoCal, with palm trees and 70F weather in Nov and Dec during the daytime, it’s always hard to get in the ‘Christmas mood’, until it hits the 40s at night, then I want to bake and crank my oven!

  10. Wow, I am not surprised the original recipe was so popular – these look amazing. 

  11. This really is the perfect recipe. Gorgeous photos once again!

  12. WOW these look amazing Averie!! Beautiful!!

  13. These bars look amazing, and I love the combo of Oreo’s and M&M’s! These are definitely going on my
    baking list!

  14. I love how chewy these bars look. 
    Your always providing good recipes Averie.
    Thanks! 

  15. Averie,
    I just posted Mega M&M Blondies.  These are similar but they look easier than mine.  Pinning.
    Have you seen the Mega M&M’s yet?
    Annamaria

  16. First, I can’t understand why you would have a half a package of oreos left but then I realized not everyone in the world scarfs down any bit of processed sugar as quickly my husband and son do.

    Second, this recipe looks so beautiful and so simple. I need some festive looking bars to include on the Christmas cookie platters I’m giving this year. :)

    Thanks

  17. I just made these during my parent’s visit.  My mom put on her Christmas list ‘Niki’s blondie recipe’  It’s actually your recipe :)  

  18. I would love to make these, but I am wondering if there are any adjustments I would need to make for high altitude. We are at a little over 5,600 ft here.

    • I don’t bake in altitude so can’t really say what you’d have to change or not change. It’s a very forgiving recipe so I say just make it as directed and hope for the best :) Or do what you’d normally do to recipes that are bars/blondies. The King Arthur Flour website has a great altitude adjustments tutorial if you google it.

    • Made these with no adjustments and they were fabulous! I have a request for a second batch, so they will be going in the oven again this weekend!

  19. Could this be adjusted for a 9×13 pan? I have a cookie swap to attend and like to bring bars to save on time. Would you double the recipe and increase the baking time slightly?

  20. These bars were fantastic and a HUGE hit at work and with the family over the holidays! One issue I had was that the bars ended up losing the “cookie batter” coloring once I crushed up the Oreos. So a few people thought they were brownies, due to their overall darker Oreo coloring. Do you have any suggestions for how to keep the Oreo from taking over the bar portion? Yours looks so neat and separate – mine looked like a jumbled mess! Of course, they were still delicious, but I am always trying to improve upon the visual appeal of my baking (which has always been a problem for me!). Thank you!! 

    • Thanks for trying the recipe and glad it was a huge hit with everyone! To avoid the dough from looking ‘dirty’ from the Oreo pieces, don’t crush down the Oreos quite as much (less sandy crumbs) and if you do get lots of sandy crumbs, don’t add those to the dough. That’s the culprit and easy to solve.

  21. I made these but used the new cinnamon bun Oreos and cinnamon chips! They’re awesome! Very rich but very good. 

  22. Love these cookie bars so yummy I made them but didn’t put them in the freezer and they came out really good but leave them to cool

  23. I made these last week and mailed them to a friend. They were a huge hit! These “mail” extremely well, in case anyone else needs to make cookies for mailing. The reason that I am commenting is that I noticed that over the past month, I have pinned and made a LOT of your recipes! Jeez, you would think that we were bffs or something! No worries about me being a bit too obsessive because I am a senior citizen! I have found all of your recipes to be delicious…many thanks.

  24. Gee I made these a few times and the last couple times I cooked for 25 minutes and the batter was still uncooked in the middle. Uh please advise what to do the edges were getting too cooked.
    Thank you!
    (*_*)
    Chelle

    • All ovens and climates vary so it’s hard to say exactly. You could try laying a sheet of foil (tenting) your pan at the 20 minute mark or so and then baking until necessary. Will prevent top and sides from browning as much.

    • Thank you! It’s strange I made two batches while at my daughters house in Texas they came out great cooked at 25 minutes. Came home to Massachusetts after Christmas made 4 batches and they all either stayed uncooked in centers or hard as rock if I cooked longer time. Ha ha I have yet another batch in oven right now! Will keep at it until I get them just right back here at home!
      (*_*)

      • That is strange but there is something to do with climate, exact material of the pan used, and/or ingredients (different flour comes to mind…they vary a lot from brand to brand). Glad you’re sticking with it. Keep me posted on how things go.

    • Okay just out of the oven and they look browned with the center set just right!
      I baked 22 minutes, it wasn’t quite there so did am additional 3 minutes.
      I will now call it a success in my kitchen!
      I’m a determined cook and baker well known by my family to try a recipe till I perfect it!
      (*_*)
      Chelle

  25. I made these bars so many times this holiday season! Your blondie recipe is SO simple and yet absolutely delicious.
    Thank you so much for sharing.

    • Thanks for trying the recipe and I’m glad it’s a favorite of yours! This basic blondie recipe of mine has been made into umpteen dozen concoctions but it always starts with this base – and I agree, simple yet delicious!

  26. I made these over christmas and they were SO delicious!! everyone at work loved them!! all your recipes are so good :)

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