Loaded M&M Oreo Cookie Bars

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Loaded M&M’s Oreo Bars — Stuffed to the max with M&M’s and Oreos! These Oreo cookie bars are an easy, no-mixer recipe that’s ready in 30 minutes. Always a hit at parties!

Loaded M&M's Oreo Bars — Stuffed to the max with M&Ms and Oreos! Easy, no-mixer recipe that's ready in 30 minutes. Always a hit at parties!

The Best Oreo Cookie Bars

If you like Oreos and M&M’s, these are the bars for you. Is there anyone who doesn’t like Oreos and M&M’s? I hope not. Or you may be reading the wrong blog.

These bars came to be because I was preparing to move and in an effort to clean out my pantry, I started grabbing things that looked like they’d work together.

Half-eaten package of Oreos. Check. A small bag of M&M’s that appear to have most of the reds and browns picked out. Check. A stick of butter, 1 egg, 1 cup of brown sugar, and 1 cup flour. Check. I always have those items on hand.

And if you do, you can make these Oreo bars in 5 minutes without a mixer and they’re ready in a half hour. Love pans of bars for that reason. Fast, easy, no dough to chill.

Loaded M&M Oreo Cookie Bars - Stuffed to the max with M&Ms and Oreos! Easy, no-mixer recipe that's ready in 30 minutes. Always a hit at parties!

I used my easy, no-mixer, go-to blondie recipe that has served me so well over the years, and I adapted it this time by stirring in chopped Oreos and sprinkling on M&M’s. It’ll seem like there are more Oreos than batter, and that’s correct. Such a such a good problem to have.

I used Birthday Cake Oreos, which have birthday cake flavored-filling, but don’t go out of your way for them. They hardly seem different from original Oreos to me.

The Oreo bars are dense, thick, and packed with texture. The Oreos soften slightly while baking, but retain some crunch.

The crunchy shells of the M&M’s, contrasted with Oreos, and the soft, buttery, moist blondie dough is a texture lover’s dream. Shopping in my own pantry and widdling down my ingredients before moving was a packer’s dream.

And my family was pretty happy when they had a taste of my pantry clean-out endeavors. They’re tailor-made for your trashy eating enjoyment. Live a little, it’s fun!

Loaded M&M Oreo Cookie Bars - Stuffed to the max with M&Ms and Oreos! Easy, no-mixer recipe that's ready in 30 minutes. Always a hit at parties!

What’s in These Oreo Bars?

To make these Oreo and M&M’s cookie bars, you’ll need:

  • Unsalted butter
  • Egg
  • Light brown sugar
  • Vanilla extract
  • All-purpose flour
  • Oreo cookies
  • M&M’s

Loaded M&M Oreo Cookie Bars - Stuffed to the max with M&Ms and Oreos! Easy, no-mixer recipe that's ready in 30 minutes. Always a hit at parties!

How to Make Oreo Cookie Bars

Melt the butter, then whisk in the egg, brown sugar, and vanilla. Add the flour and mix until just combined. Then, fold in then crushed Oreos. 

Turn the batter into a greased 8×8-inch pan. Sprinkle with M&M’s just before baking. 

Bake these Oreo bars until a toothpick inserted in the center (if you can find a bare patch to test) comes out clean, or with a few moist crumbs, but no batter.

Loaded M&M Oreo Cookie Bars - Stuffed to the max with M&Ms and Oreos! Easy, no-mixer recipe that's ready in 30 minutes. Always a hit at parties!

Can I Use Different Flavors of Oreos?

Yes! Use whatever variety of Oreos you have on hand. Different flavors of Oreos will work here, as will Double Stuf. 

Can I Use Different Flavors of M&M’s? 

Yes again! Any kind of M&M’s can be used in these Oreo and M&M’s cookie bars. 

Loaded M&M Oreo Cookie Bars - Stuffed to the max with M&Ms and Oreos! Easy, no-mixer recipe that's ready in 30 minutes. Always a hit at parties!

Can I Use Granulated Sugar Instead of Brown Sugar?

No, you must use light brown sugar in this recipe. Granulated sugar isn’t sticky enough, which will result in a different texture. 

Can I Double This Recipe? 

Most likely, yes. You’d need to bake the Oreo bars in a 9×13-inch baking pan. 

Loaded M&M Oreo Cookie Bars - Stuffed to the max with M&Ms and Oreos! Easy, no-mixer recipe that's ready in 30 minutes. Always a hit at parties!

How to Store Oreo Cookie Bars

Store these Oreo cookie bars in an air-tight container at room temperature. They’ll last about a week. 

Loaded M&M Oreo Cookie Bars - Stuffed to the max with M&Ms and Oreos! Easy, no-mixer recipe that's ready in 30 minutes. Always a hit at parties!

Can I Freeze These Oreo Bars? 

Yes, but just note that M&Ms can sometimes lose their color and bleed a bit upon freezing. 

Loaded M&M's Oreo Bars — Stuffed to the max with M&M's and Oreos! These Oreo cookie bars are an easy, no-mixer recipe that's ready in 30 minutes. Always a hit at parties!

Tips for Making Oreo Bars

If you don’t have Oreos or M&M’s, shop in your own pantry for what you do have. 

Graham crackers, 4-day old leftover chocolate chip cookies that are past their prime, leftover fun-sized candy bars from last Easter, the remains of your last impulse buy at Trader Joe’s like chocolate-covered pretzels or that tub of mini peanut butter cups you’ve been snacking on at midnight, or the nearly empty bag of white chocolate chips that you grab a handful of every time you walk past the cupboard.

You get the point. Don’t buy anything if you don’t have to. Sure, the Oreos and M&M’s are great but so are a lot of other things. Use the recipe as an opportunity to use up your odds and ends.

Loaded M&M Oreo Cookie Bars - Stuffed to the max with M&Ms and Oreos! Easy, no-mixer recipe that's ready in 30 minutes. Always a hit at parties!

Edited to add: This recipe, and my name, appeared on the COVER of Taste of Home Magazine, September 2014. They used their in-house photographer rather than using mine. Facebook post about it here.

Loaded M&M Oreo Cookie Bars - Stuffed to the max with M&Ms and Oreos! Easy, no-mixer recipe that's ready in 30 minutes. Always a hit at parties!

Loaded M&M's Oreo Bars — Stuffed to the max with M&M's and Oreos! These Oreo cookie bars are an easy, no-mixer recipe that's ready in 30 minutes. Always a hit at parties!

Pin This Recipe

Yield: 9

Loaded M&M's Oreo Cookie Bars

Loaded M&M's Oreo Cookie Bars

Stuffed to the max with M&M's and Oreos! These Oreo bars are an easy, no-mixer recipe that's ready in 30 minutes. Always a hit at parties!

Prep Time 5 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 55 minutes

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
  • 18 Oreo Cookies, coarsely chopped*
  • about 1/2 cup M&M’s (I used plain, use your favorite flavor or other chopped candy)

Instructions

    1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
    2. In a large, microwave-safe bowl melt the butter, 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 and stir until just combined, don’t overmix.
    5. Stir in the Oreos.
    6. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
    7. Evenly sprinkle the M&M's over the top, lightly pressing them down with your finger or a spatula.
    8. Bake for about 20 to 22 minutes, or until done based on add-ins used. Top should be set and edges slightly firm. A toothpick inserted in the center (if you can find a bare patch to test) should come out clean, or with a few moist crumbs, but no batter.
    9. Allow bars to cool in pan for at least 30 minutes before slicing and serving.

Notes

  • *Note: I used Oreo Chocolate Birthday Cake Sandwich Cookies; another type of chocolate sandwich cookie may substituted, or about 2 heaping cups of coarsely chopped add-ins including leftover cookies, graham crackers, chocolate-covered pretzels, etc.
  • Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Nutrition Information:

Yield:

9

Serving Size:

1

Amount Per Serving: Calories: 394Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 49mgSodium: 112mgCarbohydrates: 56gFiber: 1gSugar: 37gProtein: 3g

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About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

  1. Love this recipe! They turn out great every time! Sometimes I don’t add the m&m candies and it is just as good!

    Rating: 5
    1. Yes that’s fine. They will just be saltier tasting. Omit the extra salt called for the recipe.

  2. You and your recipes are so wonderful. When people ask me where I get these ideas from, I always point them to your website. You are a ray of sunshine in my life! Thank you for being who you are and giving so much! 

    Rating: 5
    1. Thanks for the lovely comment and compliments! I really truly appreciate kind comments like yours (not everyone is quite as nice) and I am glad my recipes working great for you and thanks for telling other about my site as well. Thank you for your support and kindness!

  3. I’ve made these a million times now and everyone loves them!! They’re so yummy and I love that it’s one bowl, no mixer, so easy and quick and they come out perfect every time!

    Rating: 5
    1. Thanks for the 5 star review and glad they’re a big hit and come out perfectly every time!

  4. What an easy, delicious recipe. These were a hit! Everyone LOVED them. I made one batch with Reese’s Pieces instead of M&M’s and those were even more popular than the M&M’s. 

    Rating: 5
    1. I totally agree! I think that’s why this recipe ended up on the cover of a magazine – people are just drawn to M&Ms!

    1. No

      Not sure since I haven’t tried, but probably fairly similar to the time in a 8×8 pan, but keep an eye on it.

  5. Love this recipe. Latest experiment on it was with white chocolate chips and then I swirled salted caramel sauce through the batter – amazing!

    Rating: 5
  6. OMGosh, made these today with leftover Rice Krispies and crushed Cinnamon Toast Cereal. Doubled recipe to share and also added a bag of maple chips (was all I had). What a hit, husband is like don’t give all those away, lol. Thank you for a recipe you can play with and still be successful.

    Rating: 5
    1. Thanks for the 5 star review and glad this came out great for you with the modifications and you were able to use what you had on hand!

  7. I’ve baked these numerous times with success but today I could NOT get these to cook through. I baked them for 20 min longer than suggested to no avail. Today is an especially humid day. Could that be the problem? I’m baffled as I never have any trouble with these.

    1. YES for sure, 100% it is the humidity. Baking in very humid climates/days makes it much harder for things to cook through. If at all possible, don’t bake when it’s especially humid. I realize in some climates that’s not realistic but humidity is evil for baking.

      In general, I would say add more flour to the dough by about 10% if it’s very humid. Not an exact science. Or just bake longer if that’s realistic and if top is getting too done, you can always cover with foil to shield it.

  8. Unsalted butter works better than salted. I’ve made it using both ways, and the cookies don’t “cook” all the way with salted.

    Rating: 5
    1. I use aluminum rather than parchment because I can seal it into the corners of the pan better but use what you prefer.

  9. LOve love all of your recipes. They always turn out lovely. 2 questions 1. Can I use salted butter and just omit the salt? 2. How do you measure your flour? Scoop and level? Or spoon, scoop And level? Thanks

    Rating: 5
    1. Thanks for the 5 star review and glad you love my recipes!
      1. yes
      2. Scoop and level but with a light hand and first I fluff up the flour bag so the flour is more light and airy rather than packed.

  10. I made these today and mine do not look like yours! I don’t see any of the creme from the cookie, just the chocolate part. Any advice for the next time I try them? Thank you!!

    1. Possibly use bigger cookie chunks next time and don’t get too carried away with crushing them beforehand. I’m sure they taste the same and it’s more cosmetic rather than taste.

  11. These are the BEST! I first tried them two years ago when someone brought them to my holiday cookie exchange. There were so many great cookies, but my family voted these bars as the best (we ate them all within a day or so!). My kids especially love them. Thankfully all of the guests left recipes, so I was able to make these awesome bars again. This week I sent my daughter a college care package for Valentine’s Day. I included these bars (with Valentine’s M&Ms), and she loved them! Thanks for a great recipe. It’s so easy (and fun) to make, and everybody loves these bars!

    1. So glad that these are a big with your family and that you even made them for your daughter in a care package for Valentine’s Day!

    1. I have only baked in an 8-inch square. 9-inch round springform would probably be fine but I haven’t tested it.

  12. Hi!

    I have coconut palm sugar in my pantry and I heard it is a good substitute for brown sugar. Do you think it might work? And would the measurement be the same?

    1. I really can’t say since I’ve only made the recipe as written. I personally would just stick with regular brown sugar.

      1. No that would be too much batter for that sized pan. I would make the recipe as indicated and bake for less time since the bars will be thinner.