Loaded M&M Oreo Cookie Bars
If you like Oreos and M&Ms, these are the bars for you.
Is there anyone who doesn’t like Oreos and M&Ms? 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&Ms 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 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.
If you don’t have Oreos or M&Ms, 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 Funsize 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&Ms are great but so are a lot of other things. Use the recipe as an opportunity to use up your odds and ends.
I’m a big believer in uncluttering my pantry by making odds-and-ends bars every chance I get. I’m also a big believer in bars that are packed to the max with Oreos.
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 bars are dense, thick, and packed with texture. The Oreos soften slightly while baking, but retain some crunch.
The crunchy shells of the M&Ms, 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 cleanout endeavors.
They’re tailor-made for your trashy eating enjoyment. Live a little, it’s fun!
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
These dense bars are a texture lover’s dream. There’s an abundance of crunchy chopped Oreos and M&M’s, contrasted with soft, buttery, moist dough. The bars come together in 1 bowl, without a mixer, in 5 minutes, and are ready in under a half hour – great when you need a dessert in a hurry. The recipe is ripe for substitutions, and use it as an opportunity to clean out your pantry and use up your half-eaten bags and odds-and-ends. See blog post for ideas. Pantry cleanout never tasted so good.
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 (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.)
about 1/2 cup M&M’s (I used plain, use your favorite flavor or other chopped candy)
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
- Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
- Add the flour and stir until just combined, don’t overmix.
- Stir in the Oreos.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula.
- Evenly sprinkle the M&Ms over the top, lightly pressing them down with your finger or a spatula.
- 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. Allow bars to cool in pan for at least 30 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.
Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
Triple Peanut Butter Monster Cookie Bars – Peanut butter is use 3 different ways. Great for pantry odds-and-ends cleanout
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Frozen Chocolate Pudding and Wafer Cake (No-Bake, 3 ingredients)
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Thanks for the Crock-Pot Hook Up Connectable Entertaining System Giveaway ($140 value) entries!
What do you make to clean out your pantry?