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.

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!

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.

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!

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.

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!

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.

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!

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.

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&Ms.

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.

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!

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.

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!

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!

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 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 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.

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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)


  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&Ms 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. 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.

Only Eats

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What do you make to clean out your pantry?

250 comments on “Loaded M&M Oreo Cookie Bars”

  1. These look so good, and are some of my dad’s favorite things. His birthday is coming up…Do you think this recipe could be doubled for a 9×13 cake pan?

  2. 1 Tablespoon vanilla?????

  3. Baking these right now for a Bake Sale tomorrow! They smell heavenly!

  4. I was wondering about the absence of baking powder and or baking soda?  Mine just came out of the oven and they look fine and smell amazing.  I can’t wait to taste them!

    • There’s neither in this recipe. Glad they smell amazing!

      • I was worried that the bars wouldn’t rise without a leavening agent.  It wasn’t needed, they came out great.  My husband loved them!  Thank you.  I love your recipes, they are so unique.  I love to bake and make different recipes other than the regular ordinary cookies, quick breads, etc.

  5. wow…. it’s look heavenly delicious <3 

  6. These look great, but I have worked on them all day, and they have not turned out. ? they have taken hours to cool and still are not set, so they just fall apart and are still doughy. Don’t know what I did wrong. ?Yes the directions were followed.

    • Doughy, falling apart, taking forever to cool and not set? = Classic signs of underbaked (raw). All climates and ovens vary and in your situation, a few more minutes in the oven is likely all you would have needed for success. Now you know for next time.

  7. I made a test batch of these tonight (planning to take them to a party on Thursday) and followed the directions exactly (8×8 pan, lined with foil, sprayed with PAM. etc. ) and ended up baking them for 40 minutes and they STILL weren’t baked. We ate them with a spoon…they were delicious, but I can’t take them anywhere since I couldn’t cut them into squares. :(

    • I’m not sure why they weren’t cooked after 40 minutes. It’s one of my most popular recipes and hundreds of people have written in to say everything is fine when they make them.

      And Taste of Home Magazine featured them on their cover last year, and in order to do so, they remade them umpteen times in their test kitchen. Maybe your oven is running on the cool side? Not sure what to say…Thanks for trying the recipe.

  8. I should start by saying I have made these bars multiple times and people always go crazy for them! Thank you for a great recipe. You may already know this but I thought you would want to know an etsy seller is using your photos for her bake shop: https://www.etsy.com/listing/250983657/loaded-mm-oreo-cookies-oreo-cookies

  9. I am so glad that I was browsing for recipes including Oreos one day, and I came across your website (thanks Pinterest) I’ve made two kinds of cookie bars in the last week, and they are just fabulous. I can’t wait to try more of your recipes. Thank you!! 

  10. Could the recipe be doubled for a 13×9 pan?  

  11. Followed the directions to a T and they are completely under baked at the bottom. I put in for an extra 10 mins – bottom is still not cooked through. Even flipped them over and put the oven on broil – and they finally cooked. Anyone else have this issue? I think next time I will skip the foil and cook longer 

  12. Can the M&m oreo bars be frozen. I need to make them this week for an event in 2 weeks.
    Laura Nettles

    • Sometimes upon freezing M&Ms can lose their color and bleed a bit. It just depends. You may want to make a trial test batch and freeze just to see if the results upon thawing will work for you. Taste will be fine, it’s just cosmetic.

  13. Just made these and they look amazing!! Posted a pictured on instagram, and I was wondering if you had an instagram (mine is hardinclaire) so that I could tag you in it or hashtag you in it. These look so good!!! Thank you for posting this!!!

  14. nice flavor combination of oreo, you are great. inspired me.
    I love cake recipe, I’m from Indonesia, and I am inspired by your writing. :) thank you Averie

  15. These were great…I did use salted butter though, as well as the ¼ tsp. salt that Smitten Kitchen uses in her blondie recipe. I also used a graham cracker crust/fudge layer like in some Pillsbury bars that have been around the internet…just used this for the cookie dough topping instead of the packaged dough the recipe called for. They turned out really good. I’m sure the bars would be great without the crust/fudge layer…I was just looking for something nice and heavy for our Sunday dessert. :-)

    The Oreos in your bars look beautiful in your photos of your sliced bars…cream layer still distinguishable, etc. I’m thinking I chopped mine too much. My standby technique is to put them in a bag and give them each one whack with the back of an ice cream scoop. This was apparently too much—and my dough even darkened a bit from the crumbs. When you say “coarsely chopped”, can you give me some more info as to how much you are chopping them? Do you typically go in quarters or just in half, etc. I’m sure you don’t have a set-in-stone method, but just wondering how far off I am.


    • I put about 6 Oreos on a cutting board, and slice those 6 into about 6 to 9 pieces, each. Then repeat with another 6 or so. If you do the banging method you describe, you end up with way to much ‘Oreo dust’ which will cloudy the dough. Tastes the same but cosmetically I know what you mean. Sounds like these were a winner for you and the fudge/graham layer sounds great!

    • Thank you for responding! That is honestly more cutting than I thought you would have done—but you are right, it is the whacking that is leading to the excess crumbs and cloudy dough. Good point!

  16. Hi! I want to make these, and how can i make it so when I cut it its perfectly in squares. I am trying to make this as perfect as I can for my family coming over! Would square cookie cutters work??

  17. Definately making these for my daughters birthday on Thursday 

  18. I doubled these and baked for 27 minutes, using slight browning on top, cooked appearance, and a clean toothpick as a guide to doneness. Thank you for the recipe, I made them for a marching band party, I think they’ll be a big hit with the teens.

  19. I’m having the same problem a few others have mentioned above where I can’t get it to cook enough. I’m hopeful after it cools it will harden enough. I’ve cooked it as long as I can, the edges are burning but the center is still doughy. :(

  20. Hey! I’m making these and I wanted to know can I use white sugar instead of ‘brown?

  21. I made these over the weekend and they’re delicious! So easy to make too.

  22. 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?

  23. Can you bake in a spring form pan? 9 inch?

  24. 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!

  25. 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!!

    • 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.

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