I'm trying to avoid making cookies and cakes and other desserts that involve nuts because we are not allowed to bring nuts to work (don't want to cause a kid to go into anaphylactic shock!) but I want to be able to take baked goods in my lunch. As I learned from Becca, M&Ms do have traces of peanut in their candy-coated shells, but it's not bad enough to warrant a ban.
Therefore, I made these delicious M&M Cookie Bars. They were absolutely delicious. And for once, I was able to cut beautifully clean squares. I love it. These are good warm or at room temperature. We would definitely make these again.
In the pan:
On my plate:
M&M Cookie Bars
From Joe's Blog
2 3/4 cups all-purpose flour, sifted
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter, melted
2 1/4 cups brown sugar
3 large eggs
1 teaspoon vanilla extract
2 cups M&M's
Preheat the oven to 350. Lightly spray a 10 X 15" jelly roll pan with non-stick spray.
In a large bowl, combine the flour, baking powder, and salt.
In another large bowl, combine the melted butter and brown sugar, stirring until evenly distributed. Allow to cool slightly. Add the eggs, one at a time, beating very well after each one. Mix in vanilla extract. Stir in the flour mixture and when combined add in the M&M's. Spread the batter into the prepared pan.
Bake for 24-26 minutes, until they are shiny and golden brown on top. Try not to overbake these or they will be dry. A cake tester will most likely not come out clean. Remove from the oven and cool completely before cutting.
Yield: we got about 2 dozen squares