If you thought tray bakes were just for vegetables, you’d be wrong, but in the sweetest possible way. That’s right, cookie bars are a simple tray bake – just mix, spread and bake. Perfect for parties, picnics and special treats, these cookie bars are set to be a moreish sweet hit for all!
Cookie bars… get in my belly
Just like regular cookies and biscuits, cookie bars are most definitely a food to eat in moderation. That sweet, fudgy, brownie-like texture is thanks to a whole whack of sugar after all. Alas, if you wanted to switch out the chocolate chips or M&Ms for sultanas or chopped dried fruit, you could totally do that to boost the nutrition stakes.
Personally, I’m keeping all the chocolate and making sure I brush my teeth before bed. Who’s with me?
Time to shoo the kids away from the M&Ms, let’s mix, spread and bake. Read on for the recipe below!
How to make chocolate chip and M&M cookie bars
Serves: 24 (depending on how generously you slice them up!)
- 1 cup butter, melted and warm
- 1 cup firmly packed brown sugar
- ½ cup white sugar
- 2 large eggs at room temperature
- 1 egg yolk, extra, at room temperature
- 1 teaspoon vanilla bean paste or vanilla essence
- 2 2/3 cups plain flour
- 2 tsp cornflour
- ½ tsp baking powder
- 1 tsp salt
- 1 cup chocolate chips
- 1 cup M&Ms
1. Preheat the oven to 170°C and prepare a 22 x 33cm baking pan, lining it with baking paper and set aside. In a large bowl, add the melted butter (warm, not hot!), brown sugar and white sugar. Mix together.
2. Add to the butter and sugar mixture the eggs, extra egg yolk and vanilla bean paste. Mix together with a spatula or open whisk.
3. In a separate bowl, mix together the plain flour, cornflour, baking powder and salt.
4. Add the dry mixture to the wet mixture and mix until it’s close to being combined.
5. Gently stir the M&Ms and chocolate chips into the mixture!
6. Empty the bowl of dough into the prepared baking tin and using clean hands, push the mixture out evenly across the base and into the corners. Flatten to top over with the palm of your hand.
7. Bake for 20 to 30 minutes or until the edges of the cookie bar dough are just starting to turn a golden colour. Leave the cookie slab in the tin to cool for 10 minutes and then transfer to a wire rack to cool completely.
8. Cut the cookie slab into bite-sized pieces or chunkier bars and devour. YUM! Keep in an airtight container for up to a week to keep them as fresh as possible – but we’re pretty sure they’ll be eaten within that time frame!
COOKIE BAR CUTTING TIP: You can absolutely eat these cookie bars warm (and we don’t blame you for wanting to do that, they smell SO GOOD), but they will be very soft to cut through, so may crumble and be messy. If you can wait until the slab has cooled completely, it sets for cleaner slicing, just use a large sharp knife!
What do you think, will you be giving these cookie bars a try? They’re like a big slab M&M cookie recipe! Tell us, what’s your go-to sweet plate for taking to parties or picnics? We’d love for you to share, drop a comment below to let us know.