Chewy Butterscotch Peanut Butter Cookie Bars Recipe for Easter day 2024

Chewy Butterscotch Peanut Butter Cookie Bars Recipe for Easter day 2024 :-These exceptionally soft and chewy M&M cookie bars are incredibly simple to prepare; you don’t need a mixer, you don’t need to refrigerate the dough, and you don’t need to roll out the dough individually. In order to create a range of textures, you can use a combination of standard and small M&Ms as well as chocolate chips. Additionally, you can alter the colors to make them more festive for a holiday.

Chewy Butterscotch Peanut Butter Cookie Bars Recipe for Easter day 2024

Why You’ll Love These M&M Cookie Bars :

• These are similar to a larger batch of chocolate chip cookie bars, but they are topped with rainbow M&M candies.
• Produces a huge pan that can accommodate a large number of people.
• This is an excellent dish that young bakers can assist with.
• No mixer, no chilling of the dough, and no rolling of the dough balls—no hassle!
• In the middle, it is soft, yet around the edges, something crunchy.
• As simple as a box mix, but with a much more satisfying flavor.
• Consider using chocolate chips or white chocolate chips to add a variety of textures.
• Pick out a holiday or theme that corresponds with the color of your M&Ms.

Ingredients :

• 2 and 3/4 cups (343g) all-purpose flour (spooned and leveled)
• 1 and 1/2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (16 Tbsp; 226g) unsalted butter, melted & cooled for just 5 minutes*
• 1 cup (200g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 and 1/4 cups (about 260g) mini or regular-size M&Ms
• 3/4 cup (135) semi-sweet chocolate chips

Instructions :

• Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Adjust the rack in the oven so that it is in the center position. With a metal or glass baking pan measuring 9 inches by 13 inches, line the bottom and sides with parchment paper.
• Make sure to leave an overhang on the sides of the pan so that the bars can be easily removed from the pan. Put aside for later.
• A large bowl should be used to combine the flour, cornstarch, baking soda, and salt by whisking them together. Put aside for later.
• In a bowl of medium size, combine the melted butter, brown sugar, and granulated sugar by whisking them together until there are no lumps of brown sugar left. Mix in the eggs and vanilla essence using a whisk. Proceed to pour this into the flour mixture, and then use a large spoon or a silicone spatula to combine the ingredients.

• The dough is going to be extremely pliable, slippery, and dense. Take the M&Ms and chocolate chips and fold them in. It is possible that the M&Ms and chips will not adhere to the dough due to the melted butter; however, you should make every effort to incorporate them.
• After the baking pan has been prepped, transfer the dough to it and press or level it out into a uniform layer. Bake for twenty-six to thirty minutes, or until the edges and top are gently browned and a toothpick inserted in the center comes out largely clean with a few moist crumbs (not wet crumbs).
• Make sure not to overbake the food. In the event that you observe the bars browning excessively before the 25-minute mark, cover the skillet with aluminum foil. In the oven, bars will rise, but as they cool, they will settle down.

• The bars should be allowed to cool for at least an hour in the pan that has been placed on a wire rack. For the sake of appearance, I like to press a few additional M&Ms and chocolate chips into the tops of the cookies while they are still warm. This step is completely optional. After they have cooled down to a reasonable degree, remove the bars from the pan by using the overhang on the edges, and then cut them into squares.
• For up to a week, you can store any leftover bars at room temperature with a cover on them.

Notes :

• Make Ahead, Freeze Instructions: Refrigerate or freeze cookie dough for 3 days or 3 months. Wait until room temperature and proceed with step 4. Cooled cookie bars freeze well for 3 months. Before serving, thaw bars overnight in the fridge and bring to room temperature.
• Affiliate-linked Special Tools: Use a 9×13-inch glass or metal baking pan, parchment paper, glass mixing bowls, whisk, silicone spatula, and a cooling rack. Without cornstarch, you may skip it. Cookie bars will remain soft.
• Butter: To avoid crumbly dough and cakey cookie bars, don’t let melted butter cool too long. It should be warm but not hot enough to boil eggs.
  You can use standard, mini, or mixed M&Ms. I also crumble some to sprinkle on top before baking. Totally optional!
• Do I need chocolate chips? You can skip chocolate chips. Make 1 1/2 cups (300g) M&Ms if you skip them. Chocolate chips can be replaced with white chocolate, butterscotch, or peanut butter chips.
• This chocolate chip cookie bar recipe can be adjusted down for a 9-inch square pan. Add 1 cup (200g) M&Ms and 1/2 cup (90g) chocolate chips.