M&M Cookie Bars are great for any holiday. The colorful array of M&Ms these days are perfect for Christmas, Easter, or just about any day of the year.
I used the mini red and green candy pieces for the M & M cookie bars I made yesterday… just to make sure the Christmas holiday spirit would shine through this M&M cookie bars recipe, and sure enough, I was just about ready to sing Deck the Halls!
Depending on what day you want to make these cookies, you can use pretty pastel candy pieces for baby showers or Easter; red, white, and blue ones for the 4th of July or Memorial Day picnics; or pick a favorite color and decorate this cookie bar recipe for a friend’s birthday, graduation, or retirement.
You might even want to get some pink M and Ms during breast cancer awareness month!
These make very nice gift cookies, Christmas exchange cookies, bake sale cookies, and college exam cookies too, by the way, regardless of the color.
Even the regular, traditional candy colors are enough to brighten any one’s day and make any day a special occasion.
The stores in your community generally carry special colors for all the big holidays, but did you know you can also order custom color M&Ms online too? Here are a couple of websites you can look to see what special colors or color schemes you can get:
But even though these cookies are cute and festive and fun, when it all came down to it, I was most happy with how easy it was to make these cookie bars.
One of the things that made this recipe particularly easy was using refrigerated chocolate chip cookie dough. You simply need one 18 ounce package of refrigerated chocolate chip cookie dough to make a base. If you were making plain Tollhouse Cookie Bars, you might need two packages for a 9 x 13 baking pan, but for these, one is just fine as a base for the toppings.
Can you imagine what comes next? This was so much fun!
I simply baked the cookie base for a few minutes then dropped some marshmallow creme and creamy peanut butter onto the top of the cookie base while it was still hot!
Here’s what it looked like right then.
But if you’re doing this, don’t spread those creamy scoops over the cookie base just yet!
Another minute in the oven, and the marshmallow and peanut butter are both soft enough to spread over the chocolate cookie base.
The last part came easy too with the addition of the corn cereal and candy pieces.
The addition of toasted corn cereal in this recipe seemed a little weird to me at first, but when one bite was taken, there were no more doubts. The flavor and texture of the cereal pieces with the candy in the peanut butter fluff marshmallow frosting made it a perfect adornment.
With the green and red candy pieces, the toasted corn reminded me of that yummy pretzel, nuts, and cereal mix my Aunt Glenda used to make at Christmas, making me think this was the perfect Christmas cookie recipe. However, I’m sure those crunchy bites would have a different appeal with a different color of M&Ms.
I was actually kind of thinking that cereal might remind me of little birdies at Easter. Maybe hay in the summer… oh never mind, that’s too weird! But yea….
Anyway, my M&M Christmas cookie bars were complete.. well, except for cooling and letting the toppings settle into the fluff and butter frosting before cutting.
And here is what I had when done:
I love my Christmas cookies with M&Ms, and apparently the rest of my family loves this Christmas cookie recipe too because all of these cookie bars were gone that day and the rest seemed to disappear pretty quickly thereafter!
Oh no! I just realized all my M and M cookie bars for Christmas are gone, and the holiday season has yet to begin!
Oh well, I’ll just have to make some more.
Here’s the recipe.
M&M Cookie Bars Recipe
- 1 package (18 ounce) refrigerated chocolate chip cookie dough
- 1 jar (7 ounces) marshmallow creme
- 1/2 cup creamy peanut butter
- 1 1/2 cups toasted corn cereal
- 1/2 cup miniature candy-coated chocolate pieces
- Preheat oven to 350 degrees.
- Grease or spray a 9 x 13 baking pan.
- Open dough and remove from plastic packaging, and place in baking pan.
- Press dough evenly over the entire bottom of the pan. (I needed to put a little flour on my fingertips to keep the dough from sticking to my fingers). Yes, you will have enough to cover it all!
- Bake the cookie dough base in the 350 degree oven for 12 – 13 minutes.
- Remove from oven, and immediately drop marshmallow creme and peanut butter over the hot cookie base. Just drop! Don’t try to spread it yet!
- Put the pan back into the 350 degree oven for 1 more minute, then remove and spread the peanut butter marshmallow mixture over the entire cookie base.
- Sprinkle the cereal and the chocolate candy pieces over the fluff n butter spread, and RETURN to the oven one more time.
- Bake at 350 degrees for 7 more minutes.
- Remove from oven, and cool completely on a wire rack.
- Let cool completely before cutting.
Makes 3 dozen 2 inch bars.
So long as we have M&M candy or any candy coated chocolate pieces at all for that matter, we’ll be enjoying M&M cookie bars! (Come to think of it… I’m so glad I didn’t make these cookies with Hostess Twinkies.)
I can hardly wait now to make some M&M Easter cookies! Let’s see Valentine’s Day Cookies with red M&Ms might work too. Yes, that will do.