Confetti Bars

 

I love hand held, two bite desserts. 

When I was deciding on what to make as one of the desserts for the baby shower we recently helped host, I knew I wanted something that would be grab and go.  I also knew that one of the shower honorees, Jeremy, loved cookie cake.  I was actually able to mesh the two things and made these delicious M&M cookie bars.

I found the recipe on Pinterest (of course) but made a bit of a change by adding about 2 teaspoons of corn starch.  I think it helps keep the dough chewy and seems to be the secret ingredient when it comes to making delicious cookie cakes.

The results were fabulous and the cookie bars were gone in no time.  They keep for a couple of days but are best eaten when they are slightly cooled with a glass of cold milk.  Mmmmmm.

Enjoy!

 

Thick and Chewy M&M Cookie Bars
adapted from fantasticfamilyfavorites.blogspot.com

Print this recipe!

2 1/8 cups flour
1/2 tsp salt
1/2 tsp baking soda
2 tsp. corn starch
12 T butter (1 1/2 sticks), melted and cooled slightly
1 cup brown sugar
1/2 cup white sugar
1 large egg
1 large egg yolk
2 tsp. vanilla extract
1 12oz bag M&M's, divided

1. Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position. Line a 9X13-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch so you can grab those edges and pull the bars from the pan after they have baked. Spray the foil-lined pan with nonstick cooking spray.

2. Mix the flour, salt, corn starch and baking soda together in medium bowl; set aside. Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not over mix. Fold in 1 cup of M&M's and turn the batter into the prepared pan, smoothing the top with the spatula. Sprinkle remaining M&M's on top and press in slightly.

3. Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 24-28 minutes. Cool on a wire rack to room temperature. Remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board. Cut into squares and serve.