Halloween Cookie Bars with M&M's
These Halloween cookie bars are soft and gooey with a crunchy golden crust studded with ghoulish M&Ms!
Servings: 30 cookie bars
Calories: 249kcal
Ingredients
- 1 cup unsalted butter , room temperature
- 1 ½ cups light brown sugar
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 ½ cups Halloween M&M's
- Candy eyeballs , big and small (optional)
Instructions
- Preheat oven to 350°F. Grease large rimmed baking sheet with nonstick spray. (I use Baker’s Joy, but any brand can be used.)
- In a large mixing bowl, cream together the butter and sugars until light and fluffy (about 1 minute). Beat in the vanilla and eggs. Stir in the flour, baking powder, baking soda and salt. Fold in 2 cups of the M&M's.
- Using a large rubber spatula, spread dough evenly into baking sheet. The dough may be thin if using a large sheet pan, but will puff and close holes during baking. Sprinkle additional ½ cup of M&M's over top and lightly press into the dough.
- Bake for 20 to 25 minutes, until baked to desired doneness and edges are golden. Do not over bake. Let cool completely before serving.
- To serve, cut into squares with a plastic knife.
Notes
Best Tips:
- I use Baker's Joy instead of lining the pan with foil or parchment. If you do not have this, you can use any nonstick spray or line your baking pan with parchment paper instead.
- Do not use a jelly roll size pan. That size is too small, and the dough will ooze out during baking because of the short edges.
- The dough may spread thin if you are using a large sheet pan, but it will puff and close holes during baking.
- If you are using candy eyeballs, add them after baking because they will melt in the oven.
- If you like the cookie bars to turn out crispier, use more granulated sugar and less brown sugar.
- I like my cookie bars chewy and super moist, so I take them out of the oven when they are lightly golden on top. However, if you prefer them less doughy, bake longer until they are a darker golden exterior.
- Store in airtight container at room temperature for up to 5 days. Or refrigerate for 2 weeks, or freeze for months.
- Nutrition information is an estimate only.
Nutrition
Serving: 1cookie bar | Calories: 249kcal | Carbohydrates: 36g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 137mg | Potassium: 51mg | Fiber: 1g | Sugar: 25g | Vitamin A: 255IU | Vitamin C: 0.1mg | Calcium: 42mg | Iron: 1mg