Who doesn’t love a blonde brownie filled with mini chocolate chips and M&M mini candy pieces? So rich and chewy and packed with all those little pieces – it just brings out the kid in all of us. These delicious blondies come together in no time and bake in under 30 minutes. That’s my kind of easy cookie recipe.
HERE’S HOW TO MAKE THEM
Line a 9X13 baking pan with parchment paper – enough to hang over the sides. Lightly grease the parchment paper and set it aside. Parchment paper will make it easier to remove the blondies once cooled, but if you’re out of parchment paper, don’t worry, just grease the baking pan. Preheat oven to 350°F.
In a mixing bowl, whisk together all-purpose flour and kosher salt. Set aside.
In a stand alone mixer fitted with a paddle attachment, cream Crisco (or butter), light brown sugar, granulated sugar, two extra large eggs and vanilla extract until light and fluffy. Gradually add the dry ingredients until dough starts to come together.
Helpful Tip: Whenever I buy a bag of mini M&M candy I sort them by colors and store them in clear containers. That way, they are ready to go whenever I want to bake.
Scrape down the sides, add the mini Toll House chocolate bits and M&M mini candy pieces and mix just until combined. Don’t over mix. Dump the dough into the prepared baking pan and spread evenly. Garnish with extra M&M pieces. Bake for 25 minutes until the edges are golden and the center is a little wobby. Remove from oven and allow to cool before cutting up into bars.
To get clean bars, you’ll need to trim all the edges. I like to save those for the chef and eat them with ice cream, but it’s totally optional. After trimming the edges, I’m left with a 6X10 square. I cut each bar into 2X2 squares, for a total of 15 bars. They fit perfectly in a cupcake paper liner. If you don’t trim, you could get 20 bars. Use a clean serrated knife to cut the blondies. Clean knife between cuts so the edges stay clean.
As you can see below, they are packed with chips and candy! So easy, so festive and so indulgent! I hope you enjoy these as much as we do.
M&M Christmas Blondie Bars
An easy holiday M&M bar cookie that soft and chewy and packed with chocolate chips and M&M candy pieces.
- 2 cups all-purpose flour, spooned and leveled
- ¾ teaspoon kosher salt
- 1 cup Crisco or unsalted butter, room temperature
- 1 ½ cup light brown sugar, packed
- ½ cup granulated sugar
- 2 extra large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 10-ounce bag Nestle Toll House mini chocolate chips
- 1 ¼ cups M&M mini candy pieces, plus extra for topping
Preheat oven to 350°F and line a 9X13 baking pan with parchment paper. Grease parchment paper and exposed pan sides. Allow the parchment paper to over hang on the sides. Set aside.
In a mixing bowl, whisk together all-purpose flour and salt. Set aside.
In a stand alone mixer, cream the Crisco (or unsalted butter), light brown sugar, granulated sugar, extra large eggs and vanilla extract until light and fluffy. About 3-5 minutes.
Add dry ingredients and mix just until blended. Scrape down the sides and add the mini chocolate chips and M&M candy bits. Mix just until blended. Don't over mix.
Dump the dough into the prepared baking pan and spread the mixture evenly to the edges.
Bake at 350°F for about 25 minutes until the edges are golden and the center is a little wobbly. Remove from the oven and allow to cool in the baking pan for 10 minutes.
Remove from pan and trim the edges. Cut the blondies into 2X2 squares. Yields 15 bars plus trimmed edges for the chef. If you don't trim the edges, recipe yields about 20 bars. Enjoy!