Soft Red, White and Blue M&M Cookie Bars
Lifted out of the pan
The United States will mark the Semiquincentennial—250 years since the adoption of the Declaration of Independence—on July 4, 2026. We will have a series of ceremonies, cultural programs, and national celebrations. I love our country and so happy that I was born here. After visiting many countries and living in a foreign country I know that we are blessed in so many ways. Along the way I have met wonderful people and made lasting friends but my love is for America!
When I tried to find a recipe that would really show our American pride I saw recipes that we have already printed in our magazine. I have been writing recipes for Buffalo Creek since 2015. I've already made the flag cake. As I was reading recipes I saw one called 4th of July Swirl Pie: A Festive Treat to Impress! I decided to make it. If you come across the recipe don't make it. It is not like the picture and as I re-read the recipe I saw that it could never be like the picture. I was disappointed. Then the next day I found a recipe for Soft M&M Cookie Bars. I could use red, white and blue M&Ms. They have been made in the United States by Mars Incorporated since 1941. Mars makes the red, white and blue M&Ms for the 4th of July and I had already purchased some. I had everything I needed and on a day when we got over 6 inches of rain, I was happy to be making cookies. Pour a cold glass of milk and enjoy the Soft M&M cookies. God Bless America.
Ingredients:
* 2 and 3/4 cups all-purpose flour (spooned and leveled)
* 1 1/2 teaspoons cornstarch
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup unsalted butter, melted & cooled for just 5 minutes
* 1 cup packed light or dark brown sugar
* 1/2 cup granulated sugar
* 2 large eggs at room temperature
* 2 teaspoon pure vanilla extract
* 1 1/4 cups red, white and blue M&Ms*
* 3/4 cup semi-sweet chocolate chips*
Note: I saved out a few M&M's for the top of the cookies. I added more semi-sweet chocolate chips on top. This was for a nice decoration on top.
Instructions:
1. Preheat the oven to 350 degrees. Adjust oven rack to the center rack position. Line the bottom and sides of a 9x13-inch metal or glass baking pan with parchment paper. Leave paper with an overhang on the sides to easily lift the bars out of the pan. Set aside.
2. Whisk the flour, cornstarch, baking soda, and salt together in a large bowl. Set aside.
3. In a medium bowl, whisk the melted butter, brown sugar and granulated sugar together until no brown sugar lumps remain. Whisk in the eggs and vanilla extract. Pour this into the flour mixture and mix together with a large spoon. The dough will be very soft, slick, and thick. Fold in the M&Ms and chocolate chips.
4. Transfer dough to the prepared baking pan and press smooth into an even layer. Bake for 26-30 minutes or until lightly browned on the sides and top and a toothpick inserted in the center comes out mostly clean.Do not over-bake. If you notice the bars browning too much before 25 minutes, tent the pan with foil.
5. Allow the bars to cool in the pan set on a wire rack for at least an hour. While they are still warm I pressed a few more M&Ms and chocolate chips into the tops. Makes them look even better. Once relatively cool, lift the bars out of the pan using the overhang on the sides. Cut into squares. 24 bars are the recommended size. I made larger squares. (I was hungry!)
6. Cover leftover bars and store at room temperature for up to 1 week.
To learn more about how you can become a partner with Stroll Buffalo Creek please reach out to Teri Preas
teri.preas@n2co.com
https://linktr.ee/marketingsolutionsbyteri
teri.preas@n2co.com
https://linktr.ee/marketingsolutionsbyteri