Red White and Blue M&M Cookie Bars

Two slices of M&M cookie bars, one with a bite removed, on a flag plate.

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Red White and Blue M&M Cookie Bars

These scrumptious cookie bars are a great choice for 4th of July. Memorial Day and patriotic gatherings. Easy to bake, with a delicious blend of chocolate and sprinkles, with a perfect balance of a crisp exterior with a soft, chewy interior.

Prep Time10

Cook Time30

Total Time40

Course: Dessert, Holiday Treats

Cuisine: American

Servings:

Calories: 344kcal

Author: Lori

Equipment

9x13 baking pan
Parchment paper optional, for easier removal
Mixing bowls
Hand mixer
Wire rack
Piping bags optional, for decorating

Ingredients

1 cup unsalted butter, softened at room temperature (2 sticks)
1 cup brown sugar
¾ cup granulated sugar
2 large eggs room temperature
2 teaspoons pure vanilla extract
1 teaspoon salt
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup red, white, and blue M&M’s
⅓ cup red, white, and blue sprinkles
½ cup Ghirardelli vanilla melting wafers

Instructions

Heat the oven to 350 degrees F. Prepare a 9x13 baking pan by lining it with parchment paper or spraying with nonstick spray. Set aside.
Whisk the flour, baking powder, and baking soda together in a medium bowl and set it aside.
Place the softened butter and sugars in a large bowl. Cream together with an electric hand mixer on medium-high speed.
Add the eggs, vanilla, and salt and blend on medium speed, just until incorporated.
Slowly incorporate the flour mixture, mixing after each addition, until the batter reaches a dense cookie-dough consistency. Use a silicone spatula to scrape down the sides of the bowl and ensure the dry ingredients are mixed in.
Gently fold in the M&M’s and sprinkles until evenly distributed.
Spread the dough evenly into your lined baking dish.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out mostly clean. Minor gooeyness is ok, but you don’t want chunks of cookie dough being pulled out.
After baking, place the pan on a cooling rack and let the bars cool for about an hour before decorating.
For the topping, melt the vanilla wafers in a microwave-safe piping bag using the microwave's low power or defrost setting. Make sure to knead the bag every 30 seconds for even melting.
Cut a small tip off the piping bag and drizzle the melted chocolate wafers over the cooled cookie bars. Add more sprinkles on top if you like.
Slice into individual bars before serving.

Notes

Other M&M flavors can be used in this recipe, like peanut butter, milk chocolate, and dark chocolate.
Additional add-ins like nuts or chocolate chips can be added, just reduce the quantity M&M’s.
Use red or blue candy melts in place of the white ones.
The bars will be soft when they come out of the oven. For easier removal and slicing, allow the bars to cool for 1 hour at room temperature.
Store cooled bars in an airtight container at room temperature for up to 3 days.
Make ahead: the dough can be prepared ahead and stored covered in the refrigerator for up to 2 days. You may need to bake a few minutes longer.
To freeze: slice cooled bars and stack them in a freezer-safe airtight container or bag with parchment paper layered between each slice. They'll keep for up to 3 months.

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