As a godmother, I believe that my responsibilities to the lovely three-year-old Maureen Elizabeth Mowery include, among various other things, teaching her about how to be a good person, encouraging her to embrace her feisty girlness, and providing her with baked goods at every holiday. I’m fond of creating care packages for her and her family, picking out fun-colored tissue paper for padding and placing all manner of treats inside, like last month’s Rice Krispie shamrocks, last fall’s pumpkin chocolate chip bread, or some other easy-to-ship concoction that can withstand the trip through the mail from Pittsburgh to southern Maryland.
Last night, I realized that I only had a few days left to go until Easter, and I needed something to send to my main gal Mo. Such things happen when you’re two weeks away from your association’s national conference and you’re lucky to be able to put a coherent sentence together…holidays tend to sneak up on you. Anyway, because most Easter-related cookies are sugar cut-outs that aren’t all that conducive to shipping, I sought a sturdier treat idea. Fortunately I had some Easter-colored peanut M&Ms in the treat jar (a jar given to me by Mo’s grandma, my favorite aunt, Aunt Liz), and I did a quick internet search for something that could be made with those. Fortunately, I found a peanut M&M blondie recipe and adapted it just slightly to suit the other ingredients I had on hand.
Note: you could easily substitute the half-cup of dark brown sugar and half a cup of the white sugar for one cup of light brown sugar. Since I didn’t have enough light brown on hand, I did a quick substitution and they turned out just fine. The recipe below is adapted from one found at A Full Measure of Happiness.
- 2 1/2 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup dark brown sugar
- 1 cup white sugar
- 12 tablespoons butter, melted
- 2 eggs
- 1 1/2 tablespoons vanilla extract
- 1 12.6-ounce package Easter-colored Peanut M&Ms
Preheat oven to 350 degrees. Line a 9 x 13 pan completely with foil and lightly spray with baking spray.
In a large bowl, combine flour, salt, baking soda, dark brown sugar, and white sugar; mix well to combine.
Add melted butter and stir to incorporate slightly; add eggs and vanilla extract and stir well to fully combine.
Add peanut M&Ms and mix with your hands to combine well; using a spoon just wasn’t effective for me.
Press dough into the prepared pan and bake for 23-25 minutes, until a cake tester inserted in the center comes out clean.
Cool in pan for about 10 minutes, then lift out by the foil and place on a wire rack; peel foil back slightly and allow to cool completely.
Once cool, remove foil entirely and cut into bars. Store in an airtight container.