Our kitchen remodel begins in 15 days. This weekend, in an effort to clear out our cabinets, I baked zucchini bread, chocolate chip pumpkin bread, brownies, and these oatmeal bars with miniature M&Ms.
Fun fact about this recipe: it was originally written for cookies, as a “make it mine” recipe from the Better Homes & Gardens Baking book. Wanting to save a bit of time, I decided to bake my adapted recipe, which uses peanut butter as part of the fat content and miniature M&Ms as the stir-in ingredient, as bars. Some cookies convert easily, but if you’re not experienced with this, check out this very useful post from King Arthur Baking for tips on how to figure out the right size pan and baking time.
- 8 tablespoons butter, softened
- 1/2 cup peanut butter
- 1 1/2 cups packed light brown sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 3 cups old-fashioned oats
- 1 1/2 cups M&Ms miniature baking pieces
Preheat oven to 350 degrees. Line a 9 x 13 baking pan with foil and spray lightly with baking spray. Note: next time, I might not spray the foil and see what happens; the bottom of the bars were softer than I expected and I suspect the baking spray is the reason why.
In a mixer fitted with the paddle attachment, beat butter and peanut butter until smooth. Add brown sugar, baking soda, cinnamon, and salt and beat until fluffy. Add eggs and vanilla and beat, then beat in flour and oats. Stir in miniature M&Ms.
Press dough into prepared baking pan and bake for 25-28 minutes, until top is light golden brown and a cake tester inserted in the center comes out clean. Remove from oven and cool in the pan for about 30 minutes, then lift the foil out and cool completely on a wire rack. Cut into bars; store in an airtight container at room temperature. Makes 24.