Wednesday, December 14, 2016

Rethinking Santa Cookies

It's a tradition that cookies and milk are left out for Santa with some carrots for his reindeer. But WAIT! You may want to reconsider a new treat for Santa this year he won't be able to resist-LOADED M & M OREO COOKIE HOLIDAY BARS
Cook's notes: These bars are an easy, fuss-free, one-bowl, no-mixer recipe everyone will love and it’s an easy recipe to memorize because everything is ‘one’. In the 1 bowl used, melt 1 stick of butter, stir in 1 egg, 1 cup of brown sugar, 1 tablespoon vanilla, 1 cup flour. Mint or Crispy M & M's can be substituted for regular M & M's The bars are loaded with goodies in every bite adding in crunchy Oreos, a great texture contrast to the soft, buttery bars. And one of the best parts of this recipe it's kid friendly and quite easy for them to put it together.
Recipe adapted from Averie Cooks.

Ingredients: 

  • 1/2 cup butter (1 stick), melted
  • 1 large egg
  • 1 cup light brown sugar, packed
  • 1 TB. vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1/4 tsp. salt
  • 1/2 tsp. baking soda  
  • 16 Oreo cookies, roughly chopped+ 2 Oreo cookies
  • 1/2 cup M & M 's (I used Dark Chocolate Red and Green M & M 's)+ 1/4 cup
Directions: 
  • Preheat oven to 350 degrees. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  • In a large zip loc bag put in cookies and use a rolling pin to crush Oreos into chunks.
  • To a large, microwave-safe bowl add the butter and melt.
  • Wait momentarily before adding the egg so you don't scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
  • Add the flour, salt, and stir until just combined, don't overmix.
  • Add the Oreo chunks and stir to combine.
  • Add the M & M's and stir to combine.
  • Turn the batter out into prepared pan, smoothing it lightly with a spatula and pushing it into the corners or use floured hands for this step. 
  • Crush the two Oreos and strategically place on top and extra 1/4 cup M & M's for visual appeal.
  • Bake for about 20 minutes or until top is set in center and done; don't overbake. Bars firm up as they cool. A toothpick test is a bit tricky because there aren't many bare batches, but if you hit a patch of just dough, the toothpick should come out clean, or with a few moist crumbs, but no batter. Place pan on a wire rack to cool for at least an hour before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months, if they last that long. 
















1 comment:

  1. oohhhhh these look SO GOOD! Don't forget to leave out carrots for the reindeer! :)

    ReplyDelete