Mardi Gras M & M Cookie Bars

 

Both Mardi Gras and masquerades often call for elaborate masks and finery, but the Mardi Gras party has a more specific focus; Mardi Gras conjures up images of jesters, beads, Bourbon Street, New Orleans, green and gold and purple, and noisy, loud festivities.

Cook's Notes: Once in a while we all deserve a Mardi Gras Splurge before the Lenten season begins. I have been hoarding these packages of M&M's just for this occasion. The M&M's were the perfect color for baking these bars. But note there are possibilities for using other colored M&M's for holidays such as Valentine's and St. Patrick's Day. The bar ingredients are reminiscent of the Monster Cookie recipe. 

Mardi Gras M & M Cookie Bars 

Ingredients

• 2 cups all-purpose flour, spooned and leveled
• 2 cups old-fashioned oats
• 1 teaspoon baking soda
• 3/4 teaspoon sea salt
• 1 cup unsalted butter, at room temperature
• 1 cup creamy peanut butter
• 1-1/4 cups packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 cup semi-sweet chocolate chips
• 1-1/2 cups M&M’s, divided
• Optional flaky sea salt for sprinkling on bars

Directions:

• Preheat oven to 350 degrees and grease a 9×13-inch pan generously with nonstick cooking spray.
• In a large bowl, whisk together the flour, oats, baking soda, and salt. Set aside.
• In the bowl of a stand mixer, cream the butter, peanut butter, and sugars together until smooth, about 2 minutes, scraping down the side of the bowl with a spatula, if necessary. Add in the eggs and vanilla and mix until combined.
• Add the dry ingredients and mix until just combined, don’t over mix.
• Stir in the chocolate chips and 1 cup of M&M’s.
• Use a spatula to spread the mixture into the prepared pan. Top with the remaining ½ cup of M&M’s. The dough is sticky, flour hands to press down evenly in the pan using a sheet of floured wax paper. 
• Bake for 25 minutes or until bars are lightly golden brown and set. Don't over bake. You don't want the bars to be dry. Remove the pan from the oven and sprinkle with flaky sea salt if desired. Let the bars cool in the pan before cutting.

 
Extra Notes:

• The dough can be made ahead up to 48 hours, and keep refrigerated. Bring dough to room temperature before using. 
• Store baked bars in an airtight container on the counter for 4 days-though I doubt will last that long!
• These bars can be frozen.

One more Mardi Gras Splurge