Description
These No-Bake M&M Cookie Dough Bars are a soft, chewy, and chocolatey treat made with egg-free cookie dough and loaded with colorful M&Ms and chocolate chips. Perfect for when you need a quick and delicious dessert—no oven required!
Ingredients
Scale
For the Cookie Dough Base:
- 1/2 cup (1 stick) unsalted butter (softened)
- 3/4 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1/4 cup milk (or heavy cream)
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 3/4 cups all-purpose flour (heat-treated*)
- 1/2 cup mini chocolate chips
- 3/4 cup M&M candies
For the Chocolate Topping:
- 1 cup semisweet chocolate chips
- 1 tbsp coconut oil or butter
- 1/4 cup M&Ms (for garnish)
Instructions
Step 1: Heat-Treat the Flour (Important for food safety!)
- Preheat oven to 350°F (175°C). Spread flour on a baking sheet and bake for 5 minutes. Let cool completely before using. (Alternatively, microwave flour in 30-second intervals, stirring between each, until it reaches 165°F.)
Step 2: Make the Cookie Dough
- In a large bowl, beat together butter, brown sugar, and granulated sugar until smooth.
- Mix in milk and vanilla extract until well combined.
- Gradually add heat-treated flour and salt, stirring until a dough forms.
- Fold in mini chocolate chips and M&Ms.
Step 3: Press into a Pan
- Line an 8×8-inch baking pan with parchment paper.
- Press the cookie dough evenly into the pan.
Step 4: Add the Chocolate Topping
- In a microwave-safe bowl, melt chocolate chips and coconut oil in 30-second intervals, stirring until smooth.
- Pour over the cookie dough and spread evenly.
- Sprinkle with extra M&Ms for a fun, colorful touch.
Step 5: Chill & Slice
- Refrigerate for 1-2 hours, or until firm.
- Slice into 12-16 bars and serve!
Notes
- Storage: Keep in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.
- Peanut Butter Twist: Swap 1/4 cup of butter for peanut butter for a nutty flavor!
- Gluten-Free Option: Use gluten-free flour and heat-treat as usual.