M&M Chocolate Fudge Bars are a thick cookie bar recipe loaded with mini M&M’s. An easy to make dessert that’s perfect to enjoy any day of the week.
Oh how we love chocolate in this house. I don’t think a day goes by that we don’t enjoy it in one way or another. Add to that the fun of M&M’s & you have yourself a winning recipe. This time I decided to make a cookie bar recipe that was thick & chewy, loaded with chocolate & of course topped with adorable mini M&M’s that make my hearty go pitter patter. These M&M Chocolate Fudge Bars are delicious!
Now, we don’t need an excuse to make goodies in this house. We just like to have a little nibble of something sweet after a savory meal. It balances the palate as far as we are concerned & so dessert of some sort is a must. But I like to keep it simple, so recipes like these cookie bars are a favorite.
M&M Chocolate Cookie Bars
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Now, I used my stand mixer for this recipe. You can use a hand-held mixer to as well. Add the eggs, sugar & vanilla to the mixer bowl & mix until well blended. Then add in your melted butter & shortening, beating until combined.
You can mix the flour, cocoa powder & salt in a small bowl & then transfer to your wet mixture. Transfer into a prepared dish & spread out evenly. Sprinkle the mini M&M’s on top & bake for 25-30 minutes.
Here are some commonly asked questions…
Do I have to use a mixer or can I mix this by hand?
I would highly recommend a stand mixer or hand-held mixer for this. The dough is quite stiff & it would be a workout to try to get it completely mixed with just a spatula.
M&M Chocolate Bars
What is the best way to spread this out in the pan?
I like to drop small portions of the dough all around the prepared pan & then use wet hands to press it into place. This helps make sure it’s even throughout the whole pan & the wet hands help keep the dough from sticking. Trust me, you want to keep the dough from sticking to your hands.
What pan do you recommend?
I really like using this 9×13 pan with this recipe because it gives the perfect thickness. When you start adding the dough to the dish it will look like you won’t have enough, but keep pressing & spreading it out. It will cover & bake perfectly.
M&M Chocolate Fudge Bars
For this recipe you will need…
- eggs
- granulated sugar
- vanilla extract
- melted butter
- shortening
- all-purpose flour
- cocoa powder
- sea salt
- mini M&M’s
Don’t you just want to eat the whole batch??
Scroll to the bottom for the Printable Recipe
Easy Cookie Bars
Looking for more yummy bar recipes?
M&M Chocolate Fudge Bars
Ingredients
- 3 eggs
- 2 cups granulated sugar
- 2 tsp vanilla extract
- 1/2 cup butter melted
- 1/4 cup shortening melted
- 1-1/2 cups all-purpose flour
- 2/3 cup cocoa powder
- 1/2 tsp fine sea salt
- 1 cup mini M&M’s
Instructions
- Line a 9x13 baking pan with parchment paper & set aside/
- Preheat oven to 350 degrees.
- Add the eggs, sugar & vanilla to a large mixing bowl & mix until well blended.
- Then add your melted butter & shortening, beating until combined.
- Combine flour, cocoa powder & salt in a small bowl & then transfer to your wet mixture. Beat well.
- Transfer into the prepared dish & spread out evenly.
- Sprinkle the mini M&M’s on top & bake for 25-30 minutes.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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Tamar A Strauss-Benjamin says
Oh man! Now I want a gooey brownie for breakfast!
Miz Helen says
I would sure enjoy one of these Fudge Bars right now! Thanks so much for sharing with us at Full Plate Thursday and sure hope you have a great week!
Miz Helen
sarah says
wont the m and ms burn when u bake it?
Gina Kleinworth says
No – they don’t burn. They soften and melt a little – which is what you want.
sarah says
what is shortening? what’s a good substitute?
Gina Kleinworth says
Shortening, by definition, is any fat that is solid at room temperature and used in baking. This actually includes a few things that you may have thought were definitely not shortening before–like lard, and margarine, and hydrogenated vegetable oils, for instance. Shortening helps give baked goods a delicate, crumbly texture. Most commonly also called Crisco but there are other mass-produced brands you can find in your grocery stores. Shortening contains 100% fat, meaning there is no water in it, unlike butter, which in the United States must contain at least 80% fat and can contain up to 16% water. In baking, no steam will be produced with shortening, but it will be with butter, which creates a slightly different effect. Because this recipe calls for both – it is there strictly for the purpose of getting the right texture, rise and crumble in the bars. You can substitute with margarine for the closest consistency.
Charlene says
I am interested in making the m&m chocolate fudge bars I was wondering if you could tell me what the UK version of shortening would be or an alternative
Gina Kleinworth says
Hi there – after a simple Google search I was able to find out that the UK equivalent is Trex; essentially the same stuff but without any hydrogenated components.