Valentine's Cookie Bars with Chocolate and M&Ms Recipe

Overhead of sliced chocolate M&M valentine's cookie bars.

5 from 5 votes

Valentine's Cookie Bars with Chocolate and M&Ms Recipe

Make the most of the month of love with a pan of Valentine's Cookie Bars with Chocolate and M&Ms—rich, chewy, and filled with festive sprinkles and melty chocolate for a simple homemade treat.

Prep Time10

Cook Time30

Total Time40

Course: Brownies & Bars

Cuisine: American

Diet: Vegetarian

Servings: bars

Calories: 361kcal

Author: Andrea

Ingredients

14 tbsp. 1 3/4 sticks butter room temperature
3/4 c. granulated sugar
3/4 c. brown sugar packed
2 tsp. vanilla extract
1 large eggs + 2 yolks
2 c. + 2 tbsp. all-purpose flour
1 tsp. baking soda
1 tsp. kosher sea salt
2/3 c. M&Ms
2/3 c. semisweet chocolate chopped
2-3 tbsp. pink, red or white sprinkles (jimmies)

Instructions

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9x13-inch pan with parchment paper or foil; set aside.
In a small microwave-safe bowl, melt ¾ cup of the butter (or in a small saucepan over the stovetop*).
In the bowl of a stand mixer, beat the remaining butter and sugars together until light, about 2 minutes. Add the vanilla, then the egg and egg yolks one at a time, mixing until just combined.
In a small mixing bowl, whisk together the flour, baking soda, and salt. With the mixer on low speed, gradually add the dry ingredients, mixing until no flour pockets remain. Remove the bowl from the stand and fold in the M&Ms, chocolate chunks, and sprinkles.
Spread the cookie dough into the prepared baking pan, creating an even layer. Place in the oven and bake for 25–30 minutes or until the blondies are medium golden brown in color. Remove from the oven and allow to cool in the pan for 30 minutes before cutting and serving.

Notes

To STORE, let the Valentine bars cool completely, then cover tightly with foil or transfer to an airtight container. They’ll stay fresh at room temperature for up to 4 days, or in the refrigerator if you prefer a firmer texture. For longer storage, FREEZE them in a single layer, then transfer to a zip-top bag for up to 2 months.

Let them thaw at room temperature, or microwave individual bars for 10–15 seconds to REHEAT and bring back the soft, gooey texture.

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