Ingredients:
- 1 cup (2 sticks) Unsalted Butter, softened
- 1 cup Light Brown Sugar, packed
- ½ cup Granulated Sugar
- 2 Large Eggs, room temperature
- 1 tablespoon Vanilla Extract
- 2 ¼ cups All-Purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Fine Sea Salt
- 1 ½ cups M&M Milk Chocolate Candies (divided)
- ½ cup Semi-Sweet Chocolate Chips (Optional)
Instructions:
- Preheat your oven to 350°F / 175°C. Line a 9 x 13-inch baking pan with parchment paper, allowing the paper to overhang on the long sides to serve as handles.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Using an electric mixer, beat the softened butter, brown sugar, and granulated sugar on medium speed until the mixture is pale, light, and fluffy (3 to 4 minutes).
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl. Mix in the vanilla extract.
- Reduce the mixer speed to low. Gradually add the flour mixture until just combined. Stop the mixer as soon as no streaks of dry flour remain. Do not overmix.
- Gently fold in 1 cup of the M&Ms and the optional chocolate chips using a rubber spatula.
- If time allows, cover the dough and chill for 15 minutes to firm the fat, resulting in a thicker bar.
- Transfer the dough to the prepared baking pan. Using lightly floured hands or the back of a spatula, press the dough evenly into the bottom of the pan.
- Scatter the remaining ½ cup of M&Ms evenly over the top of the dough, pressing them lightly into the surface for aesthetic appeal.
- Bake for 28 to 30 minutes. The edges should look set and golden brown, but the very centre should still look slightly soft and matte.
- Remove the pan from the oven and place it on a wire rack. Let the bars cool completely (at least 90 minutes, ideally 2 hours) before lifting them out using the parchment paper handles.
- Once fully cooled, transfer to a cutting board and slice into 15 bars.