Quick! Point me toward the nearest bake sale! There’s a batch of cute, loaf shaped M&M cookies that need a new home.
And I didn’t even have to buy a special pan. During a rainy day closet cleaning, I found what appears to be a Wilton Aluminum 9-Cavity Petite Loaf Pan hidden away in a box of soap making tools. It must be an older version, though. It doesn’t have a nonstick coating, and it developed a strange film when washed in the dishwasher.
At any rate, finding and using this pan convinced me that a new metal mini loaf pan would be a good investment. Do you have any recommendations? I’ve never liked silicone due to the smell it gives off during baking, but if you use silicone bakeware and love it, let me know. Maybe the products have improved.
So metal vs. silicone, rectangles vs. squares, whatever shape you have, this recipe is perfect for using in a mini bar pan. Because I was lazy and didn’t feel like pulling out the hand mixer, I mixed all the ingredients together with a spoon and got a dense, not-too-cakey bar. I was baking for kids and left out the nuts, but of course they’d be great. And icing might even be fun. Wrapping the bars was even more fun, because the fit perfectly in a plastic sleeve and were easily tied with ribbon.
- 4 oz unsalted butter, room temperature
- 1/2 cup plus 2 tablespoons granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 3/4 cups (8 ounces) all purpose flour (Spoon and level)
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt (omit if using salted butter)
- 2 cups dark chocolate chips
- 1/2 cup miniature M&Ms
- Preheat the oven to 350 degrees F. Generously grease a 9 count mini loaf pan or other mini bar cookie pan.
- In a large mixing bowl, stir together the softened butter and both sugars. Stir in the eggs and vanilla.
- Add the salt and baking soda and stir until well mixed, then gradually stir in the flour. Add the chocolate chips and M&Ms and stir until mixed. Using a generously rounded tablespoon (equal to a little over 2), divide the batter evenly among the loaf indentations. Spread the batter out with the back of the spoon. It doesn’t seem to matter if it goes all the way to the edges of the pan, as the dough spreads as it bakes.
- Bake the cookie bars for 15 to 18 minutes or until they appear set, edges are brown and a toothpick inserted comes out clean. Let cool in the pan for about 10 minutes, then loosen edges with a butter knife and invert.