These M&M cookie bars are a crowd-pleasing dessert, without scooping dough. They’re deliciously crisp on the edges and have a soft and chewy center. I make these M&M cookie bars when I want a dessert that’s easy to bake and even easier to love. In This Article Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadM&M Cookie Bars RecipeFrequently Asked QuestionsMore to Bake and Eat View more This post may contain affiliate links, at no additional cost to you. Amy’s Notes I make these M&M Cookie Bars whenever I want a fun, easy dessert that’s guaranteed to make everyone happy. Here’s what makes them special: Chewy and Soft Texture: These bars bake up perfectly chewy in the center with just the right crisp edges. They remind me of the texture I love in these M&M Chocolate Chip Cookies, only even easier to slice and share. No-Fuss Baking: No scooping, no rolling, no chilling. You just press the dough into the pan and bake. Colorful and Customizable: You can switch up the M&M colors for any holiday or celebration – red and green for Christmas, pastels for Easter, or bright rainbow for birthdays. Buttery, Sweet Flavor: The melted butter and brown sugar give these bars that deep, rich cookie flavor that’s hard to beat, just like these M&M Cookies. Perfect for Sharing: These bars slice cleanly and travel well, making them ideal for bake sales, parties, or neighbor gifts. Key Recipe Ingredients All-Purpose Flour – Provides structure and helps the bars hold their shape while staying soft and chewy. Salted Butter – Adds rich flavor and moisture. If using unsalted butter, add an extra pinch of salt. Light Brown Sugar – Brings a deep caramel sweetness and helps create that chewy texture. Granulated Sugar – Adds crispness around the edges and balances the brown sugar’s richness. Egg – Binds the ingredients together and provides structure. Pure Vanilla Extract – Rounds out the flavor with a warm, sweet note. M&M Candies – Give color, crunch, and chocolatey pops in every bite. Use seasonal colors to match any occasion. Substitutions And Variations Here are some of our favorite substitutions and variations: Chocolate Mix-Ins: I like to swap out half the M&M’s for chocolate chips or chunks when I want extra gooey bites. You can also use peanut butter chips or white chocolate for a fun change. Add Nuts: Try adding a handful of chopped pecans or walnuts for a little crunch and nuttiness. They pair perfectly with the buttery dough. Step-By-Step Recipe Instructions Whisk together flour, salt, and baking soda in a medium bowl and set aside. In a separate bowl, stir melted butter with brown and white sugars. Mix in the egg, yolk, and vanilla until smooth. Fold dry mixture into wet just until combined. Stir in 1 cup M&Ms, reserving the rest for topping. Press dough into a greased and lined 9×13 pan. Top with remaining M&Ms and bake at 325°F for 25–28 minutes. Let cool before slicing. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Prep the Dough Early: You can mix the dough up to two days in advance. Cover it tightly and keep it in the fridge until you’re ready to bake. Let it sit at room temperature for about 20 minutes before pressing it into the pan. Make Entirely Ahead: These bars stay soft and chewy for several days. Bake them a day or two ahead, let them cool completely, and store them in an airtight container at room temperature. They’ll taste just as fresh when you serve them. These M&M cookie bars are everything I love about cookies without all the scooping and waiting on batches. Print M&M Cookie Bars These Chewy M&M Cookie Bars are the chewiest, happiest cookie bars you'll ever sink your teeth into! They'll stay chewy for days and freeze well. Course DessertCuisine AmericanDiet VegetarianMethod baking Prep Time 15 minutes minutesCook Time 25 minutes minutes Servings 20 Calories 257kcal Author Amy Dong Ingredients2 ¼ cups all purpose flour½ teaspoon table salt½ teaspoon baking soda12 tablespoons salted butter melted and cooled to lukewarm1 cup light brown sugar packed½ cup granulated sugar1 large egg room temp1 large egg yolk room temp1 teaspoon pure vanilla extract1 ½ cups M&M candies colors of your choice InstructionsPreheat oven to 325F with rack on lower middle position. Line a 9×13 baking pan with foil, with enough overhang on either side to make a sling (for ease of removal after baking.) Grease foil and set aside.In a bowl, whisk together the flour, salt, and baking soda.In another bowl, stir together the melted butter and both sugars. Stir in the egg and extra egg yolk. Stir in vanilla extract.Using a rubber spatula, fold together the dry mixture into the wet mixture, just until incorporated. Do no overmix. Fold in 1 cup of the M&M’s. Reserve the rest for pressing on top.Using slightly wet fingers, press dough into an even layer in the greased and foiled pan, making sure to get an even thickness throughout. Press remaining M&M’s on top of dough.Bake 25-28 minutes or just until it’s puffy and golden brown. It may seem a bit underbaked, but go ahead and take it out. It will set nicely upon cooling.Let cool completely at room temp before removing with the foil sling. Remove entire dessert with the foil sling and place on a cutting board. Cut into squares. Leftovers will keep for days at room temp in an airtight container. Notes Cool the melted butter before mixing. If it’s too hot, it can scramble the eggs or make the dough greasy. Use room temperature eggs. They blend more smoothly into the batter and help create a uniform texture. Don’t overmix the dough. Stir just until the flour disappears to keep the bars soft and chewy. Press the dough evenly into the pan. This ensures the bars bake uniformly without thin, crispy edges. Reserve some M&M’s for the top. Pressing them in before baking gives the bars a bright, bakery-style look. Watch the bake time closely. Pull them out when the edges are golden and the center looks slightly underdone – they’ll firm up as they cool. Let the bars cool completely before cutting. This helps them set and makes cleaner slices. This recipe is part of our Dessert Bar Recipes Collection.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 257kcal | Carbohydrates: 37.7g | Protein: 2.7g | Fat: 10.8g | Saturated Fat: 6.5g | Cholesterol: 39mg | Sodium: 107.4mg | Fiber: 0.8g | Sugar: 25.7g Frequently Asked Questions Why do my bars look underbaked when I take them out? That’s actually how they should look. The bars will continue to set as they cool, giving you that soft, chewy texture. Taking them out too late can make them dry instead of tender. Do I need to chill the dough before baking? No chilling is needed for this recipe. The melted butter helps the dough come together quickly, and it bakes perfectly chewy without any extra waiting time. Can I make these in a smaller pan? You can bake them in an 8×8-inch pan for thicker bars, but you’ll need to increase the baking time slightly. Keep an eye on the color and pull them out when the top is golden and the edges are set. How long do they keep? Store the bars in an airtight container at room temperature for up to 3–4 days. You can also freeze them for up to a month. Thaw at room temperature or warm briefly in the microwave before serving. More to Bake and Eat Double Chocolate M&M Cookies – These Double Chocolate M&M Cookies are chewy, soft, and they stay that way for a long time! A sure hit at any gathering. Monster Cookies – These Monster Cookies are soft, chewy, and gloriously thick. They’re packed with oats, peanut butter, chocolate chips, and M&Ms. Carmelita Bars – These Carmelita Bars are out of this world. They’re loaded with oats, gooey with caramel, and irresistible with chocolate. Triple Chocolate Chip Cookies – These Triple Chocolate Chip Cookies are a union between chewy brownies and chocolatey cookies.

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Friday's Final Word

This has to be the least deserving front-page Washington Post article of 2025. It's so remarkably insignificant. The "big" story on Tuesday from Salisbury, Maryland was headlined "Removal of Pride crosswalks in Md. city sparks a backlash." But the headline inside on A-6 is pure LGBT paranoia: "Rainbow removal undermines LGBT safety, advocates say."  Reporter Joe Heim is all about relaying the LGBT viewpoint, and none other. The villain of this piece is Mayor Randy Taylor, the instigator of removing the rainbow crosswalks, which were painted in 2018. Taylor is the only oppositional voice in the article. He complained at a city council meeting: "You guys piling up on me like you’re superior. I don’t get it. Like I’m this bigot and racist or whatever. I’m sick of it. I’m not that person.” Council member Michele Gregory fired back: “Mr. Mayor, if you don’t want to be called a bigot, don’t do bigoted things.” The Post shares the LGBT view that neutrality is bigotry, since Mayor Taylor’s decision was the city should “ensure that government property remains neutral and does not promote any particular movement or cause.” The rest of the article is just a long thread of gay activists complaining, like this one: Nicole Hollywood, a Shore Pride Alliance board member who works at the nearby University of Maryland at Eastern Shore, said that research shows that pride symbols help LGBTQ people feel less marginalized and reduce feelings of isolation and suicidal behaviors. It’s one of the reasons her group supported the rainbow crosswalks. “The intent has never been to make a political statement or to be divisive, but rather to serve as a potent celebration of diversity,” said Hollywood, who also serves on the Maryland Commission on LGBTQIA+ Affairs. That's remarkably phony. It's obviously a political statement and it's transparently divisive. The "Bible thumpers" of Salisbury aren't quoted in this article, but they know it's divisive and political. "Marginalized communities" get all the press. Heim makes a point of underlining how the Trump administration opposes political crosswalks and Republicans have pushed "Don't Say Gay" laws about school curriculum for youngsters. Then we get the national gay-panic leftists:  Removing flags or displays supporting LGBTQ+ rights “tells people in the LGBTQ+ community specifically that they aren’t safe, they aren’t welcome and they should go back into hiding or disappear altogether,” said Brandon Wolf, press secretary for the Human Rights Campaign, the nation’s largest LGBTQ+ advocacy group. Wolf said the combined attempts at the federal, state and local level to push back against displaying Pride symbols and signs is having a chilling effect. “LGBTQ+ people across the country are scared,” he said. “They’re afraid of what the future holds.” If Salisbury had painted big Jesus crosswalks, the Left would agitate it as violation of the separation of church and state. But they insist on no separation of the Church of LGBTQIA and state. Everyone must submit to their “inclusion” demands. Does it make much of a difference? No. But they pretend it's the biggest issue ever! 

Public DomainA manuscript illustration by Pierart dou Tielt showing the people of Tournai, Belgium, burying victims of the Black Death. The Black Death was the most devastating pandemic to ravage Europe, killing up to half of the continent’s population between 1348 and 1349. It is widely accepted that the disease was caused by the bacterium Yersinia pestis, but the circumstances of how it spread so rapidly are less clear. Now, a team of scholars may have found the answer. New research suggests the devastation may have begun with a volcanic eruption in the year 1345, which then led to a series of events that brought the deadly disease to Europe: climate shock, famine, and trade in the Black Sea. These circumstances were explored in a new study published in Communications Earth & Environment. The Black Death, Europe’s Deadliest Pandemic The Black Death was the deadliest plague to ever hit Europe, but for centuries, the circumstances of how it began — and how it ended — remained elusive. One theory claims that the Siege of Kaffa in 1346 kickstarted the spread of the disease. Regardless of how it started, however, the scale of its devastation was apocalyptic. Historians estimate the plague killed at least 50 million people across Eurasia, wiping out approximately 30 to 50 percent of Europe’s total population. Entire villages were abandoned, and urban centers became mass graveyards. It also completely reshaped society. The massive loss of life created an acute labor shortage, which then empowered the surviving peasantry. Workers could demand higher wages, effectively accelerating the end of the feudal system of serfdom. Wellcome Library, LondonThe plague of Florence in 1348, as described in Boccaccio’s Decameron. Scientists have identified the primary culprit as the bacterium Yersinia pestis and traced its origins to Central Asia, observing that it spread westward along the Silk Road and maritime trade routes. It was transmitted chiefly by fleas living on black rats, which were common passengers on merchant ships. When these rats died, the fleas jumped to humans, transmitting their bacteria through bites. In the cramped, unsanitary conditions of medieval cities, the disease spread with terrifying speed, manifesting in painful, swollen lymph nodes (buboes), fever, and rapid death. But the situation wasn’t quite so simple. Why, for example, had Europeans increasingly relied on trade with countries around the Black Sea? How did the disease become so widespread? Scholars have debated these questions for years, but a new study by researchers from the University of Cambridge and the Leibniz Institute for the History and Culture of Eastern Europe suggests a seemingly unrelated event — a volcanic eruption in 1345 — may have been the inciting incident for the pandemic. How A Volcanic Eruption May Have Caused The Black Plague The search for answers began when Martin Bauch, a medieval and environmental historian who studies historic famine, was looking through records and found that northwestern Italy had faced a devastating crop failure in late 1345. This came after a long, unusual period of rainstorms — and the Black Death began just three years later. Perhaps, Bauch thought, there might be some connection. Looking through further records showed that the crop failure had made Mediterranean cities desperate. They had exhausted their food supplies and were forced to import grain from the Black Sea region to avoid starvation, unwittingly importing the deadly Yersinia pestis bacterium alongside it. “For more than a century, these powerful Italian city states had established long-distance trade routes across the Mediterranean and the Black Sea, allowing them to activate a highly efficient system to prevent starvation,” Bauch told the BBC. “But ultimately, these would inadvertently lead to a far bigger catastrophe.” But what had caused the crop failure in the first place? University of CambridgeA map showing how the Black Death spread via trade routes. To answer this question, Bauch and colleagues analyzed the rings of ancient trees from Spain’s Pyrenees Mountains and discovered that they’d seemingly experienced slowed growth during the summers of 1345 and 1346. This aligned with an increase in sulfur trapped in the world’s ice sheets from the same time period. Together, these clues suggest that a volcanic eruption somewhere in the world — likely the tropics — in 1345 had deposited massive amounts of ash into the atmosphere that subsequently blocked out sunlight and lowered global temperatures. If the researchers are correct, this change in climate likely sparked the famine that forced the increased import of grain from the Black Sea and introduced the Black Death to Europe. After all, a similar thing happened when Mount Tambora erupted in 1815, leading to the infamous Year Without a Summer. Although this research focuses on a disease that ravaged the world’s population nearly a millennium ago, understanding how the Black Death spread could be imperative for preventing future pandemics, too. After learning about the volcanic eruption that may have led to the Black Death, read about how a volcanic eruption led to Napoleon’s defeat at Waterloo. Then, see the before and after photos of the eruption of Mount St. Helens. The post New Research Suggests That A Volcanic Eruption May Have Triggered A ‘Butterfly Effect’ That Caused The Black Death appeared first on All That's Interesting.

History classes tend to cover the major events from our past: wars, the founding of new nations, the exploration of unknown lands. However, there are countless weird historical events that rarely make it into textbooks. Some of these incidents include wars fought (and lost) against birds, popes put on trial after they were already dead, and entire neighborhoods nearly drowned in beer. As ridiculous as these events may sound, though, they were not the fever dreams of bored historians — they really happened. Below, learn about 11 weird historical events that you weren’t taught in school. The Dancing Plague Of 1518 Public DomainAs many as 100 people reportedly died in the mania of the Dancing Plague. In July 1518, a woman in Strasbourg named Frau Troffea began dancing uncontrollably, continuing for days despite exhaustion and bloody feet. But what started as one woman’s bizarre compulsion soon spread through the city like wildfire. Within weeks, approximately 400 people had joined her in relentless, joyless dancing that persisted for about two months. Witnesses described dancers moving with “mindless intensity” in public halls and private homes, unable to stop themselves. The epidemic proved deadly, with reports suggesting up to 15 deaths daily at its peak and around 100 total fatalities from heart attacks, strokes, and exhaustion. People demanded answers, but city officials seemed just as confused as everyone else. Initially, the council concluded that the dancing stemmed from “overheated blood” in the brain and actually encouraged more dancing, providing guild halls, musicians, and strong men to hold up exhausted dancers. When this failed, authorities reversed course, banning music and public dancing while treating the incident as divine punishment. Public DomainThe dancing ended suddenly after several weeks, just as mysteriously as it had begun. Eventually, afflicted dancers were taken to a shrine dedicated to St. Vitus, where their bloodied feet were placed in red shoes and they were led around a wooden carving of the saint. Some modern theories have attempted to explain this strange phenomenon, of course. One hypothesis suggests ergot poisoning from a psychotropic mold growing on damp rye, which produces LSD-like chemicals. That said, this theory has some weaknesses and has never been confirmed. Alternatively, historian John Waller, one of the foremost experts on the subject, argues that the weird historical event was an instance of mass hysteria triggered by extreme stress from poverty, disease, and starvation in Strasbourg at the time. He believes the region’s strong belief in St. Vitus — a saint said to curse sinners with dancing mania — created an “environment of belief” that enabled the collective psychosis. Whatever the cause may have been, the Dancing Plague of 1518 remains one of history’s strangest mysteries. The post The Unbelievable Stories Behind 11 Of History’s Weirdest Events appeared first on All That's Interesting.

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