Cherry M&M Cookie Bars

Cherry M&M candies and semi-sweet chocolate chips fill these cookie bars making them out-of-this-world delicious!

Cherry M&M Cookie Bars |

My neighbor likes to collect things for me that she think I’ll like.  Most recently, she brought me a bag of Cherry M&M candies.  Now, you might not think this is too significant, but when our Commissary has something new, you have to jump on it and buy it immediately.  You never know when or if they’re going to have it again.

So I’ve got this bag of cherry M&M’s, what am I going to do with it?

Cherry M&M Cookie Bars.  Duh.

I mean really.  Was there any other option?  Not really.

Okay, now I know what I’m going to make, but now I had to figure out what I was going to do with them once I did make them.  I certainly didn’t need an entire pan of these sitting in my house.  I’d eat them all.  Or my kids would.

Oh… I’ve got it!

The 12th Man in Germany |

My friend Holly is a photographer at Winter’s Splendor Photography and she’s taking picture of my 12th Man Rally.  I can give them to her as a Thank You! Perfect!  She’s got kids and a husband who can all enjoy them together.  Wonderful.

Are you wondering what a 12th Man Rally is?  If you didn’t already know, I’m a HUGE Seattle Seahawks fan.  I mean… I’ve loved them my entire life!  And finally… this year they are going to the Super Bowl!  For only the second time in the history of the team they are going to the Big Show!

To show my support for the team and my hometown of Seattle, I gathered as many Seahawks fans I could find and took a big group photo! The fans are called the 12th Man… 11 players on the field…. the 12th man in the stands.  That’s us!

Cherry M&M Cookie Bars |

Back to these Cherry M&M Cookie Bars!  The batter is really a basic one… two bowls and a 9x13in pan are really all you need.  If you didn’t have Cherry M&Ms you could sub any candy, nut, or chocolate.  The possibilities are endless!


Cherry M&M Cookie Bars
Prep time
Cook time
Total time
Serves: 15 cookie bars
  • 10.5oz all-purpose flour
  • ½ tsp salt
  • ½ tsp baking soda
  • 12 Tbsp unsalted butter, melted
  • 1 cup brown sugar, lightly packed
  • ½ cup sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1 bag Cherry M&M candies
  1. Preheat oven to 325 F degrees and line 9x13in baking pan with parchment paper. Lightly spray the pan and paper with non-stick spray.
  2. In a large bowl, whisk together the flour, baking soda and salt.
  3. In a medium bowl, whisk together the melted butter, sugars, eggs, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry mixture and stir together until completely combined.
  5. Add the chocolate chips and 1 cup of the cherry M&M's and mix until incorporated.
  6. Spread batter evenly into the prepared pan.
  7. Evenly sprinkle the remaining cherry M&M's on the top of the batter making sure to evenly distribute. Gently press the candies into the batter.
  8. Bake for 25-30 minutes on the low-middle rack in your oven. The bars will be done with the edges brown and the top is firm to the gently touch.
  9. Allow to cool completely in the pan.
  10. Use a butter knife around the edges of the cookie that directly touch the pan before lifting the cookie out.
  11. Cut the cookie into squares. Serve with cold milk.
  12. Store in an air tight container up to 4 days.

Apple Pie Bars

Oh yeah.  It’s definitely Fall here in Germany.   Leave leaves are changing colors, the weather has turned brisk and cold and the apples are calling my name!

This past weekend I picked up a big bag of mini Granny Smith Apples for my family to take in their lunches at school & work, but… hehehe… they didn’t make it to their lunches.  Today I decided to bake something with them.  Not just anything… something that screams FALL and DELICIOUS and that would make my house smell like HEAVEN.

I succeeded.  Let me introduce you to my friend the Apple Pie Bar.  This bar has a super yummy crust topped with caramelized apples and a crumble topping that’s so gooood. I’m not sure if my family will have more than just one to sample when they get home today… they might all end up in my belly!

So if you have some apples in your fridge and an hour to spare… make these bars for your family (or yourself).  They’re gonna love you for it!

Recipe inspired by Annie’s Eats and My Baking Addiction

Apple Pie Bars
  • 1⅓ cup flour
  • 2 Tbsp sugar
  • 1 tsp salt
  • ½ cup unsalted butter, room temperature
  • 6 small Granny Smith apples - sliced, peeled and cored
  • 4 Tbsp unsalted butter
  • ¼ cup sugar
  • 2 Tbsp light brown sugar, not packed
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 2 tsp corn starch
  • 1 cup flour
  • ½ cup light brown sugar, not packed
  • ½ tsp cinnamon
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter, cold & cubed
  • 1 cup quick oats
  1. Preheat oven to 375 F degrees. Line 8x8 baking dish with foil and spray with cooking spray.
  2. In the bowl of a food processor, combine all the dry ingredients. Add the butter.
  3. Pulse 6-7 times or until a crumbly dough forms and most of the butter has been broken up and incorporated.
  4. Press into baking dish.
  5. Bake 15-20 minutes or until edges begin to brown.
  1. While the crust is baking, prepare the filling.
  2. In a large frying pan, melt the butter over medium-high heat.
  3. Add the apples, sugars and spices and mix until combined.
  4. Bring mixture to a simmer and cook for 4-5 minutes or until the apples just begin to become tender.
  5. Add the corn starch and stir GENTLY 2-3 minutes or until it becomes thick.
  6. Remove from heat and allow to cool until crust is ready.
  1. In the food processor, pulse together 4-5 times everything except the quick oats. DO NOT OVER PULSE. You want the butter to be in chunks, but not completely combined.
  2. Fold in the oats.
  1. After the crust has cooked to golden edges, pour over the apple filling.
  2. Sprinkle the topping over the apples and spread to the edges. NOTE: I only used about ⅔ of the topping, but feel free to use all or as much of it as you like.
  3. Bake at 375 F degrees for 30-35 minutes or until the top is golden brown in color.
  4. Cool completely before removing from pan and cutting. You may want to cool them in the refrigerator to help set them up before cutting.
Nutrition Information
Serving size: 9 bars

White Chocolate Chip and M&M Cookie Bars

If you haven’t already noticed, I have a bit of an obsession with cookie bars.  See, I LOOOOOVE cookies but I HAAAAATE rolling and dropping them and baking 2-3 sheets of cookies per batch of dough.  I’d much rather throw it all into one pan and bake it once, cut them when they’re cool and BAM! Cookies!

So yeah, I make them a lot.  I make them with all kinds of different candies and chocolates in them and I usually end up eating most of them.  Okay, well… not most of them… I always share, but not many.  tee hee

Today’s cookies come from a recipe by I found on How Sweet It Is. Now, she turned this recipe into actual cookies and used different candies and chocolate in it… but the idea is still the same.   It all equals YUM.

White Chocolate Chip and M&M Cookie Bars
Prep time
Cook time
Serves: About 18 cookie bars
  • 2 cups + 2 Tbsp flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 12 Tbsp unsalted butter, melted
  • 1 cup brown sugar, lightly packed
  • ½ cup sugar
  • 2 medium eggs + 1 medium egg yolk, at room temperature (If you have large eggs, just omit one full egg)
  • 2 tsp vanilla extract
  • 1 cup M&Ms
  • 1 cup white chocolate chips
  1. Preheat oven to 350 F degrees. Line bottom of 9x13 pan with parchment paper and grease/butter sides and bottom of the pan.
  2. In a medium bowl, sift together the flour, baking soda and salt.
  3. In a large bowl, whisk together the sugars breaking up any large clumps. Add the melted butter and whisk until smooth.
  4. Add the eggs and vanilla and whisk until incorporated.
  5. Add the flour and mix together using a spatula. Scrape the sides of the bowl often to make sure all the flour is incorporated.
  6. Fold in the M&Ms and white chocolate chips.
  7. Pour dough into prepared pan and spread evenly into the sides and corners. Sprinkle a few extra M&Ms on top and gently press down. (These are so they're pretty when you cut them!)
  8. Place in freezer for 10 minutes to set. (Or if you have longer and aren't impatient like I am, put it in the fridge for 30 minutes to an hour.)
  9. Bake for 18-22 minutes or until edges are brown and the center has begin to set and is no longer runny/gooey. Do not over bake.
  10. Allow to cool in pan on a wire rack almost completely before cutting.
  11. To cut, flip pan over onto a cutting board and cut into squares.

Peanut M&M Brownies

I’m always in the mood to bake.  Especially when I don’t have to dirty up my stand mixer.  Especially when it’s cloudy and rainy outside.  Especially when I have no plans for the day.  Especially when I already have pie and cupcakes in my kitchen.  Especially when I am craving chocolate.  Especially when… oh, uhm…  well… I guess whenever really!

Remember those peanut M&M in German colors I found a few weeks ago at the Edeka here in Germany?  Well, I haven’t gotten around to using them yet… until today.  But hmm… what should I put them in?  While browsing Pinterest, I came across a pretty simple recipe for brownies from Buns in My Oven which I used as my inspiration for these brownies. Fudgey brownies are my weakness, so I was sure I’d love this recipe!

Just a little note on these brownies, they are super sweet and call for a lot of sugar.  If you want them less sweet, I’d cut the sugar by at least 1/2 a cup… maybe more.  Also, they are really super fudgey, so if you want more cake like brownies, use only 2 eggs.

PS… These would be really good minus the M&Ms and add a cup of peanuts.  The crunch and saltyness of the peanuts go really well in these brownies… I found myself wanting more peanut in each bite!

5 from 1 reviews
Peanut M&M Brownies
Prep time
Cook time
Total time
Serves: 12 brownies
  • 1 cup *2 sticks) unsalted butter
  • 1¾ cups sugar
  • ½ cup brown sugar, packed
  • ¾ cup cocoa powder
  • 1 Tbsp vanilla
  • 2 tsp espresso powder
  • 1½ cups flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 4 eggs
  • 1 cup chocolate chunk
  • 1-2 cups Peanut M&Ms, divided
  1. Preheat oven to 350 F degrees. Butter a 9x13 baking pan. I also lined the bottom with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder and salt. Set aside.
  3. In a medium sauce pan, melt the butter on low-med heat. Whisk in the sugars and cook 1-2 minutes until the sugar has completely dissolved, whisking constantly.
  4. Add the vanilla extract, cocoa powder and espresso powder and whisk until dissolved, about 2 minutes.
  5. Fold the butter/chocolate mixture into the flour mixture until just combined. DO NOT OVER MIX.
  6. Add the eggs and whisk until combined.
  7. Fold in the chocolate chunks & 1 cup of the M&Ms. Use your spatula to scrape the sides and fold a few times to ensure everything is combined.
  8. Spread batter into prepared baking pan.
  9. Use the remaining M&Ms to place on top of the batter. It's always best when you have a few M&Ms showing on top!
  10. Baking 27-33 minutes or until the edges are firm and the center is still a bit soft. Allow to cool in pan before removing to cut and serve.

M&M Cookie Bars

Did you see the Mocha Mallow cookies I made?  Well, I also made these M&M Cookie Bars to go with them for the neighborhood BBQ this past Sunday.

There really isn’t much to say about these bars…. except they are DELICIOUS and YOU SHOULD MAKE THEM!



M&M Cookie Bars
Cook time
Total time
Serves: About 15-18 bars, depending on the size you cut them
  • 2 cups plus 2 Tbsp flour
  • ½ tsp salt
  • ½ tsp baking soda
  • 12 Tbsp unsalted butter butter, melted and cooled slightly
  • 1 cup light brown sugar, packed
  • ½ cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 cup M&M's
  • 1 cup chocolate chips (I mixed mini chocolate chips and regular chips cause that's what I had on hand)
  1. Preheat oven to 325F degrees. Grease the bottom and sides of a 9x13 baking pan. (I also lined the bottom of mine with parchment paper and greased that too.)
  2. In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
  3. In a large bowl, whisk together the sugars until the majority of the clumps are gone. Whisk in the melted butter until smooth.
  4. Add the eggs and vanilla and whisk until smooth.
  5. Add the flour mixture and combine with a wooden spoon or spatula until all the flour is incorporated.
  6. Fold in the M&M's and chocolate chips.
  7. Evenly spread out dough into baking pan and bake for 25-28 minutes or until the edges begin to brown and the cookie pulls away from the pan.
  8. Allow to cool in the pan completely before removing.
  9. Remove cookie and place in a cutting board. Cut into squares and serve with a big glass of milk!

“Let Momma Get Some Sleep!” Blog Series: Irish Cream Brownies with Chocolate Irish Cream Ganache

JavaCupcake Note:  This is a guest post in a series of blog posts titled “Let Momma Get Some Sleep!”  THANK YOU to everyone who has sent in blog posts for this series so I can focus on my new little cupcake and my family!  

Hello! I am Becky from Baking and Cooking, A Tale of Two Loves. I am so excited to be a Guest Blogger for Betsy while she is on maternity leave. I want to thank Betsy for the the opportunity to be a guest Blogger on Java Cupcake. I met Betsy, when I joined #Love bloghop, a fun group. Betsy has amazing cupcake creations, as well as many other baked goods, and she was still baking at 9 mos. pregnant.

When I found out that I would be a guest blogger, I started to think of all the recipes, that I could make for St. Pat’s Day, that were baked goods. Now, there are lots of recipes that have mint flavoring or green food coloring, but immediately my mind went to something with Bailey’s Irish Cream, which isn’t green, but it’s sure Irish. With a last name of Higgins, the recipe couldn’t be anything less. Bailey’s Irish Cream is my favorite liqueur, especially with coffee. We even named our dog, Bailey, because she is the color of Irish cream, true story.

This recipe has a rich, fudgy brownie topped with a layer of Irish Cream Butter Cream and topped with a Chocolate Irish Cream Ganache. These brownies taste heavenly! You are going to think that you have a pot’ gold and will have the “Luck of the Irish, when you take your first bite. My husband doesn’t even know that I made these babies, or he would want to eat them all. I hid them in the freezer, Sshh, Dont’ tell him.

I used my go to brownie recipe baked in an 8×8 pan. Then I made Vanilla Butter Cream, substituting Bailey’s Irish Cream for the milk in the Butter Cream for the Irish Cream Layer. Finally, the ganache recipe used the heated Bailey’s to melt the chocolate, and then was carefully spread over the Irish cream layer. Pure delight! Chocolate and Irish Cream in three layers.

Irish Cream Brownies with Chocolate Irish Cream Ganache
This recipe was inspired by Fannie May Mint Brownies and adapted from Better Homes and Gardens.
Fudge Brownie Layer:
  • ½ c butter
  • 2 squares, (2 oz) unsweetened chocolate
  • 1 c. sugar
  • 2 eggs
  • 1 tsp .vanilla
  • ¾ c. AP Flour
Irish Cream Layer:
  • 11/2 c powdered sugar
  • 6 tbsp butter
  • ¼-1/3 c Bailey’s Irish Cream, or other brand
Chocolate Ganache Layer:
  • 6 oz. dark or semisweet baking chocolate, chopped or chocolate chips
  • ¾ c Irish Cream or heavy cream
Fudge Brownie Layer:
  1. Preheat oven to 350 degrees.
  2. Line an 8x8x2 pan with aluminum foil or parchment paper, edges overlapping. If using foil, spray the opposite side of the foil.
  3. Melt butter and chocolate. Remove from heat and stir in sugar.
  4. Add eggs, and vanilla. Beat lightly until just combined.
  5. Stir in flour and mix well. Spread batter in pan.
  6. Bake in 350 degree oven for 25-30 minutes. Do not over bake.
  7. Cool on rack. Leave brownies in pan.
Irish Cream Layer:
  1. Beat butter with and electric mixer, until light and fluffy.
  2. Gradually beat in powdered sugar, adding Irish cream until desired consistency. The butter cream should be in a spreadable, thick layer.
  3. Spread Irish Butter Cream over the cooled Brownie. Refrigerate at least 45 minutes, until firm. Leave in prepared pan.
Chocolate Ganache Layer:
  1. Place chocolate in medium bowl, Heat Irish cream until simmering. Do not boil.
  2. Pour over chocolate in bowl. Stir chocolate until chocolate is evenly melted. Allow to cool and thicken.
  3. Pour over refrigerated brownie with Irish Cream layer and spread out over the top of the Butter Cream layer.
  4. Refrigerate at least one hour until ganache is set.
  5. When ready to serve, remove the pan from the fridge, wait about 15 minutes for the ganache to soften slightly and cut the bars with a knife dipped in warm water, and dried.
  6. Cut into squares and serve immediately. Refrigerate leftovers.

This was not a not a sponsored post and the opinions expressed here are mine.

Cinnamon Breakfast Cake

My last morning before baby arrived I decided I needed to do some baking.  Usually, I wake up in the morning and eat a bowl of cereal topped with raspberries and other fruit… but I’m always in need of a mid-morning snack.  So this breakfast cake will be perfect for that!

I saw the recipe for Cinnabon Cinnamon Roll Breakfast Cake on Six Sisters Stuff… one of my new favorite blogs to read!  There are so many blogs out there that it’s hard to keep up with them some times.  I was featured on their blog a couple of weeks ago, so I

bookmarked them, follow them on Facebook and keep coming back to their recipes!

This cake is good room temperature, but we sliced it right out of the oven after I drizzled the glaze on top and it was so OOOEY AND GOOEY and yummy!  Swirls and chunks of the cinnamon/sugar all through it with the sweet glaze on top.  It’s pretty much a perfect Sunday morning treat for the family!

Definitely a WINNER!


5 from 1 reviews
Cinnamon Breakfast Cake
Prep time
Cook time
Total time
Warm, gooey, breakfast cake that rivals any Cinnabon cinnamon roll!
Serves: 15 bars
Batter - 1st layer :
  • 3 cups flour
  • ¼ tsp salt
  • 1 cup sugar
  • 4 tsp baking powder
  • 1½ cup milk
  • 2 large eggs
  • 2 tsp vanilla extract (I used homemade!)
  • 4 Tbsp unsalted butter, melted
Batter - 2nd layer:
  • 1 cup unsalted butter, room temperature and soft
  • 1 cup light brown sugar, packed
  • 2 Tbsp flour
  • 1 Tbsp cinnamon
  • ½ tsp nutmeg
  • 2 cups powdered sugar
  • 5 Tbsp milk
  • 1 tsp vanilla
  • pinch of cinnamon for dusting
For the cake:
  1. Preheat oven to 325 F degrees. Grease a 13x9 in metal pan. (I also like to line the bottom of my In a large bowl, whisk together the flour, sugar, salt, and baking powder from the "1st layer".
  2. Add the milk, eggs, and vanilla from the "1st layer" and whisk until smooth.
  3. Gently mix in the 4 Tbsp melted butter.
  4. Pour batter into prepared baking pan and spread to the edges.
  5. In the bowl of your stand mixer, cream together the "2nd layer" butter and brown sugar.
  6. Scrape the sides of the bowl and mix in the flour, cinnamon and nutmeg until smooth.
  7. Using a tablespoon, drop this mixture evenly over cake batter. Use a knife or spatula to marble/swirl through the cake.
  8. Bake 35-45 minutes or until toothpick comes out nearly clean from center (a few crumbs is what you want). You may need to cover the pan with foil for the last 5-10 minutes to prevent the edges from getting too brown.
  9. Allow to cool on a wire rack for 5 minutes, then glaze, cut and eat warm!
For Glaze:
  1. In a bowl, whisk together powdered sugar, milk, and vanilla until smooth.
  2. Drizzle over warm cake, dust with cinnamon , cut and eat!!

Recipe adapted from: Six Sister’s Stuff

Strawberry M&M Rice Krispy Treats

A few days ago, I had an appearance on the morning show on AFN Bavaria radio so I made a batch of Rice Krispy treats to share with everyone in the studio!  I also brought a plate to my husband’s office.

They were gone in 5 minutes.

Seriously, go buy yourself a bag of Strawberry marshmallows, a bag of M&M’s and make these.  Simple, quick, easy and SO GOOD!

5 from 1 reviews
Strawberry M&M Rice Krispy Treats
Cook time
Total time
A fun twist on the traditional krispy treat! This pink, strawberry and chocolate Rice Kripsy treat is sure to please everyone!
Serves: 16 squares
  • 6 Tbsp unsalted butter
  • 1 10oz bag of Strawberry jumbo marshmallows
  • 6 cups Rice Krispy cereal
  • 1 bag of pastel M&Ms
  • butter - to grease pan
  • wax paper
  1. Generously grease a 13x9x2in pan.
  2. In a large bowl, measure Rice Krispy cereal. Mix in all but ½ cup of M&M's. Set aside.
  3. In a large heavy pot, melt the butter over medium-high heat.
  4. Add the marshmallows and stir constantly until melted. Remove from heat.
  5. Add the cereal and M&M's to the pot and mix with a large wooden spoon until completely incorporated into the marshmallow mix.
  6. Press mixture into greased pan using a piece of buttered wax paper and top with remaining M&Ms.
  7. Allow to cool before cutting into squares.