Ingredients:

  • 2 ¾ cups All-Purpose Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Fine Sea Salt
  • 1 cup (2 sticks) Unsalted Butter, softened
  • ¾ cup Granulated White Sugar
  • ¾ cup Light Brown Sugar, packed
  • 2 Large Eggs, room temperature
  • 2 teaspoons Pure Vanilla Extract
  • 1 ½ cups Plain M&M Candies, divided

Instructions:

  1. Preheat oven to 350°F (175°C). Line the 9x13 inch baking pan with parchment paper, leaving an overhang on the long sides for easy lifting.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In the bowl of your stand mixer, cream the softened butter, granulated sugar, and brown sugar on medium-high speed until light, fluffy, and pale (about 3-4 minutes).
  4. Reduce the speed to low. Incorporate the eggs one at a time, mixing until just combined after each addition. Mix in the vanilla extract. Scrape down the sides of the bowl.
  5. Gradually add the flour mixture (the dry ingredients) to the wet mixture on low speed. Mix only until a few streaks of flour remain—do not overmix.
  6. Gently fold in 1 cup (two-thirds) of the M&M candies using a rubber spatula.
  7. Scrape the dough into the prepared pan. Using the bottom of a measuring cup or clean, lightly floured hands, press the dough evenly into the pan. Ensure it reaches all the corners.
  8. Sprinkle the remaining ½ cup of M&M candies evenly across the surface of the dough, gently pressing them into the top layer.
  9. Bake for 25–30 minutes, rotating the pan halfway through, until the edges are set and lightly golden, and the centre looks slightly puffy but still soft. Do not overbake.
  10. Allow the bars to cool completely in the pan on a wire rack (at least 60 minutes). Use the parchment paper overhang to lift the entire sheet of bars out of the pan and cut into desired squares.