Peanut Butter M&M Cookie Bars
These peanut butter M&M bars are a dream! I have made a few different versions of this bar, including this cute mummy version for Halloween, but I have to say - this is my favorite one yet. I kept this Valentine’s Day themed by using red, white, and pink peanut butter M&Ms. I looove how the peanut butter gets melty and gooey, it’s just so good. These bars are also gluten free! I personally am not gluten free, but I do love baking with cassava flour. I think it gives a really fluffy texture to baked goods. Find the video for this recipe here!
Ghee - I love baking with ghee. I think it gives such a good, rich flavor!
Coconut sugar & maple syrup - These two ingredients come together to add the perfect amount of sweetness!
Vanilla - You just can’t bake without vanilla. It adds a good flavor to everything!
Cassava flour - If you’ve never baked with cassava flour, you’re missing out. I’m not gluten free, but I love this flour because it’s so light and fluffy. I makes baked goods “squishy” - and I love it.
Peanut butter M&Ms - DON’T SKIP OUT ON THESE. Oh my gosh, they melt so beautifully. I love melty peanut butter, especially in this cookie bar recipe.
Peanut Butter M&M Cookie Bars
Ingredients
- 2/3 cup ghee
- 2/3 cup coconut sugar
- 3 eggs
- 2 tbsp. maple syrup
- 2 tsp. vanilla extract
- 1 cup cassava flour
- 1/2 tsp. salt
- 1 tsp. baking soda
- 3/4 cup peanut butter m&m’s
Instructions
- Preheat oven to 350°F.
- In a large bowl use a hand mixer to mix together ghee and coconut sugar. Mix ~1 min so it has some fluff to it.
- Add in eggs, syrup, & vanilla and continue to mix.
- Finally use a spatula to stir in the flour, salt, and baking soda.
- Stir in 1/2 cup of the m&m’s.
- Spread the batter into a parchment lined 8x8 baking pan.
- Sprinkle the other 1/4 cup M&Ms on top.
- Bake for 20 minutes.
- Let cool for at least 10 minutes. Remove from pan and cut into squares.