Our dog, Reese Witherspoon the Dog, has heartworm. She tested negative when we adopted her, but it takes 6 months for the worms to “wake up” and register on a blood test, and we found out just 2 months into having her that she was heartworm-positive. I won’t get into the gory details, but the treatment is long and tedious – 2 rounds of very intrusive shots, including overnight stays at the vet, and close to 3 total months of exercise-less bed rest.
Reese went in for her second round of shots on the 14th. She had a 3 day stay at the vet, and I was feeling a little stressed – plus, I missed her! We’ve only had her since April, but she’s already such an integral part of my life. So I did whatever any worried dog mom would do to take her mind off of things – I baked. And not only did I bake – I baked with LOTS of chocolate.
As it happens, I spotted this post on the Cupcake Chronicles Instagram a week before and had been thinking about these pure sugar bars since. I made them, and they were delicious. Here’s some photos and the recipe, which I followed pretty closely from the Cupcake Chronicles blog.
The recipe called for 1.5 tsp vanilla extract and 1.5 tsp almond extract. Since you can substitute vanilla for almond, and I was out of almond, I just added some extra vanilla in instead. I used a homemade Moroccan vanilla extract I won in a raffle last year, which gave the cookie bars a darker color.
I hadn’t pressed the M&M’s in enough, so right when the bars came out, I pressed them in a bit more with a fork and let the pan sit with foil over it for a while, which melted them a bit more.
Overall – great reviews from the house on the taste of the bars, but they did come out too crumbly. Notes for next time – less brown sugar, less Oreos!
Cupcake Chronicles Oreo M&M Bars
1/2 c melted butter
1 c brown sugar
2.5 tsp vanilla extract
1 c flour
15 Oreos, chopped
1 c M&M’s
Preheat to 350 degrees. Grease an 8×8 pan and set aside.
Mix brown sugar, butter, and vanilla. Add flour. Fold in chopped Oreos. Spread into the greased pan, and press M&M’d into the top.
Bake 12-14 minutes, and cool 20 minutes before cutting.