Why are my cookie bars dry instead of chewy?

Dry cookie bars usually mean too much flour was added or they were overbaked. Always measure flour using the spoon-and-level method or a digital scale for accuracy. Pull the bars out of the oven when the center looks slightly underdone—they’ll finish baking as they cool, resulting in chewy Halloween dessert bars .

Can I make Halloween cookie bars ahead of time?

Yes! These bars are perfect for make-ahead baking. You can prepare the dough up to 48 hours in advance and refrigerate it until ready to bake. Baked bars store well in an airtight container for 3–4 days at room temperature, and they freeze beautifully for up to 2 months. Just thaw overnight before serving at your Halloween party dessert table .

Can I use regular M&M’s instead of Halloween-themed ones?

Absolutely. While Halloween M&M’s add festive colors, the recipe works just as well with any variety—classic milk chocolate, peanut butter, or even caramel M&M’s. For the most seasonal look, though, the orange, purple, and green candies make your M&M’s Halloween Cookie Bars instantly recognizable as a spooky-season dessert.

What’s the best way to cut cookie bars neatly?

Allow the bars to cool completely before slicing. Use a sharp knife dipped in hot water, then wipe clean between cuts for the cleanest edges. If you want bakery-style presentation, chill the bars briefly in the fridge before cutting.

Can I make these cookie bars nut-free?

Yes! This recipe is naturally nut-free, as it uses regular chocolate chips and M&M’s. Just make sure to double-check the candy packaging, as some varieties of M&M’s may be produced in facilities that process nuts.

M&M’s Halloween Cookie Bars – 5 Festive Ways to Bake Irresistible Treats

Description

These M&M’s Halloween Cookie Bars are soft, chewy, and loaded with festive chocolate candies. Easier than cut-out cookies but just as colorful, they’re the ultimate Halloween dessert bars for parties, bake sales, or family fun.

Ingredients

Scale

2 sticks unsalted butter, at room temperature
1 cup granulated sugar
1 cup firmly packed golden brown sugar
3 large eggs, at room temperature
1 ½ teaspoons pure vanilla extract
3 cups all-purpose flour, spooned and leveled
¾ teaspoon baking soda
¾ teaspoon salt
1 ½ cups Halloween M&M’s, plus more for topping
1 cup mini chocolate chips, plus more for topping

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with foil, leaving overhang for easy removal. Spray with nonstick cooking spray.
In the bowl of a stand mixer, beat butter, granulated sugar, and brown sugar together until light and fluffy.
Add eggs and vanilla extract. Mix until well combined.
Lower mixer speed and add flour, baking soda, and salt. Mix until just incorporated.
Fold in M&M’s and mini chocolate chips, reserving some for topping.
Transfer dough to prepared pan and spread evenly. Press reserved M&M’s and chocolate chips into the top.
Bake for 30–35 minutes, or until golden brown and set in the center.
Cool completely in pan before lifting out with foil and cutting into squares.

Notes

For even chewier bars, slightly underbake and let them finish setting as they cool.
Swap in peanut butter or caramel M&M’s for fun flavor twists.
Store leftovers in an airtight container at room temperature for up to 4 days.
Freeze bars tightly wrapped for up to 2 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 171 kcal
Sugar: 22 g
Sodium: 123 mg
Fat: 3 g
Carbohydrates: 34 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 22 mg