New Recipes

M&M Oreo Cookie Bars

Loaded M&M Oreo Cookie Bars
Loaded M&M Oreo Cookie Bars pictures (1 of 4)

I have a great news to share: Rasa Malaysia has a new baking and desserts contributor, Joanna from Baked by Joanna. Joanna has been a reader and supported of Rasa Malaysia for many years, she was one of the recipe testers for my Easy Chinese Recipes cookbook. A couple of weeks ago, I posted a message on Rasa Malaysia Facebook as I was looking for a virtual assistant and Joanna reached out to me. One thing leads to another…I am so happy to announce that Joanna is now part of the Rasa Malaysia team, together with my other amazing contributor CP Choong. Joanna is super talented and her baking blog Baked by Joanna is gorgeous and loaded with beautiful photography and her baked goods. Check it out and please welcome Joanna as she shares this sinfully decadent M&M Oreo Cookies.

Loaded M&M Oreo Cookie Bars

Joanna was quite excited to try out the Loaded M&M Oreo Cookie Bars recipe fromĀ Averie Cooks. It’s the perfect concoction for using the rest of your leftover sweets. When you try these, you can prepare them as directed by the recipe. Or you can be adventurous and switch out the Oreos for graham crackers or chocolate covered pretzels. The same goes for the M&M’s, which can be replaced with your favorite candy. It’s simple and a versatile treat that you’re sure to make over and over again.

Loaded M&M Oreo Cookie Bars

I am sure kids and adults alike will love this wonderful M&M Oreo cookie bars. Happy baking!

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9 COMMENTS... read them below or add one

  1. KayCee

    Can this recipe be doubled?And if so, what size pan do you think 13×9? Increased baking time I presume? Your thoughts please! Thanks, can’t wait to make these!

    • Hi KayCee! Yes, doubling the recipe to fit 9×13 pan works just fine. The larger pan will create thicker bars, so you should increase the cooking time by approximately 10 minutes. Thereafter, you can check on it periodically until it reaches your desired level of done. Please let us know if you have any other questions. Happy baking!

  2. KayCee

    Thanks so much! Even though I don’t want to turn on the oven, I’ve just got to make these today! They look scruptious!

  3. Michelle

    Hi Joanna,

    This looks absolutely delicious! Possible to include metric measurements in future? I live outside the US and probably so do many other readers; metric measurements would be so useful. Thanks!

  4. Michelle


    I just baked this in the morning and found that after it had cooled, the top was cooked through but the bottom layer was sort of half-way cooked. It was rather sticky and gooey and moist, like caramel. Is the bottom layer supposed to turn out this way? Thanks! – M

    • Hi Michelle. That’s interesting that it turned out that way. I will admit, I did not have that problem. After baking, the entirety of the cookie was baked through and set firm. That being said, I did a bit of research to see if I could figure out an answer. What I found is that possibly, there may be some differences in oven types. I bake using a convection oven that I purchased not too long ago. However, I used to have a super old oven (20+ years old) that I would constantly have to calibrate because the temperature never exactly matched my setting. If you have an older oven, this may be the cause of the under-cooked cookie. I would suggest checking that first to see if it makes a difference. Chances are the oven may not be heating quite as high as expected. If by chance you don’t have an older oven or it is calibrated correctly, let me know and I can test the recipe again to make sure my calculations are correct. Good luck and please let us know how it goes. Thank you for trying the recipe!

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