Kudos M&M Bars

You all loved these Kudos Chocolate Chip Bars that I thought it was time to make my second favorite version. These Kudos M&M Bars are chewy and delicious with mini M&Ms in every bite. They're dipped in chocolate and have more chocolate drizzled on top just like the original.

These bars easy to make and come together pretty quickly. They take at least two hours to chill until firm. Then they're cut, dipped, and drizzled until they're ready to enjoy!

A FEW NOTES BEFORE WE GET STARTED

• Measuring Your Ingredients:
  • I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.

Preheat oven to 350º F. Spread oats out on a parchment lined baking sheet and toast for about 8 minutes.

Shuffle the oats around and then toast for another 5 minutes. Transfer oats to a bowl and add rice krispies. Stir together and set aside. Add honey, butter, brown sugar, vanilla, and salt in a nonstick pan and cook until it begins to bubble, stirring constantly.

Add honey mixture to the oats and krispies mixture and fold it in until combined. Place the bowl in the fridge to chill for about 30 minutes.

Coat an 8 inch square pan with cooking spray and then line with parchment. Hold the parchment sides down with four binder clips.

Once chilled, fold in most of the mini M&Ms. The mixture will have stiffened slightly, but also cooled so the chocolate won't melt as much.

Transfer the granola to the pan. Wet your fingers with a little bit of water and gently press the mixture down into the pan. You can use a fondant smoother to help make sure they're pretty compact and level.

Sprinkle remaining mini M&Ms on top and gently press them in. Cover the pan with plastic wrap and chill for at least 2 hours until they're firm.

Lift the bars out of the pan by lifting up the parchment. Cut in half one way, and then the other way so you have four equal parts. Cut each of the four parts into three equal sized bars for a total of twelve bars.

Line a cookie sheet with parchment and place the bars on it. Pop them back in the fridge to chill.

In a double boiler or a microwave safe bowl melt chocolate. Stir in coconut oil.

Pour some of the melted chocolate onto a shallow plate. Pour some of the rest of it into a piping bag fitted with an Ateco 3 or similar piping tip. You can also cut a small hole in the bag.

Dip each bar into the chocolate until a little over a ¼ inch of the bottom is fully covered in an even layer on all four sides. Let any excess chocolate dip off and then gently hold the bar up for a few seconds until the chocolate has begun to set.

Place on the cookie sheet lined with parchment. Repeat with remaining bars. You'll need to replenish the chocolate on the plate as you go.

Drizzle chocolate on each bar in a zig zag motion so that the chocolate occasionally drips off the sides of the bar a little bit. Repeat with remaining bars. Enjoy!

Print