#1,404: Loaded M&M Oreo Cookie Bars

As you can see from the photo above, this was greatly undercooked!  I overcooked this (based on the recipe instructions) by about 10 minutes and it was obviously still super underdone.  Not sure what happened, but since it was just for our family, it wasn't a big deal.  If I was serving this to others though, I would have been disappointed. I ran out of Oreos so I added some chopped pretzels instead.  I LOVED it in there, but the pretzels = Brian not eating this.  :(  A great recipe, but it needs to be cooked more...at least in my oven it did!

1/2 cup unsalted butter (1 stick), melted
1 large egg
1 cup light brown sugar, packed
1 tablespoon vanilla extract
1 cup all-purpose flour
18 Oreo Cookies, coarsely chopped or about 2 heaping cups of coarsely chopped add-ins including leftover cookies, graham crackers, chocolate-covered pretzels, etc.
1/2 cup M and M's

Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.

In a large, microwave-safe bowl melt the butter, about 1 minute on high power.  Wait momentarily before adding the egg so you don't scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.

Add the flour and stir until just combined, don't over mix. Stir in the Oreos.

Turn batter out into prepared pan, smoothing the top lightly with a spatula.

Evenly sprinkle the M and Ms over the top, lightly pressing them down with your finger or a spatula.

Bake for about 20 to 22 minutes, or until done based on add-ins used. Top should be set and edges slightly firm. A toothpick inserted in the center (if you can find a bare patch to test) should come out clean, or with a few moist crumbs, but no batter. Allow bars to cool in pan for at least 30 minutes before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.