These M&M Marshmallow Creme Sugar Cookie Bars are the sweetest and most colorful Easter treat!  I love a sugar cookie bar, and Easter M&M’s make these and many other desserts so pretty.  You can even sub the homemade dough with storebought dough if you like!

Ingredients:

§  2 2/3 cups flour

§  1 1/4 teaspoons baking powder

§  1/2 teaspoon salt

§  1 cup butter, softened

§  1 cup sugar

§  1/3 cup brown sugar

§  2 eggs

§  1 egg yolk

§  2 teaspoons vanilla

§  Easter M&M’s

§  Sprinkles

§  1 jar marshmallow crème

 Directions

 Preheat oven to 350 degrees.  Line a 9×13 baking dish with crumpled parchment paper.  Lightly grease the paper.  Whisk the first 3 dry ingredients.  Set aside.

 Beat the butter and sugars.  Once combined mix in the eggs and vanilla.  Add the flour and stir until no white streaks remain.  Set aside 1 heaping cup of the dough and press the rest (I had to flour my hands to do this because the dough was sticky) into the pan.  Sprinkle with some of the M&M’s and press them lightly into the dough.  Drop large spoonfuls of the marshmallow crème over but do not spread.  Then drop chunks of the leftover dough around.

 Bake 25-30 minutes.  Let cool 5 minutes and then scatter more M&M’s around the top and lightly press into the crust.  Shake sprinkles over.  Let bars cool completely before removing the parchment and cutting into small squares.

(Ashley Madden Rowton is a wife, mom and published cookbook author who lives in Minden, La.)

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