I would not typically consider myself an M&M fan. I like them in desserts but I don't often eat them on their own. Except for Peanut Butter M&M's. I could eat them all day, every day all by themselves. Which is why you can only imagine the level of will power it took for me to not open the huge bag of them I bought during a sale awhile ago and devour them in minutes. I actually succeeded in saving them "to bake with".
I think the reason Peanut Butter M&M's are my favorite is because I am obsessed with peanut butter in general. As a child, I am pretty sure I ate a peanut butter sandwich (no jelly!) every single day for lunch from kindergarten to fifth grade. Maybe longer.
I can't tell you the last time I had a plain peanut butter sandwich for lunch but I can tell you that you need to make these Peanut Butter M&M Batter Bars ASAP. No really. They are worth turning your oven on for. And since it was close to 95 degrees on the day I made these that is saying something.
I was thinking of making cookies/cakies using the traditional cake batter/cakie recipe and just adding some peanut butter but then I got to thinking that given how large and heavy the peanut butter M&M's are they might do better in bar form. I added standard graham cracker crumb crust and viola! Cookie bar perfection. Or is it cake bar perfection? Who knows, and who really cares what you call them as long as they are as good as these guys are.
And a huge thank you to my friend Meesh for suggesting to call them Batter Bars and skip all the cookie vs. cake drama all together!
Peanut Butter M&M Batter Bars
- 1 box of yellow cake mix (just the mix)
- 1 cup creamy peanut butter
- 2 eggs
- 1/2 cup vegetable oil
- 2 tablespoons water
- 1 cup of Peanut Butter M&M's (more if you're feeling crazy)
- 1 stick of unsalted butter
- 1 cup graham cracker crumbs
2.) Once the butter is melted, sprinkle with graham cracker crumbs to make a crust of sorts.
3.) In a large bowl, beat together the cake mix, eggs, peanut butter, oil and water.
4.) Stir in the M&M's.
5.) Evenly spread the batter over the graham cracker crust.
6.) Bake at 350 degrees for 20-25 minutes or until they are firm to the touch.
7.) Let the bars cool completely, then cut, serve and enjoy!
8.) These went really well with cold milk and lasted in an air tight container for at least 3 days.