Oreo & M&M Cake Bars

Another SAS Bake Sale Favourite – Oreo & M&M Cake Bars

You will need, 125g of unsalted butter (about half off the block of butter shown), 1 large egg, 1 cup packed brown sugar, 1 tsp vanilla, 1 cup plain flour, 1 pack of plain oreos, 1 bag of plain M&Ms.

You will also need an 8″ square cake tin and parchment paper.

Preheat oven to 180





Crush the oreos in a bowl, making sure all of the large chunks are broken down. Use the whole roll.

While you are doing this, slowly melt the butter in the microwave. Doing so slowly or on a low power prevents the butter from ‘popping’.





Once the butter has melted and cooled down so it is no longer hot, mix the egg into the butter. Do not do this while the butter is still hot or you will end up with scrambled egg.







Whisk egg and butter mixture until it is a creamy consistency. I like to use a fork.








Add the vanilla and brown sugar to the egg and butter mixture and whisk until smooth.








Next add the flour to the mixture until it has just combined. Do not overwork it here.








Add the wet mixture into the crushed oreos and mix well.








Spread the mixture into the cake tin with the parchment paper. The mixture will be thick and sticky. I find using the back of the head of a spoon works well here to press down into corners and smooth out.

Press down into all corners and edges and ensure that the mixture is distributed as evenly as possible.





Sprinkle M&Ms on the top and evenly distribute. You do not need to use the whole bag and can add as many or as few as you like.







Place in the middle of the oven and bake for around 20 minutes.








When the cake bars have finished baking, the mixture will have risen and surrounded the M&Ms and the edges will be a golden brown colour.

Turn oven off and leave it in for another 3-5 minutes. Ensure it does not go brown over the whole top. If it starts to or if the edges start to turn darker brown, remove from the oven.





Leave the mixture to sit in the tin you baked it in for around 10 minutes. This will allow the edges and outside to set and become hard.







Pull the cake out of the tin in the parchment paper. I usually like to leave it another 5 minutes or so to enure that the edges have set hard.

Then I make 3 cuts horizontally and vertically to make 16 bars.






The ideal time to eat the bars is around 30 minutes from the time they were removed from the oven. The outside will have set hard and the inside will be soft and warm. Goes great with ice cream or on its own!