White Chocolate M&M Snickerdoodle Bars
One of the great ironies in my life is that I start posting Fall recipes full of pumpkin, cinnamon spice blends, and candy corn as early as August 15. I get antsy if I’m not post Pumpkin by August 31. But for the life of me, I cannot get my Fall decorations out of their storage boxes until we’re practically knocking on the door of Thanksgiving.
Fortunately, Chris cares. So between him and my mom, our front door looks a little Autumn-y. They’ve arranged some mums and a pumpkin, and it looks really nice. Like it’s actually an appropriate time of year to be making pumpkin and cinnamon desserts.
That is… if you don’t notice the giant ladder sign behind a pot of mums that says “Lazy Days of Summer,” sporting a not-so-subtle watermelon motif.
I know. Nice, right?
Whatever. I figure I can only do one thing or the other, and for the time being I’m opting for the Fall foods over Fall decorations. I think if someone were to walk into my kitchen and smell this Snickerdoodle Bars, they probably wouldn’t remember the summertime decorations on the porch anyway, right? Totally.
My White Chocolate Snickerdoodle Pudding Cookies have been a long time reader favorite (pinned over 240K times!!) and one of my personal favorites as well. Today’s recipe is (more or less) those cookies in bar form, so you know that they’re utterly fabulous and delicious in every which way.
And maybe they’re actually even better than the originals– they’re chock-full of White Chocolate M&Ms! And everyone knows that M&Ms > no M&Ms. So… there’s that.
Plus, at the moment you can buy White Chocolate M&Ms in candy corn colors, which makes these bars a perfectly-timed seasonal treat.
…and I’m nothing if not seasonably appropriate 😉
- 1 cup butter, melted*
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 1 tsp cinnamon
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon molasses
- 3.4 oz. package white chocolate instant pudding mix
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 bag white chocolate M&Ms
- 1/3 c. cinnamon-brown sugar (1/3 cup brown sugar + 1 tsp cinnamon)
Preheat oven to 350ºF. Prepare a 9x13 baking dish by lining it with parchment paper or by greasing it with non-stick cooking spray.
- Whisk together the butter, brown sugar, granulated sugar, cinnamon, eggs, vanilla, and molasses until smooth and creamy.
- Mix in the pudding mix, flour, baking soda and salt until dough forms.
- Mix in the white chocolate M&Ms.
- Scoop dough by 1/4 cups and roll into balls. Roll each ball of dough in the cinnamon-brown sugar (just like you would do if you were making snickerdoodle cookies... just bigger). Place each of the balls of dough in the baking dish. Once it's full, gently press the dough to fill in any cracks or crevices, creating a level layer.
- Bake for 20-25 minutes until edges are golden brown and a toothpick inserted in the center comes out clean.
- Let cool for at least 10 minutes before cutting and serving.
*Since we're making bars (and not cookies that need to hold a shape), we can be a little more casual with the butter. I like to melt mine so that it's easier to work with (I can mix by hand instead of using my mixer). But feel free to use chilled or softened butter as well if you have a preference.
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Snickerdoodle Chess Pie