Homemade desserts are my hubby’s favourite… And he’s always willing to try something new and yummy. But there are a few recipes that I revisit for they are his favourite! 😛 Hence , made my Loaded Oreo & M&M Squares again❤️
If you are an Oreo lover, you’ll not give it a second thought before you try these! Really easy to whip up and a yummy, gooey & fudgy dessert is ready in just under 45mins 👏 😉
Just some leftover Oreos, a large pack of M&Ms…eggs, flour & sugar! That’s it. And you’re sorted. No beating or whipping..so easy that even kids could manage these. And let’s not forget, kids love munching on these. Serve it to them with a glass of chilled / warm milk. 😋 😋
Common, let’s get to the recipe.
Yield: 10 – 12 generous squares
Equipment: 8′ X 8′ baking tin, measuring spoons / cups, a microwave safe mixing bowl, a wired whisk, a spatula, aluminium foil sheet, cooling rack, knife.
1 cup APF (maida)
1 cup light brown sugar / Demerara sugar
1 tbsp vanilla extract / essence
18-20 nos Oreo cookies roughly chopped
1/2 cup M&Ms (or Cadbury Gems, I have used Gems this time)
1 stick unsalted melted butter
1 medium sized egg @ room temp.
Preheat the oven @ 180′ C and line the baking tin with aluminium sheet and let some of the sheet flow out of the tin on all four sides. It’s easier to unmould the squares later this way. Grease the aluminium sheet with some cooking oil.
Use the large microwave safe bowl and melt the butter in the microwave at high for about 40-50 secs. Let the butter sit for 5 mins before you add the egg, else the egg will simply scramble. After 5 mins, add the egg and sugar to the melted butter and mix it well. Add the vanilla extract to it and mix well. Now add the flour to the egg & butter mixture and stir until well combined. Don’t over-stir the mixture.
Next, add the chopped cookies and stir everything well. Pour the batter into the prepared baking tin and flatten using a spatula. Next sprinkle the M&Ms on top of the batter and press very slightly to set everything well. Bake for about 25-30 mins. When it’s ready, the edges should be slightly brown and the top should be set. And a toothpick if entered in the centre, should come out clean or with a few moist crumbs. But no sticky batter. Allow the squares to rest in the tin for at least 30 mins on the cooling rack before you slice and serve.
Enjoy these squares, either warm or cold. They keep up to a week when stored in an airtight container. You can freeze them too for over 30 days.
Adapted from Averie Cooks!