1 ½cup quick cooking oats, not pulsed in the food processor
½cupplus 2 tablespoons miniature M&M’s, divided
1cupsemi-sweet chocolate chips
Prepare an 8-inch baking dish by lining it with either foil or parchment paper. Set aside.
In a large mixing bowl, cream together the butter and sugars. Add peanut butter and mix well.
Add in the 6 tablespoons of quick cooking oats (pulsed in food processor), vanilla, and salt. Slowly add the 11⁄2 cups of oats. Fold in 1⁄2 cup of M&M’s.
Press the mixture into the prepared pan.
Melt the chocolate chips and heavy cream in a small bowl in the microwave, stirring every 30 seconds. Once the chocolate is smooth, spread it over the cookie dough mixture. Sprinkle with the remaining 2 tablespoons of M&M’s.
Cover and refrigerate for at least 2 hours or until set. Cut into squares.
Pulsing the oats in the food processor is optional. If omitting this step, replace these oats with 6 tablespoons of all-purpose flour.
Need more of these? Just double the recipe and use a 9x13 inch pan.
If you use nature, unsweetened peanut butter, you made want to add a tablespoon or 2 more of sugar. We felt like they were just fine without doing this though.