Let me tell you about a dessert that will instantly become your new go-to for bake sales, birthdays, or just because you need a little cheer on a Wednesday: Maple Marshmallow M&M Bars. These bars are gooey, chewy, colorful, and packed with flavor—think golden maple-infused cookie base, gooey pockets of mini marshmallows, and a generous sprinkle of M&Ms for that candy crunch and pop of color. Basically, they’re pure happiness in bar form.

This recipe came together during a cozy fall baking day when I had half a bag of mini marshmallows, some leftover M&Ms from Halloween, and a craving for something chewy and sweet. The maple syrup was a last-minute idea that totally transformed them—giving the bars this warm, almost caramel-like flavor that makes them feel extra special.

Why You’ll Love This Recipe

One-bowl wonder – Mix everything in one bowl, bake, and done
No mixer needed – Just a whisk and spatula
Soft, chewy texture – Marshmallows + maple = gooey perfection
Perfect for any season – Cozy enough for fall, fun enough for summer
Kid-friendly & party-approved – Bright, colorful, and easy to slice and serve
Customizable – Swap in different candies or chocolate chips if you want
Make ahead & freezer-friendly – Great for prep and stash-and-snack

Ingredients You’ll Need

½ cup unsalted butter, melted – Start with melted butter for a soft texture
¾ cup brown sugar – For that deep, molasses-y sweetness
¼ cup pure maple syrup – Adds richness and subtle maple flavor
1 large egg – Helps bind the bars together
1 teaspoon vanilla extract – Always a must in baked goods
1 ¼ cups all-purpose flour – Just enough to hold everything together
¼ teaspoon baking soda – Gives the bars a little lift
¼ teaspoon salt – Balances out the sweetness
1 ½ cups mini marshmallows – The gooey surprise in every bite
1 cup M&Ms – Colorful, chocolatey, and crunchy
Optional: ½ cup chopped walnuts or pecans – If you want a nutty crunch

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make It (Step-by-Step Instructions)

Step 1: Preheat and prep your pan
Preheat your oven to 350°F. Line an 8×8 or 9×9-inch square pan with parchment paper or lightly grease it. This makes cleanup—and bar removal—way easier.

Step 2: Mix the wet ingredients
In a large bowl, whisk together the melted butter, brown sugar, and maple syrup until smooth and glossy. Add the egg and vanilla, and whisk again until well combined.

Step 3: Stir in the dry ingredients
Add flour, baking soda, and salt to the bowl. Use a spatula to stir everything together until just combined—don’t overmix.

Step 4: Fold in the mix-ins
Gently fold in the mini marshmallows and about ¾ cup of the M&Ms. If you’re adding nuts, toss them in here too.

Step 5: Transfer to the pan and top with more M&Ms
Spread the batter evenly into your prepared pan. It’ll be thick, so use a spatula or damp fingers to press it down evenly. Sprinkle the remaining M&Ms on top for that bakery-style look.

Step 6: Bake until golden and set
Bake for 22–26 minutes, or until the edges are golden and the center is set but still a bit soft (it will continue to firm up as it cools). Don’t overbake—you want them chewy!

Step 7: Cool and slice
Let the bars cool completely in the pan—this helps them set up nicely. Then lift them out using the parchment (if you used it), and slice into squares.

Helpful Tips

Chill before slicing for clean edges
If you want perfect, bakery-style bar squares, pop the pan in the fridge for 30 minutes before cutting. It firms everything up and makes slicing a breeze.

How to store leftovers
Keep them in an airtight container at room temp for up to 4 days. For longer storage, refrigerate for up to a week (they stay extra chewy!), or freeze for up to 2 months. Just thaw before serving.

Serving ideas
These are amazing on their own, but also next-level when warmed up and topped with vanilla ice cream or a drizzle of caramel sauce.

Make it nut-free or gluten-free
Skip the nuts entirely if there are allergies, or use gluten-free all-purpose flour to make them gluten-free. They’re pretty forgiving!

Holiday or seasonal swaps
Use seasonal M&Ms (like pastel for spring, red/green for Christmas, or spooky colors for Halloween). You can also swap in Reese’s Pieces, chopped candy bars, or dark chocolate chips for a different flavor vibe.

Want them extra gooey?
Add a few more marshmallows halfway through baking! They’ll melt just enough without burning, and make the centers extra melty and soft.

Frequently Asked Questions (FAQs)

Can I use maple-flavored syrup instead of pure maple syrup?
You can, but the flavor won’t be quite as rich or natural. Real maple syrup gives these bars that special something, so use it if you can!

What’s the best pan size to use?
An 8×8-inch pan gives you thick, bakery-style bars, while a 9×9-inch pan will make them slightly thinner and bake a bit faster. Both work!

Can I double the recipe?
Yes! Just double all ingredients and bake in a 9×13-inch pan. Add 5–7 extra minutes to the bake time, and keep an eye on the center.

Can I use other kinds of chocolate or candy?
Totally. These are super flexible. Try butterscotch chips, peanut butter chips, chopped Snickers, or toffee bits.

Do the marshmallows melt completely?
Some will melt into the batter (yum), and some will stay soft and chewy. You get the best of both worlds!

I make these Maple Marshmallow M&M Bars any time I want something fun and easy that’ll make people smile. They’re colorful, sweet, just a little gooey, and they always disappear way too fast. Whether you’re making them for a party or just a cozy afternoon snack, they’re sure to be a hit.

Give them a try and let me know what candy combos you dream up—I’m always on the hunt for a new twist on this sweet little classic!