If you can't find Cherry M&M's - you could always substitute with milk chocolate, peanut, or the peanut butter variety - just pick out the red ones (which means you can snack on all the other colours!). I have heard rumours of cinnamon M&M's - definitely worth a try.
The red coating on the M&M's melts away into pretty pinkish-red smudges, and the cherry flavour is just right - not too intense. Make a batch of these, wrap up with a pretty bow and give them to your co-workers or neighbours on Valentines Day. Share the love!
This version has quite a bit less sugar than some other similar recipes you will find out there, and with the additional 1.5 cups of chocolate, you won't notice a thing. My chief taste-tester (read: husband) noted that the chocolate chips were almost unnecessary, and that the cherry taste was just enough to keep it interesting but not overwhelming.
Chocolate Cherry Chip Blondie Bars
1 cup cherry M&M's
1/2 cup semi-sweet chocolate chips
3/4 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup white sugar
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
Combine flour, baking soda, and salt in a medium sized bowl. In a large bowl, cream butter with sugars until light and fluffy. Using a hand-mixer, beat in eggs and vanilla. Fold in flour and mix to combine. Batter will be quite thick. Using a wooden or other sturdy large spoon, stir in cherry M&M's and chocolate chips.
Press batter into a greased 8x8 inch square pan. Grease a spatula to help press the batter down, as it will be quite sticky. Press a handful or so of M&M's across the top (if you didn't eat the rest of the bag already : ). Bake for 25-30 minutes at 350 degrees or until cake tester inserted in centre comes out clean.
Best enjoyed within 2-3 days.