What’s better than a new holiday movie filled with iconic action stars? How about a sweet treat filled with your favorite candies! Check out RED ONE in theaters November 15, and try out a few recipes inspired by the movie before you watch!

Instructions

1. Preheat oven to 350°F. Line 8-inch square baking pan with parchment paper, with paper overhanging sides.
2. In small bowl, whisk together flour, cocoa powder, baking soda and salt.
3. In large bowl, using spatula or wooden spoon, beat together brown sugar, granulated sugar and melted butter until wellcombined. One at a time, beat in eggs, beating well to incorporate after each addition. Stir in red food coloring, vinegar and vanilla. Stir in flour mixture just until mixed. Stir in beet and M&M’S. Scrape batter into prepared pan; smooth top.
4. Bake for 25 to 28 minutes or until only a few moist crumbs stick to a toothpick when inserted into center of brownie. Let cool completely on wire rack.
5. Cream Cheese Frosting: In medium bowl, using electric mixer, beat cream cheese and butter with until smooth and fluffy. On low speed, beat in confectioners’ sugar and vanilla until smooth. Spread frosting evenly over brownie.
6. Using parchment paper as handles, transfer brownie to cutting board. Cut into 16 bars and garnish with Red M&M’S Milk Chocolate.

Instructions

1. Red Velvet Fudge: Line 8 x 4-inch loaf pan with parchment paper, with paper overhanging sides.
2. Chop 1/4 cup M&M’S.
3. In small saucepan set over low heat, stir together white chocolate chips, milk chocolate chips, sweetened condensed milk, butter and salt. Cook, stirring occasionally, for 4 to 6 minutes or until melted and smooth. Stir in 1/2 tsp red food coloring and vanilla, adding a few more drops if needed to reach desired shade of red.
4. Pour into prepared pan, spread evenly and smooth top. Sprinkle chopped M&M’S evenly over fudge; using spatula, press down into fudge.
5. White Chocolate Fudge: Meanwhile, in another small saucepan set over low heat, stir together white chocolate chips, sweetened condensed milk, butter and salt. Cook, stirring occasionally, for 2 to 3 minutes or until melted and smooth. Stir in vanilla.
6. Dollop white chocolate fudge randomly over red velvet fudge. Using tip of paring knife or skewer, swirl fudge randomly together.
7. Garnish top with remaining 1/4 cup whole M&M’S. Refrigerate for 1 to 2 hours or until completely chilled and set.
8. Remove from pan and cut into 12 bars to serve.

Instructions

1. In medium bowl, whisk together flour, baking powder and salt.
2. In large bowl, using electric mixer, beat together sugar and butter until light and fluffy. Beat in egg and vanilla until combined. Stir in flour mixture just until incorporated.
3. Transfer half the dough to another medium bowl. To one dough portion, beat in cocoa powder and milk until incorporated. Shape each dough into a disk. Wrap in plastic wrap and refrigerate for 1 hour.
4. Set aside 12 whole Red M&M’S Milk Chocolate. Finely chop remaining M&M’S and transfer to shallow dish.
5. Unwrap vanilla dough and arrange on work surface lightly dusted with flour. Roll out into 8 x 6-inch rectangle. Sprinkle with half the chopped M&M’S. Unwrap chocolate dough and arrange on work surface lightly dusted with flour. Roll out into 8 x 6-inch rectangle. Lift chocolate dough and arrange on top of vanilla dough. Lightly roll so doughs adhere together. Trim edges as needed. Starting from the long end, roll dough into a log. Wrap in plastic wrap and refrigerate for 30 to 40 minutes or until dough is well- chilled and firm.
6. Preheat oven to 350°F.
7. Unwrap dough log, trim ends and cut into 12 slices. Roll outer edges of each cookie slice in remaining chopped M&M’S. Arrange cookies on parchment paper-–lined baking sheet, spacing about 2 inches apart.
8. Bake for 10 to 12 minutes or until bottoms are lightly golden and tops are set. While cookies are still soft, gently press one reserved M&M’S into each cookie. Let cool on baking sheet for 5 minutes and transfer to wire rack to cool completely.