10. Fudge Brownie
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On paper, this should work. It is a large-format chocolate M&M with a chewy fudge brownie core. The problems begin when you try to eat them. The first major issue is that it’s entirely the wrong texture. Far too chewy to even approximate a brownie in any conceivable way.
It’s almost as if the food scientists at the M&M labs developed a straight fudge M&M that tested poorly so they threw the word brownie on the end and wished for the best. This one is best to be avoided by everyone except an M&M completionist.
9. M&M Mini
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This should be a slam dunk. M&Ms, only smaller. And in a tube. There is certainly a novelty to being able to guzzle down a bottle of M&Ms, and the texture experience is unique. The main issue here is that for some unknown reason, these tiny confections don’t taste anything like an M&M. The chocolate is somehow slightly bitter and gives the aftertaste of being artificially sweetened. Nobody would ever argue that the chocolate in regular M&Ms is of high quality, but it has a familiar taste that its miniature cousin does not share.
8. Caramel Cold Brew
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Here’s an example of someone coming up with a good idea and then screwing it up by putting a hat on a hat. On its own a cold brew M&M makes a ton of sense. A coffee-flavored center or even an espresso bean surrounded by chocolate and the classic candy shell sounds delicious. For whatever reason, M&M decided to add Caramel to the equation. It ended up making an M&M that won’t please fans of coffee or fans of caramel. The flavors combat one another, like a poorly blended Frappucino from Starbucks. Another newer M&M offering that can be avoided.
7. White Chocolate Strawberry Shake
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Perfect for Valentine’s Day, these large red, green, and pink M&Ms are another recent addition to the lineup, though significantly harder to find outside of the February holiday.
White chocolate is a tricky confection to play with, and few mass-market candy companies seem to get it right. M&M gets close here, and the overt sweetness does get you into the ballpark of a milkshake. The big problem here is the Strawberry of it all. There just isn’t enough of the flavor. It gets drowned out even by the candy shell. It’s worth trying at least once but it’s doubtful they’d become anyone’s favorite.
6. Caramel
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Finally, an M&M variation that delivers on its premise. The caramel center is rich and chewy and goes surprisingly well with that unique flavor of M&M milk chocolate. The quality of the caramel is actually on par with what you’d get from a Cadbury Caramello, which is to say better than you’d expect
The only thing keeping the caramel M&M from reaching elite status is that there just isn’t enough of the main ingredient. There’s a fine balance to strike — too much caramel and it ceases to be an M&M, too little then what’s even the point? As it stands there’s room for improvement.
5. Milk Chocolate
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The OG M&M. Milk chocolate is coated in a colorful candy shell. As the slogan says, perfectly designed to melt in your mouth, not in your hand. They are beautiful in their simplicity and have endured as one of the most popular candies around the world since they were introduced in 1941. Perfect on their own, as a sundae topping, or as an ingredient in your next batch of cookies. M&Ms are as important a part of classic Americana as Coca-Cola and Wonder Bread.
Nobody is going to crow about the actual quality of the milk chocolate, but like a classic Hershey bar, at this point, the odd, semi-unnatural flavor has become part of the appeal.
4. Dark Chocolate
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Dark chocolate is already controversial (seems like you either love it or you hate it), but placing Dark Chocolate M&Ms ahead of the classic is sure to annoy some candy purists. The thing is, these rank as high as they do because they don’t have that artificial, overly processed flavor that their milk chocolate counterparts do.
The packaging claims these are made with 50% cocoa which is usually right on the edge for most people where dark chocolate becomes overwhelmingly bitter. These are certainly less sweet than other M&Ms, but still an indulgent and enjoyable snack. Perhaps someday they’ll experiment with even darker varieties. A 70% or even 80% cocoa M&M would be fascinating to try.
3. Pretzel
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This is a larger M&M, encasing a crunchy pretzel center with a classic milk chocolate layer and then a colorful candy-coated shell. There’s a nice crunch that provides a unique and pleasing textural experience you won’t find in any other M&M. The real secret weapon that elevates this variety of M&M, unsurprisingly, is the salt. It’s not overwhelming, but there’s enough there to make sure your brain knows you are eating something approximating a pretzel and not a colorful malt ball. I’m genuinely surprised M&M has never trotted out a variety that combines this salty pretzel core with their delicious caramel. There’s no way that wouldn’t be a hit.
2. Peanut
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Peanut M&Ms were the first variation on the original, introduced to the public in 1954. The peanut M&M is superior to its older brother in every way — the peanut flavor covers up the worst parts of the milk chocolate, the yellow packaging pops more in the candy aisle than the original brown, and the increased surface area makes them less likely to melt. Peanut M&Ms even fit into the ecosystem of trail mix better than the original, as the addition of protein in the candy makes it a more substantial snack. It’s hard to top a peanut M&M.
Fun fact: on their initial release they were only available in the “tan” color.
1. Peanut Butter
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Finally, at the number one spot on the list, we get to the GOAT: The Peanut Butter M&M.
This is a perfect candy. Each piece is bursting with rich, creamy peanut butter flavor, delightfully complemented by milk chocolate and the crunchy candy shell. The bright red packaging calls to you from the candy aisle: “I am delicious. Buy me now.”
Released in 1991, M&M has actually improved its design over time from its initial release, as they are noticeably smaller than they once were. Proof that sometimes less is more, this brought their size closer in line with the standard peanut and made them much more enjoyable to eat.
