Monster Cookie Bar Recipe

Sliced monster cookie bars ready to serve.

5 from 1 vote

Monster Cookie Bar Recipe

These soft and chewy peanut butter oatmeal Monster Cookie Bars are loaded with chocolate chips and colorful M&M’s. This recipe is perfect for a quick and easy batch of sweet treats for any party or celebration!

Prep Time10

Cook Time1 6

Total Time1 6 10

Course: Dessert

Cuisine: American

Servings:

Author: Serene

Equipment

Ingredients

½ cup unsalted butter room temperature
¾ cup peanut butter use creamy Jif or Skippy style
½ cup light brown sugar
¼ cup white sugar
2 tablespoons maple syrup
1 teaspoon vanilla extract
1 large egg
1 large egg yolk
1 cup all purpose flour
½ cup rolled oats
¼ teaspoon salt
½ teaspoon baking soda
½ cup chocolate chips
½ cup chocolate candies

US Customary - Metric

Instructions

Preheat oven to 350 degrees F.
Line an 8x8 baking pan with parchment paper, leave some overhang on the side to help pull out the bars after baking.
In a large mixing bowl add the butter and peanut butter. Mix using a hand mixer until smooth and creamy.
Add in the sugars and mix until well combined and fluffy.
Add in the egg, egg yolk, vanilla, and maple syrup. Mix to just to combine.
In a medium size mixing bowl combine the flour, oats, salt and baking soda. Stir this together with a fork.
Slowly add the dry ingredients to the wet, mix with the hand mixer until just combined.
Pour in the chocolate chips and chocolate candies. Fold in with a spoon.
Spoon the dough into the prepared baking pan. Spread out with the back of the spoon until level.
Top with additional chocolate chips and candies gently pressing into the dough.
Bake at 350 degrees for 30-35 minutes until cooked through. Sides and top will be golden.
Let bars cool in the pan for at least 30 minutes, then remove from the pan.
Continue to let the bars cool completely before cutting.

Notes

Make Ahead: Prepare the dough, cover and chill in the refrigerator for up to 48 hours. Let the dough come to room temperature before pressing into the pan and baking.
Storage: Store in a sealed container at room temperature for up to 3 days.
Freezing: Place baked monster cookie bars in a freezer safe container or bag and store for up to 3 months.
Peanut Butter: This recipe has been tested with organic natural peanut butter and Jif creamy peanut butter. The natural version comes out more crumbly in texture. The version with Jif is more chewy, but also sweeter since this peanut butter has sugar.
Chocolate Candies: I have found the Unreal brand chocolate candies tend to have a burnt taste if pressed into the top of these bars then baked. If you choose to use that brand I would skip that step and just have them mixed into the dough.

Nutrition