Monster Cookie Bars Recipe
This Monster Cookie Bars recipe yields soft ‘n chewy bars packed with M&M’s, chocolate chips and oats! Thick cookie bars with moist centers and chewy, crisp edges. Yum!
Servings: 32 bars
Ingredients
Monster Cookie Bars
- 1 cup smooth peanut butter
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 2/3 stick butter softened to room temperature or a little bit more
- 2 eggs
- 2 teaspoons maple syrup
- 2/3 teaspoon vanilla extract
- 4 teaspoons all-purpose flour
- 1 ½ cups rolled oats
- 1 ½ cups quick oats
- 1 ⅓ teaspoons baking soda
- ½ teaspoon salt
Add-ins
- 2/3 cup M&M’s
- 2/3 cup semi-sweet chocolate chips
Toppings
- 1/3 cup M&M’s
Instructions
- Preheat oven to 350°F. Line two 8-inch square baking pans with parchment paper or greased foil.
- In a large bowl, add peanut butter, granulated sugar, brown sugar, and butter. Using a hand mixer, beat until creamed together. Beat eggs in one at a time until well mixed. Then, beat in maple syrup and vanilla.
- Using a spatula, stir in flour, rolled oats, quick oats, baking soda and salt until you get a cohesive dough. Fold in M&M’s and chocolate chips.
- Split dough equally into the two lined baking pans. Smooth into an even layer. Press toppings into the cookie bars. Bake for 24-28 minutes, until brown at the edges with a crisped top. Mine took 26 minutes.
- Cool in pan for 20 minutes, then transfer to directly onto a cooling rack to cool completely. Slice into 16 bars per pan. Enjoy!
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Notes
- Storing Instructions: Cool monster cookie bars completely, then store in an airtight container in the pantry for 1-2 weeks.
- Freezing Instructions: After cooling bars, place in a freezer-friendly container and freeze for 1-3 months.
Nutrition
Calories: 179kcal | Carbohydrates: 20g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 142mg | Potassium: 105mg | Fiber: 2g | Sugar: 13g | Vitamin A: 90IU | Vitamin C: 0.04mg | Calcium: 23mg | Iron: 1mg