Monster Cookie Bars

Name: Monster Cookie Bars
Cook time: 35 min
Total time: 4 h
Yield: 1 serving
Ingredients: ½ ½ cup (1 stick) unsalted butter; 1 1 cup packed light brown sugar; ½ ½ cup creamy peanut butter; 1 1 teaspoon honey; 1 ½ 1 ½ teaspoons vanilla extract; 1 1 large egg; 1 1 large egg yolk; 1 1 cup all-purpose flour; ¼ ¼ teaspoon fine sea salt; ¼ ¼ teaspoon baking soda; 1 ½ 1 ½ cups old fashioned rolled oats; ½ ½ cup M&Ms candies; ½ ½ cup chocolate chips; Candy Eyeballs

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Cook Time
mins
Total Time
4 hrs
Course
Dessert
Cuisine
American

Monster Cookie Bars

Iris Warren

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Your favorite monster cookies, now in bar form! Packed with peanut butter, oatmeal, m&ms and chocolate chips and topped with more candy and cute candy eyeballs for a fun Halloween twist.

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Ingredients

½ ½ cup (1 stick) unsalted butter at room temperature
1 1 cup packed light brown sugar
½ ½ cup creamy peanut butter at room temperature
1 1 teaspoon honey
1 ½ 1 ½ teaspoons vanilla extract
1 1 large egg at room temperature
1 1 large egg yolk at room temperature
1 1 cup all-purpose flour
¼ ¼ teaspoon fine sea salt
¼ ¼ teaspoon baking soda
1 ½ 1 ½ cups old fashioned rolled oats
½ ½ cup M&Ms candies
½ ½ cup chocolate chips
Candy Eyeballs for topping (optional)

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Instructions

Lightly butter the bottom and sides of an 8-by-8-inch baking pan. Line with parchment paper (the butter will help the parchment not move around).
In a mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar, peanut butter, honey and vanilla until mixture is fluffy and a shade or two lighter in color.
Scrape down the sides of the bowl, then add egg and egg yolk, mixing until fully incorporated.
Add flour, salt, and baking soda and mix on low speed until almost incorporated, then add oats and mix briefly just to uniformly distribute them. Add m&ms and chocolate chips and stir in with a rubber spatula, scraping any bits of dry flour that might be left on the bottom or sides of the bowl.
Dump dough into prepared baking pan, using spatula to press it evenly all the way to the edges. Cover and chill for at least 2 hours or overnight.
Preheat oven to 350 degrees F. Let chilled dough sit at room temperature for a bit while the oven preheats.
Bake for 33 to 37 minutes or until top is puffed and no longer raw looking, and edges are just starting to brown.
Remove from oven and place pan on a wire rack to cool, then use parchment to lift the bars out of the pan to place on the rack to cool completely before slicing into squares Leftover bars will keep, refrigerated in an airtight container, for up to 5 days.