MONSTER COOKIE BARS
A sweet gluten free bar treat that totally appealed to my teenagers
Ingredients
- 2 large eggs
- ⅔ cup (141 g) granulated sugar
- ⅔ cup (141 g) packed light brown sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup (255 g) creamy peanut butter
- ⅓ cup (75 g) salted butter, softened to room temperature
- 1 ½ cups (255 g) chocolate chips
- 1 teaspoon baking soda
- 3 cups (300 g) quick oats
- 1 cup (198 g) M&M's
Instructions
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Preheat the oven to 350 degrees F. Grease a 9X13-inch baking pan with cooking spray.
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In a large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter and butter. Mix until creamy and well combined. Stir in the chocolate chips, baking soda and oatmeal. Mix well.
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Spread the batter into the prepared pan and press lightly into an even layer. Sprinkle the M&M's evenly across the top and gently press them into the dough.
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Bake for 20-25 minutes until the edges are golden and set. Let the bars cool completely in the pan.
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For a cleaner cut, refrigerate the bars before slicing and serving.
Recipe Notes
From original author:
M&M’s: it’s normal for some of the M&M’s to crack while baking. If you want to avoid that, you can add them to the top after you take the bars out of the oven but they won’t sink into the top quite as well.
©Mel’s Kitchen Cafe — https://www.melskitchencafe.com/monster-cookie-bars/
My notes: I make up pre-measured ingredients for most of the dry items put them in a grocery bag and tape the recipe to the outside. For my teenagers that want something to do, I hand this bag to them and they like to finish up this easy to make treat for later that night. Or. . . to eat raw before it gets in the oven. (wink)