Monster Cookie Bars
Total Time
50 minutes + 1 hour cooling
Prep Time
20 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(5)
Ingredients
16 bars
- 1/2 cup (120g) creamy peanut butter, like classic Jif or Skippy
- 1/4 cup (50g) coconut oil, melted
- 1/2 cup (100g) light brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 2 tbsp pure maple syrup or honey
- 1 large egg
- 2 tsp vanilla extract
- 3/4 cup + 2 tbsp (115g) all purpose flour (reg or gluten free)
- 1 cup (100g) old fashioned rolled oats (reg or gluten free certified)
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 3/4 tsp salt
- 3/4 cup (120g) semisweet chocolate chips + more for sprinkling on top (swap dairy free chocolate to make this recipe dairy free)
- 3/4 cup (120g) candy coated chocolates + more for sprinkling on top (swap dairy free candies to make this recipe dairy free)
- Flaky sea salt, for sprinkling
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Preparation
Step 1
Preheat the oven to 350F and grease and line an 8×8 square baking dish with parchment paper. Allow the paper to hang over the sides for easy removal.
Step 2
In a large bowl, whisk together the peanut butter, coconut oil, brown sugar, sugar, maple syrup, egg, and vanilla.
Step 3
Add in the flour, oats, baking soda, cinnamon, and salt and use a rubber spatula to stir to combine.
Step 4
With some flour still visible, add in the chocolate and chocolate candies and fold to combine.
Step 5
Press the dough into the baking pan and top with a handful each of chocolate chips and candies.
Step 6
Bake for 30 minutes, or until the edges are golden brown and the center is evenly puffed.
Step 7
Sprinkle with sea salt and allow the bars to cool for about 45 minutes – 1 hour. Then slice and enjoy!
Step 8
Save recipe for the next time?
Chef's notes
These bars can be made gluten free by swapping the flour with cup for cup baking flour and using certified gluten free oats.
To make the recipe dairy free, swap the chocolate chips and candies with dairy-free alternatives.
For a vegan version, replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 2 1/2 tbsp water, let sit for 10 minutes).
Store in an airtight container at room temperature for a couple of days or refrigerate for up to 6 days.
