Name: Monster Cookie Bars
Prep time: 30 min
Cook time: 22 min
Total time: 52 min
Yield: 16 portions
Cuisine: American
Ingredients: 160 grams all-purpose flour; 1 tsp cornstarch; 0.5 tsp baking powder; 0.5 tsp baking soda; 0.5 tsp kosher salt; 113 grams unsalted butter; 135 grams peanut butter; 160 grams dark brown sugar; 50 grams granulated sugar; 1 egg; 1 egg yolk; 1 tsp vanilla extract; 68 grams old fashioned rolled oats; 100 grams Reese's pieces; 85 grams chocolate chips; candy eyes

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Monster Cookie Bars

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Preheat the oven to 350 degrees F and line a 9" square pan with parchment paper.

In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and peanut butter on medium speed for 2-3 minutes.

Add the sugars and continue beating for 2-3 more minutes until light & fluffy.

Beat in the egg, egg yolk, and vanilla until fully combined.

Add the dry ingredients and mix on low speed until just combined.

Lastly, fold in the oats, Reese's pieces, and chocolate chips with a rubber spatula.

Press the dough into the pan and top with more Reese's pieces and chocolate chips.

Bake the monster cookie bars for about 22 minutes or until evenly golden. Allow to cool completely in the pan before removing.

Cut into 16 squares, top with candy eyes, and enjoy!

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Tips & Tricks (5)

Toast Your Oats First 🌾
Lightly toast the old-fashioned rolled oats in a dry skillet for 2-3 minutes before mixing into the dough to enhance their nutty flavor and prevent soggy bars.
Brown Your Butter for Depth 🧈
Cook the unsalted butter until it turns golden brown with a nutty aroma, then cool slightly before creaming with sugars to add sophisticated flavor complexity to your bars.
Don't Overmix the Dough 🥄
Mix just until combined after adding flour and leavening agents—overmixing develops gluten and creates dense, tough bars instead of chewy ones.
Chill Before Baking ❄️
Refrigerate the dough for at least 30 minutes before spreading into the pan; this prevents excessive spreading and helps the candy eyes and mix-ins stay evenly distributed throughout.
Press Candy Eyes at the End 👀
Add candy eyes to the unbaked dough just before placing in the oven rather than mixing them in, preventing them from sinking or getting buried in the dense dough.