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Easy and chewy Monster Cookie Bars are a perfect afternoon treat for kiddos! Change out the colors of the M&Ms for all of your favorite holidays!
Disclaimer: I received a copy of The Weeknight Dessert Cookbook by Mary Younkin to review.
How many times have you been craving a dessert on a weeknight and thought to yourself, I don’t have time for that. Or maybe you have unexpected guests come over and you need a quick and easy dessert to serve. Well with her new book The Weeknight Dessert Cookbook, Mary Younkin has got you covered!
This new book is loaded with 80 recipes that can be prepped in 15 minutes or less. There are chapters on one pan cakes, cookies, bars, cobblers, ice creams and no bake treats. This book is certain to have a dessert for you no matter what the occasion. There are even baker’s notes sprinkled throughout the book that give tips and tricks.
When I was trying to decide what recipe to make, I scoured the Bars chapter. Bars are always a hit around here. When I came across these Monster Cookie Bars I just knew that I had to give them a go.
As Mary notes in her book, Monster Cookies were “gluten free before that was a thing” that’s right, these bars are flourless bars. To make Monster Cookie Bars you will need: butter, brown sugar, white sugar, egg, egg yolk, vanilla, maple syrup, baking soda, peanut butter, oats, chocolate chips and M&Ms.
Since it’s October, I decided to make these bars using Halloween colored M&Ms. That is one of the coolest things about this recipe, you can trade out the M&Ms to fit whatever occasion you’re celebrating.
These could not be easier to make! To make these bars, all you need to do is beat together the butter and sugars then mix in the remaining ingredients, except M&Ms and press it all into a pan. Finally, top it with M&Ms and gently press them into the dough and bake.
So gooey and chewy!
My whole family loved these bars. They were perfect for after school snacks and great with my afternoon coffee. I cannot wait to try the other recipes in this book! I am currently eying the Triple Chocolate Pound Cake. Oh and the pretzel Avalanche Fudge looks perfect for holiday gift giving this year.
So many irresistible choices!
Speaking of gift giving, make sure that you add The Weeknight Dessert Cookbook to your own list this year. You’re going to want to have it in your cookbook library for sure!
If you loved this dessert recipe, check out these other bar recipes:
Preheat oven to 350 degrees.
Line an 8 inch square pan with parchment paper or grease well with butter.
Combine the butter, brown sugar, and white sugar in a large bowl and beat to combine. Add the egg, egg yolk vanilla, syrup, and baking soda.
Stir in the peanut butter. Add the oats and stir until well combined. Mix in the chocolate chips.
Press the dough into the bottom of the prepared pan. Top with the M&M's and lightly press them into the dough. Bake for 16 to 17 minutes or until the bars are lightly browned and just past looking wet on top. They will not be firm, but they will set up as they cool. Let it cool completely before slicing. Store in an air tight container.
Recipe reprinted with permission. Nutrition facts are for estimation purposes only.
Calories: 332 , Total Fat: 17.9g , Saturated Fat: 6.7g , Cholesterol: 52mg , Sodium: 199mg , Carbohydrates: 38.3g , Fiber: 2.1g , Sugar: 28.7g , Protein: 7.6g
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