Monster Cookie Bars

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a large mixing bowl, cream together the softened butter, brown sugar, and peanut butter until light and fluffy.
3. Beat in the eggs and vanilla extract until well combined.
4. Stir in the baking soda, salt, oats, and flour. Mix until just combined—do not overmix.
5. Fold in the chocolate chips and half of the candy-coated chocolates, distributing evenly.
6. Press the dough evenly into the prepared baking pan. Sprinkle the remaining candies on top and gently press them into the surface.
7. Bake for 20–25 minutes, or until the bars are golden brown and the center is just set. Don’t overbake—slightly soft is perfect.
8. Let the bars cool completely in the pan before lifting out and slicing into squares.

Variations:

• Nut-Free Option: Use sunflower seed butter or cookie butter instead of peanut butter.
• Double Chocolate: Add 1/4 cup cocoa powder to the dough for a chocolate base.
• Holiday Twist: Use seasonal candy colors (like red and green for Christmas or pastel for Easter).
• Add-Ins: Stir in chopped nuts, toffee bits, or shredded coconut for extra flavor and texture.

Tips:

• Use room temperature ingredients for smooth mixing and even baking.
• Let the bars cool fully for the cleanest slices—they set up as they rest.
• Store in an airtight container at room temperature for up to 5 days.
• These freeze beautifully—wrap individually and thaw as needed for an on-the-go treat.

Monster Cookie Bars are as fun to make as they are to eat—colorful, rich, and delightfully chewy with a bit of crunch in every bite. Whether you’re baking for a crowd or for yourself, this is a sweet treat that always hits the mark.