The Best Monster Cookie Bars Recipe – Learn Like A Pro

The Best Monster Cookie Bars Recipe – Learn Like A Pro :- In addition to being naturally free of gluten, Monster Cookie Bars are packed with oats, peanut butter, chocolate and peanut butter chips, and M&Ms respectively. When you need a large quantity of sweet treats for a party or celebration, this recipe is the ideal simple option because it only need one bowl for a large batch. I highly recommend it!

The Best Monster Cookie Bars Recipe – Learn Like A Pro

Ingredients

• 4 eggs
• 1 ½ cups sugar
• 1 cup brown sugar
• ¾ teaspoon salt
• 1 tablespoon pure vanilla extract
• 2 cups (16-ounce jar) peanut butter, creamy or crunchy
• 5 tablespoons butter, at room temperature
• 2 ½ teaspoons baking soda
• 18 ounces (1 small tub) old-fashioned rolled oats
• 1 cup M&Ms
• ½ cup semisweet chocolate chips
• ½ cup peanut butter chips 

See More :- Healthy Carrot Cake Bread Recipe

Instructions

• Preheat the oven to 350 degrees Fahrenheit and position the rack so that it is in the middle of the oven. Take use of a half sheet pan that has a rim that is 18 inches by 13 inches and 1 inch in diameter. Hold off till a later time.
• Make sure that the sugars and eggs are well mixed together in a very large bowl by using either a spoon or an electric mixer. To ensure that all of the components are completely mixed, mix the ingredients together. In order to achieve a smooth consistency, the mixture needs to be beaten with butter, peanut butter, vanilla extract, and salt.

• The first step is to integrate the baking soda and oats into the batter while making sure there are no lumps present. After that, add the M&Ms, chocolate chips, and peanut butter chips to the batter and whisk them until they are almost completely integrated.
• After the baking pan has been prepared, the batter should be spread out onto it, and then the top should be smoothed out into an even layer while vigorously pressing down on it.

• The cake should be baked for sixteen to twenty-two minutes, or until the sides have a very light golden brown colour and the centre has reached the desired consistency. After allowing the baked goods to cool in the baking pan, you should next cut them into slices and serve them.

Notes

• Instead of using quick oats, you should use exactly 18 ounces of rolled oats. In the event that you are not utilising a whole 18-ounce tub, put them on a kitchen scale to determine their weight. Previously, this recipe suggested that the comparable quantity was around 5 and a half cups. However, I am no longer recommending using cups for this recipe. This is due to the fact that different brands of rolled oats may measure out differently, which could lead to these cookies spilling over the border of the pan.
• It is imperative that you bake your bars in a genuine “half sheet pan” that has dimensions of 18 inches by 13 inches by 11 inches.
• Place the dough in the pan and press it down firmly. An even layer that is packed down is what you want to achieve, but you need also make sure that the edges of the dough are pushed down below the boundaries of the pan. Because of this, there is some potential for expansion without the risk of overflowing.

Nutrition

• Calories: 272kcal |
• Carbohydrates: 33g |
• Protein: 7g |
• Fat: 13g |
• Saturated Fat: 5g |
• Trans Fat: 1g |
• Cholesterol: 24mg |
• Sodium: 223mg |
• Potassium: 175mg |
• Fiber: 3g |
• Sugar: 21g |
• Vitamin A: 89IU |
• Vitamin C: 1mg |
• Calcium: 30mg |
• Iron: 1mg