Monster cookie bars take the chaos of leftover Halloween candy and bake it into a chewy pan of oatmeal peanut butter bars. No scooping dozens of cookies. One pan, a knife, and whatever chocolate is still unwrapped on the counter.
Pantry-friendly here means swaps are welcome. Amounts are still listed so you can cook without guessing.
Yield: 16 bars · Time: 15 min prep · 22-26 min bake
Ingredients
Bars
- ½ cup (1 stick) butter, melted
- 1 cup (250 g) creamy peanut butter
- 1 cup (200 g) brown sugar
- ½ cup (100 g) sugar
- 2 eggs
- 2 tsp vanilla
- 1 tsp baking soda
- ½ tsp salt
- 2 cups (180 g) old-fashioned oats
- 1 cup (120 g) flour
- 1 cup (170 g) chocolate chips
- 1 cup chopped Halloween candy (M&M-style or bars)
Steps
- Heat the oven to 350°F. Line a 9×13 pan with parchment and lightly grease.
- Cream the butter, peanut butter, and sugars until fluffy. Beat in the eggs and vanilla. Stir in the oats, flour, baking soda, and salt just until combined. Fold in about two-thirds of the chopped candy.
- Press the dough evenly into the pan. Scatter the remaining candy on top and press lightly so it sticks.
- Bake 22 to 26 minutes, until the edges are golden and the center looks set but still soft. Cool completely in the pan before cutting into bars.
Use-what-you-have swaps
- Nut-free: use sunflower butter + omit peanut candy
Serve / store
Store covered at room temperature up to 4 days, or freeze individually wrapped bars up to 2 months.
Peanut-free house? Use sunflower butter and candy without nuts. Texture stays chewy, toppings still look wild. Tip from our chaotic kitchen: read the ingredient list once before you start, preheat before you mix wet and dry, and set a timer even when you think you will remember. Taste as you go when the recipe allows it, and write a note on the recipe card if you changed a spice amount so next time is easier.
Photo/Image credit: Pexels via Pexels (Cookie bars) (Pexels License (free to use))
