Description
These No-Bake Monster Cookie Bars are a delightful combination of peanut butter, oats, and colorful M&M’s topped with a rich chocolate cream layer. Easy to prepare and perfect for a quick treat, these bars require no oven baking and set beautifully in the fridge.
Ingredients
Scale
Base Ingredients
- 6 Tablespoons butter (softened)
- 6 Tablespoons sugar
- ¼ cup brown sugar (packed)
- ¾ cup creamy peanut butter
- 6 Tablespoons quick oats (finely powdered in a food processor)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 ½ cups quick oats
- ⅔ cup M&M’s (for the bars)
Topping Ingredients
- 1 cup semi-sweet chocolate chips
- 3 Tablespoons heavy whipping cream
- ⅓ cup M&M’s (for topping)
Instructions
- Prepare the pan: Line an 8×8 inch baking pan with parchment paper, leaving an extra inch overhang on each side. Set aside for later to hold the cookie mixture.
- Mix base ingredients: In a large bowl or using a stand mixer, beat the softened butter with the sugars until combined and smooth. Add in the creamy peanut butter and continue mixing for about 30 seconds until fully blended.
- Add dry ingredients: Stir in the finely powdered quick oats, vanilla extract, salt, and the remaining quick oats. Mix the dough until everything is thoroughly incorporated.
- Incorporate M&M’s: Gently fold in ⅔ cup of M&M’s so they are evenly dispersed throughout the cookie dough mixture.
- Press mixture into pan: Transfer the dough into the prepared pan and press it down firmly and evenly to eliminate any gaps and create a compact base.
- Prepare chocolate topping: In a small microwave-safe bowl, combine the semi-sweet chocolate chips and heavy whipping cream. Microwave for about 1 minute, then stir until smooth and glossy. If needed, microwave an additional 30 seconds until completely melted and forming a thick chocolate syrup.
- Add chocolate and remaining M&M’s: Pour the chocolate syrup evenly over the cookie base. Immediately sprinkle the remaining ⅓ cup of M&M’s over the chocolate layer for a colorful finish.
- Refrigerate to set: Cover the pan and place it in the refrigerator for 2 to 3 hours to allow the bars to firm up and the chocolate topping to set completely. Once set, lift the bars using the parchment paper overhang, cut into 9 squares, and serve.
Notes
- Use quick oats for best texture; they blend smoothly without making the bars gritty.
- Make sure the butter is softened to room temperature for easy mixing.
- The bars must be refrigerated for a minimum of 2 hours to hold their shape well.
- Try substituting peanut butter with almond or sunflower seed butter for a different flavor.
- Store leftover bars in an airtight container in the refrigerator for up to 5 days.
