The Pioneer Woman Tasty Kitchen
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Monster Cookie Bars (for the 4th of July!)

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Level: Easy

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Description

These are so good! “Plain” or “fancied up”, this recipe is an easy winner for your 4th of July dessert table!

Ingredients

  • ½ cups Plus 1 Tablespoon Unsalted Butter, At Room Temperature, Divided Use
  • 1-½ cup Creamy Peanut Butter
  • 1 cup Packed Brown Sugar
  • 1 cup Sugar
  • 3 whole Large Eggs
  • 1 teaspoon Pure Vanilla Extract
  • 1 cup All-purpose Flour
  • 3-½ cups Old Fashioned Oats
  • 2 teaspoons Baking Soda
  • ½ teaspoons Kosher Salt
  • 12 ounces, weight Semi-Sweet Chocolate Chips
  • 1 bag (12.6 Oz. Size) Milk Chocolate M&Ms In Red, White, And Blue (or Use Regular Colors For Other Times Of The Year)
  • 1 can Fudge Frosting, Optional, 16 Ounce Size (I Just Used A Can I Picked Up In The Baking Aisle, But Homemade Chocolate Ganache Would Also Be Wonderful)
  • Red, White, And Blue Sprinkles, Optional

Preparation

Preheat oven to 350°F. Butter a 12″x17″ jelly roll pan with 1 tablespoon of the butter. Set aside.

In the bowl of a stand mixer using the whisk attachment, cream together remaining butter, peanut butter, brown sugar and sugar. Add eggs and vanilla and mix until incorporated. Add flour, oats, baking soda and salt, and mix again until incorporated.

Then, with a spatula (and plenty of arm strength), fold in the chocolate chips and M&M’s. Press dough into the prepared pan and bake for 14 to 15 minutes. These bars are meant to be chewy, so do not over bake! Remove pan from oven and set on a rack. Cool completely, then cut into bars.

These bars are fabulous just the way they are, but if you want to add a little more festivity for the 4th of July, try adding chocolate frosting and sprinkles! I simply used a can of fudge frosting that I picked up in the baking aisle. Place frosting in a pastry bag fitted with a medium star tip and swirl the frosting onto the top of each bar. Add some red, white and blue sprinkles and you’re set!

Source: Adapted from the recipe box of my husband’s cousin, Melanie Sorenson.

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