Monster Cookie Bars have probably saved my sanity at least twice this month. You know how it is, you need a treat for a school party, but you’ve got, like, zero energy for a sink full of dishes or complicated steps. That’s where these bars come to the rescue, sorta like a dessert lifeline. With one bowl, just a wooden spoon, and a cabinet raid—boom, you’ve got chewy, chunky goodness. Oh, and if you’re ever in the mood for something with oats, these oatmeal raisin cookie bars will hit the spot, or take a wild turn and try these Christmas sugar cookie bars when the season’s right.
What Are Monster Cookie Bars?
Okay. Imagine the wildest mash-up of your favorite cookies: chocolate chip, oatmeal, peanut butter, and those iconic colorful candies all living together in a thick, gooey slab. That’s basically what Monster Cookie Bars are. Honestly, they taste like childhood, a cookie jar explosion, and a candy aisle road trip all rolled into one square.
There’s something super satisfying about biting into something where every piece has a little of everything. It’s a crowd-pleaser that doesn’t even require much skill (my kids say they could make “literally hundreds,” but that might be an exaggeration).
I’ve seen people get kind of possessive about these at parties, like hiding them behind the fruit tray. Fair warning: do not plan on leftovers. The combo is just too irresistible.
“I made these for the soccer team, and not kidding, one of the parents asked for the recipe before they even finished chewing. That’s never happened before!” — Actual mom friend at drop-off
Totally Customizable
If you ask me, Monster Cookie Bars are the sweatpants of the dessert world—relaxed, forgiving, and ready for whatever you throw at them. I mean, you wanna swap in butterscotch chips? Go for it. Add chopped pretzels? You’re a genius. Lately, I’ve been using up old Halloween candy this way, and who’s gonna judge?
Some folks claim you “need” a specific candy, but honestly, you don’t. If you want to go classic, grab those little rainbow chocolate candies, but white chocolate chips, toffee bits, or even dried cranberries are all fair game.
I get asked about nut allergies a lot. Good news: peanut butter can be swapped for almond butter or sunflower seed butter. Same chewy magic. The bars are basically your creativity playground. (And if you run out of ideas, check out this treasure trove of cookie bar recipes for some next-level inspo.)
How to Make Them
Alright, here’s where things get laughably easy. If you can stir with a bit of oomph, you got this. No wilted fancy mixers or fussy steps. I double-dog dare you to use just one bowl.
Start with these:
- 1 cup creamy peanut butter (the classic)
- 2/3 cup packed brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups old-fashioned oats
- 1/2 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips (semisweet is my pick)
- 1 cup candy-coated chocolate candies (you know the ones)
How you do it:
- Toss the peanut butter, melted butter, sugars, eggs, and vanilla in your bowl. Mix till smooth as peanut butter pie.
- Add oats, flour, baking soda, and salt. Stir it up with that same spoon. No precision needed, just don’t overmix.
- Fold in chocolate chips and candy-coated candies, leaving a handful aside for topping.
- Spread the dough into a parchment-lined 9×13 pan. Smooth gently, then sprinkle the last bit of candies on top.
- Bake at 350°F for about 18–22 minutes. The edges get a bit golden while the middle stays a touch gooey.
- Cool, slice, and try not to eat all eight bars in one sitting. (I have failed at this step.)
Tip: For a more decadent twist, check out these chocolate chip cookie brownies for double-layer goodness!
How to Store Monster Cookie Bars
Here’s something I realized: these bars never last more than three days at my place—but if you have more self-control, storage matters so you can enjoy them longer.
Plop leftovers in an airtight container. They’re fine on the counter for up to four days (if your family isn’t circling like sharks). If you’re making a batch for future sugar emergencies, freeze them in a zip-top bag—just separate layers with wax or parchment paper so they don’t stick.
Best part? They thaw crazy fast. Just pop one in your lunchbox and it’ll be ready by midday. Pro tip: Warm leftovers in the microwave for eight seconds. Melted chips! Life-changing.
Oh, and if you’re a dessert hibernator like me in winter months, try stashing them with some other goodies from this chocolate bars collection. Options = happiness.
A Summary of How to Prevent Overflow
Overflow—the nemesis of every bar baker. I’ve seen it: gooey batter bubbling up and over the pan, causing burnt gunk and ruined parchment. Bleh. Let’s dodge that mess together.
- First, make sure your pan is big enough. I use a true 9×13—no cheating with a smaller casserole dish.
- Don’t fill it higher than 3/4 full. That puffy, rising dough needs elbow room.
- If you accidentally overload the pan, scoop some out and make a few “single” bars in a muffin tin. Waste not!
- Line your pan with parchment for easy lift-out (and easier cleanup). Seriously, ruined pans are no fun.
If you pay attention to those tips, your Monster Cookie Bars will stay contained and you’ll avoid grumpy dishwashing sessions.
Common Questions
Q: What if I don’t have peanut butter?
A: Try almond butter, sunflower seed butter, or even cashew butter. No disasters here.
Q: Can I make them gluten-free?
A: Easy! Use gluten-free oats and swap the flour for your favorite blend.
Q: Are these desserts freezer friendly?
A: Yes, and they actually taste pretty good straight from the freezer. Crunchy candies are a win!
Q: How do I know when they’re done?
A: Edges golden, center just barely set. If you’re unsure, underbake by a minute. Gooey beats dry, always.
Q: Can I halve the recipe?
A: For sure! Use an 8×8 pan and check them early. Snack-sized batch—less temptation, maybe.
Bake These and Feel Like a Genius
Monster Cookie Bars are my go-to for those times when you want a treat that’s classic, easy, and honestly, way better than anything you’ll pick up at a store. Whether you follow the recipe exactly or go a little wild with mix-ins, you’re in for chewy, chocolate-studded heaven. Want to see other spins on this idea? Seriously, peek at these Monster Cookie Bars from Two Peas & Their Pod, monster-size fun with even more tips at FIVEheartHOME, or the deep-dish chocolatey version at Chocolate with Grace. Honestly, make these once, and I bet you’ll end up stashing the recipe somewhere handier than your grandma’s phone number.
