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Fourth of July Monster Cookie Bars

Fourth of July monster cookie bars with M&M's and chocolate chips on a wooden table.
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These gourmet monster cookie bars pack all the beloved textures of chewy oats, creamy peanut butter, and pockets of chocolate and candy into a sturdy, sliceable bar. Finished with a drizzle of dark chocolate and a sprinkle of flaky sea salt, they are the perfect festive and shareable treat for summer celebrations.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup creamy peanut butter
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups old-fashioned rolled oats
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup red, white, and blue M&M's candies, plus extra for topping
  • Flaky sea salt, for finishing
  • 1/4 cup melted dark chocolate, for drizzling

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
  2. In a large bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar together with a mixer on medium speed for 2-3 minutes until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the oats, flour, baking soda, and salt.
  5. With the mixer on low, gradually add the dry ingredients to the wet mixture. Mix just until no flour streaks remain.
  6. Use a sturdy spatula to fold in the chocolate chips and 1 cup of the M&M's candies.
  7. Transfer the thick dough to the prepared pan. Press it into a smooth, even layer using your hands or the bottom of a measuring cup.
  8. Scatter the remaining M&M's over the top and press them in lightly.
  9. Bake for 30-35 minutes, or until the edges are golden brown and the center is set (it will still look a little soft).
  10. Let the pan cool completely on a wire rack. Once cool, drizzle with melted dark chocolate and sprinkle generously with flaky sea salt before slicing.

Notes

For clean slices, let the bars cool completely before cutting. Store in an airtight container at room temperature for up to 4 days. The bars can be frozen for up to 3 months. For a gluten-free version, use a 1:1 gluten-free flour blend and certified gluten-free oats.

Nutrition

Find it online: https://www.stacksipsnack.com/fourth-of-july-monster-cookie-bars/