- Level: Easy
- Total: 1 hr 20 min (includes cooling time)
- Active: 15 min
- Yield: 16 bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 448
- Total Fat
- 24 g
- Saturated Fat
- 9 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 6 g
- Sugar
- 24 g
- Protein
- 13 g
- Cholesterol
- 50 mg
- Sodium
- 197 mg
This is the bar form of one of my favorite cookies, the monster cookie! The monster cookie originated in Michigan and contains oats, peanut butter and candy-coated chocolates, and traditionally does not have flour. I love the chewy consistency and nutty flavor from the oats and peanut butter. It's kind of like a more indulgent granola bar!
- Level: Easy
- Total: 1 hr 20 min (includes cooling time)
- Active: 15 min
- Yield: 16 bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 448
- Total Fat
- 24 g
- Saturated Fat
- 9 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 6 g
- Sugar
- 24 g
- Protein
- 13 g
- Cholesterol
- 50 mg
- Sodium
- 197 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F.
- Line a 9-inch square metal pan with parchment paper that comes up on two sides to give you little wings.
- In a medium bowl, combine the oats, coconut, baking soda, cinnamon and salt. In a large bowl, whisk together the peanut butter, brown sugar, butter and granulated sugar until combined and creamy. Add the eggs one at a time, whisking well after each. Add the vanilla. Using a rubber spatula, fold in the oat mixture until combined, then fold in the peanuts and chocolate-coated candies. Press into the baking pan. Press a few additional chocolate-coated candies into the top.
- Bake until browned around the edges; begin checking for doneness at 28 minutes. Let cool in the pan completely, then carefully lift out of the pan and use a sharp serrated knife to slice into bars. Store in an airtight container at room temperature for a few days.
