Fudgy raspberry brownies are so easy to make at home! The chocolate brownies are made in one bowl with cocoa powder and melted chocolate, swirled with a raspberry jam and fresh raspberries and baked to gooey goodness.

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Soft, fudgy, quick and easy brownies swirled with raspberry jam + fresh raspberries makes an irresistible dessert.

Serve them plain or add a scoop of brownie batter ice cream for the ultimate indulgence!

I've made a lot of brownie recipes over the years and I have to say the texture on this recipe is my favorite; gooey, super fudgy and chewy. You will love how simple they are to make. And who isn't going to love only having one bowl to wash?

💗why you will love this swirl brownie recipe

• Classic flavor combo ~ raspberries and chocolate are right up there with peanut butter and chocolate for classic dessert flavors.
• Quick and easy ~ 10 minutes of prep time and this swirl brownie recipe will be in the oven.
• One bowl recipe ~ no fancy equipment needed; just a bowl and spatula.

🍫ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• Chocolate ~ Go with a semi-sweet variety {something in the 40-62% cacao range}. Scharffen Berger and Callebaut are my typical go-to chocolates for baking. Ghirardelli, Trader Joe's pound plus bars and Baker's are also good options.
• Unsalted butter ~ helps the brownies to have the rich and fudgy texture.
• Granulated sugar ~ brings sweetness and structure to the easy brownies.
• Kosher salt ~ balances all the flavors. Use half the amount if using table salt.
• Eggs ~ 3 large eggs are needed and add structure to the brownies.
• Vanilla ~ adds flavor, I prefer pure vanilla extract.
• All-purpose flour ~ provides structure, use your favorite brand.
• Cocoa powder ~ I use Sharffen Berger most of the time or Hershey's.
• Raspberries ~ fresh raspberries are needed for this homemade brownie recipe. Be sure to dry them well before adding them to the brownie batter.
• Raspberry jam ~ use your favorite brand.

👩🏻‍🍳how to make brownies with fresh raspberries

Start by preheating the oven to 350°F and line an 8x8 baking pan with parchment paper, leaving a little overhang. Lightly butter or grease the parchment paper.

Then in a medium bowl, melt together the butter and chopped dark chocolate and stir until well combined. Add the granulated sugar and kosher salt and mix until combined.

Next add the eggs and vanilla and stir until well combined.

Now add the flour and cocoa powder on top of the wet ingredients and stir until everything is just combined.

Pour or spoon half of the batter into the prepared baking pan and drop eight {8} ½ teaspoon portions of raspberry jam over the top of the brownie batter. Use a knife or toothpick to swirl the jam into the batter and then add half the fresh raspberries.

Top with the remaining batter, jam and fresh raspberries. Then bake until a tester comes out with just a few moist crumbs. Allow the brownies to cool in the baking pan set on a wire cooling rack.

tips for the best gooey brownies

• Don't over bake the brownies! No one likes a dry brownie. It's better to err on the side of less done than over done. The raspberry brownies will firm up and continue to cook as they cool. This is the metric I use to test when brownies are done baking ~

• If the toothpick still has thick batter on it, the brownies are not done.
• When the toothpick comes out clean, it means the brownies are over baked.
• If the toothpick comes out with some moist crumbs, they are done!

• Remember your oven is different than mine and the baking time may be slightly different. I use this oven thermometer to ensure my oven is at the temperature I think it is.
• For less dishes to wash, use a food scale and skip the measuring cups! This is the scale that I use and love. Using a scale also helps to make sure you have the correct quantities of ingredients.
• If you need to speed up the cooling process, once the brownies have cooled enough that you can pick up the pan with your bare hands, place the brownies in the refrigerator to cool completely.

Brownies are always a hit in the two sugar bugs household. When I need to have a gluten free version, I make my almond flour brownies. And when I want something a little different, I'll make brownie pie.

how to cut fudgy brownies

• Use parchment paper {or aluminum foil will also work} to line the baking pan. This allows you to lift the bars out of the pan to cut them.
• Chilled brownies will slice with cleaner cuts.
• If I am serving the raspberry brownies {or any bar cookie for that matter} to others, I like to clean up the edges before cutting them into squares. I use a sharp knife and trim just the very edge off of each side first. This also gives you a chance to test the treats!😉😉. My sugar bugs always seem to appear in the kitchen for a preview taste!
• Then use a sharp knife to cut the bars into desired sizes. Press straight down with the knife and don't saw back and forth. Wipe the knife clean in between each cut to keep the brownies neat and tidy.

frequently asked questions

how to store

Brownies can be stored in an airtight container in the refrigerator for 4-5 days.

The raspberry brownies also freeze well for up to 3 months.

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Raspberry Brownies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more raspberry recipes to enjoy

• Raspberry Opera Cake
• Homemade Raspberry Cake
• Raspberry Crumble Cookies
• White Chocolate Raspberry Cookies

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 16 brownies

Raspberry Brownies

Print

Fudgy raspberry brownies are so easy to make at home! The chocolate brownies are made in one bowl with cocoa powder and melted chocolate, swirled with a raspberry jam and fresh raspberries and baked to gooey goodness.

Prep Time 10 minutes

Bake Time 35 minutes

Total Time 45 minutes

Ingredients

• 9 tablespoons unsalted butter (128g)
• 6 ounces dark chocolate*, chopped (170g)
• 1 cup + 2 tablespoons granulated sugar (225g)
• ½ teaspoon kosher salt
• 3 large eggs
• 1 ½ teaspoons pure vanilla extract
• 1 cup all-purpose flour (125g)
• ¼ cup unsweetened cocoa powder (20-24g**)
• 2 tablepoons raspberry jam (35-40g)
• 1 cup fresh raspberries, washed and fully dried (125g)

Instructions

1. Preheat oven to 350°F and line an 8x8 baking pan with parchment paper, leaving a little overhang. Lightly butter or grease the parchment paper.
2. In a medium bowl, melt together the butter (9 tablespoons/128g) and chopped dark chocolate (6 ounces/170g) and stir until well combined. {I like to chop the chocolate small so it melts faster. I use the double boiler method, but if you are comfortable doing this in the microwave, that also works}.
3. Add the granulated sugar (1 cup + 2 tablespoons/225g) and kosher salt (½ teaspoon) and mix until combined.
4. Then add the eggs (3 large) and vanilla (1 ½ teaspoons) and stir until well combined.
5. Add the flour (1 cup/125g) and cocoa powder (¼ cup/20-24g) on top of the wet ingredients and stir until everything is just combined.
6. Pour or spoon half of the batter into the prepared baking pan {smoothing to the edges, if needed} and drop eight (8) ½ teaspoon portions of raspberry jam over the top of the brownie batter. Use a knife or toothpick to swirl the jam into the batter and then add half the fresh raspberries. Top with the remaining batter, jam and fresh raspberries.
7. Then bake 30-35 minutes, until a tester comes out with just a few moist crumbs***. Allow the brownies to cool in the baking pan set on a wire cooling rack. If you need to speed the cooling process, once the pan has cooled enough that you can pick it up bare-handed, you can place the pan into the refrigerator.
   

Notes

*Ideally a chocolate in the 40-60% cacao range, usually labeled as semi-sweet. Use a baking bar versus chocolate chips for the best results.

**Different brands of cocoa powder have different weights, typically 5g or 6g per tablespoon.

***It is better to air on the side of under baked versus over baked! The brownies will continue to cook in the pan after removed from the oven and will firm up once cool. You don't want wet batter on the tester, but you don't want it dry either. A few moist crumbs is perfect!

Brownies can be stored in an airtight container in the refrigerator for 4-5 days. The brownies also freeze well for up to 3 months.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 180Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 53mgSodium: 57mgCarbohydrates: 18gFiber: 2gSugar: 8gProtein: 3g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

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Nutter Butter bars mix up in one bowl with melted butter, no mixer needed. They are chewy and gooey {think brownie texture} and bursting with peanut butter. The nostalgic treat just might become your favorite cookie bars!

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

These Nutter Butter bars are the ultimate peanut butter bar cookies! They are soft and chewy and chock full of peanut butter and Nutter Butter cookies.

I know you're busy bakers {like me!} so I have perfected this easy recipe to be quick and uncomplicated.

In this post you will find step by step instructions and expert tips to help you succeed and have your family and friends know you are the king or queen of baked goods!

why you will love these peanut butter cookie bars

• Flavor ~ these nutty bars are for all the peanut butter fans as they are packed with peanut butter.
• Easy ~ the recipe uses melted butter and requires no dough chilling time. You press the bar cookie dough into a pan and then bake.
• One bowl ~ the quick to make recipe only needs one bowl; less dishes for the win!
• Nostalgic treat ~ Nutter Butter cookies made their debut in 1969, making them a childhood favorite for many.

🛒ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• Butter ~ unsalted is my choice, but if you only have salted just leave out the kosher salt.
• Peanut butter ~ creamy, no-stir peanut butter is best for this recipe. I recommend using a commercial brand like Jif or Skippy. If you prefer crunchy peanut butter, that can be substituted.
• Sugars ~ both granulated and brown sugars are used. I like dark brown sugar, but light brown can be used.
• Kosher salt ~ helps to balance the flavors. Use half the amount if you have table salt.
• Egg ~ one large egg is needed. I prefer it room temperature, but it isn't going to make or break the recipe if it's cold from the fridge.
• Vanilla ~ pure vanilla extract adds a nice layer of flavor to these peanut butter blondies.
• All-purpose flour ~ use your favorite brand and be sure to measure correctly. If you need gluten free bar cookies a 1 to 1 gluten free flour blend will also work. I like King Arthur or Bob's Red Mill.
• Nutter Butter cookies ~ you need 16 cookies for this recipe. Eight of the cookies will get crushed and added to the dough and the other eight get pressed onto the top of the cookie bars.

Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.

👩🏻‍🍳how to make this easy bar cookies recipe

Start by preheating oven to 350°F and prepare an 8x8 baking pan by lining it with parchment paper or aluminum foil.

Chop 8 of the Nutter Butter cookies into small pieces {about the size of large blueberries}.

Now in a medium to large bowl, whisk melted butter and peanut butter until smooth.

Then add the brown sugar, granulated sugar and kosher salt and whisk until combined.

Add the egg and vanilla and whisk until thoroughly combined.

Next add the flour and mix into the wet ingredients with a spatula until some flour remains.

Then add in the 8 chopped Nutter Butter cookies and mix until combined. The batter is very thick. Spread the batter evenly into the prepared pan and top with the remaining 8 Nutter Butter cookies, lightly pressing them into the batter.

Bake about 20-25 minutes, until edges are set and a toothpick inserted in the center comes out with just a few moist crumbs.

Then let the bars cool sitting in the pan on a wire cooling rack, this will take 1-2 hours depending on the temperature in your kitchen.

tips for chewy and soft nutter butter bars

• Line the 8x8 baking pan with parchment paper or aluminum foil for easy removal from the baking pan.
• Do not over bake; the recipe is designed for soft, slightly gooey and chewy peanut butter cookie bars. Remember that the Nutter Butter bars will continue to cook in the hot pan even after you remove them from the oven. When the edges are set and a toothpick comes out with just a few moist crumbs they are done.
• Allow the Nutter Butter bars to cool before cutting. You can speed the process up by placing the pan in the refrigerator once it's cool enough to pick up with bare hands. I also find chilled cookie bars cut into nicer slices, but I prefer eating them at room temperature.
• For the neatest looking bars, use a sharp knife to cut the nutty bars and wipe it clean between cuts.
• If you want to add a little decoration to the baked cookie bars, melt a little peanut butter and drizzle it over the cooled bars {or use chocolate if that's more your thing!}

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

variations

Triple peanut butter ~ add up to one cup of peanut butter chips or Reeses Pieces candies to the easy cookie dough.

Chocolate and peanut butter ~ add chocolate chips; regular or mini chips. Then melt a little chocolate and drizzle it over the top of the cooled bars.

Peanut butter bars with oatmeal ~ try my monster cookie bars recipe.

frequently asked questions

how to store

Nutter Butter bars can be stored in an airtight container at room temperature for 3-4 days or covered in the refrigerator for up to one week.

They also freeze well for up to 3 months. Allow to defrost before serving.

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Nutter Butter Bars. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more cookie bar recipes

• Nordy Bars {Butterscotch Bars}
• Caramelitas
• Blueberry Blondies
• Peanut Butter Blondies

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 16 bars

Nutter Butter Bars

Print

Nutter Butter bars mix up in one bowl with melted butter, no mixer needed. They are chewy and gooey {think brownie texture} and bursting with peanut butter.

Prep Time 15 minutes

Bake Time 25 minutes

Total Time 40 minutes

Ingredients

• 16 Nutter Butter cookies, divided
• ½ cup unsalted butter, melted (1 stick or 113g)
• ½ cup creamy peanut butter* (120g)
• ½ cup packed dark or light brown sugar (100g)
• ⅓ cup granulated sugar (67g)
• ½ teaspoon kosher salt
• 1 large egg
• 2 teaspoons pure vanilla extract
• 1 cup all-purpose flour (125g)

Instructions

1. Preheat oven to 350°F and prepare an 8x8 baking pan by lining it with parchment paper or aluminum foil. Leave a little overhang so you can easily pull the bars out to cut them.
2. Chop 8 of the Nutter Butter cookies into small pieces (about the size of large blueberries).
3. In a medium to large bowl, whisk melted butter (½ cup/113g) and peanut butter (½ cup/120g) until smooth. Then add the brown sugar (½ cup/100g), granulated sugar (⅓ cup/67g) and kosher salt (½ teaspoon) and whisk until combined. Add the egg (1 large) and vanilla (2 teaspoons) and whisk until thoroughly combined.
4. Now add the flour (1 cup/125g) and mix into the wet ingredients with a spatula until some flour remains. Then add in the 8 chopped Nutter Butter cookies and mix until just combined. The batter is very thick.
5. Spread the batter evenly into the prepared pan and top with the remaining 8 Nutter Butter cookies, lightly pressing them into the batter. Bake about 20-25 minutes, until edges are set and a toothpick inserted in the center comes out with just a few moist crumbs.
6. Let the bars cool sitting in the pan on a wire cooling rack, this will take 1-2 hours depending on the temperature in your kitchen. You can speed the process up by placing the pan in the refrigerator once it's cool enough to pick up with bare hands. I also find chilled cookie bars cut into nicer slices, but I prefer eating them at room temperature.
7. Cut into desired size and enjoy!

Notes

*Use a processed and emulsified peanut butter, such as Jif or Skippy. I tested this recipe with both creamy and crunchy peanut butter so use your favorite.

Nutter Butter bars can be stored in an airtight container at room temperature for 3-4 days or covered in the refrigerator for up to one week. They also freeze well for up to 3 months. Allow to defrost before serving.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 324Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 60mgSodium: 166mgCarbohydrates: 43gFiber: 1gSugar: 22gProtein: 5g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

You'll love these quick and easy monster cookie bars! They are soft, chewy and full of peanut butter, oats and chocolate. The best part is they mix up in one bowl by hand!

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Who loves cookies, but needs something quick and easy to bake? I know you are busy bakers too and this monster cookie bars recipe makes the BEST thick, soft and chewy bars!

My recipe doesn't skimp on the peanut butter either. With peanut butter in the dough and then a layer of peanut butter baked between the layers and m&m's and chocolate chips; they are truly a monster cookie dream!

For other stuffed bar cookies try my sugar cookie sandwiches or carrot cake sandwich cookies.

why you will love these easy bar cookies

• Thick and chewy ~ full of oats, peanut butter and chocolate chips. They also have a layer of extra peanut butter in the middle, which makes them gooey and addictive!
• Easy dessert bars ~ everything mixes up in a bowl with a spoon and bakes in one pan.
• One bowl recipe ~ I'm always trying to find ways to use less dishes!

what are monster cookies made of?

Monster cookie bars are a combination of peanut butter, oats, m&m's and chocolate chips {or other mix-ins}. They are soft, thick and chewy and very delicious!

If you need a gluten free {or nut free} version of monster cookies, try my flourless monster cookies.

🥜ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• Peanut butter ~ Creamy, no-stir peanut butter is best for this recipe. I recommend using a commercial brand like Jif or Skippy. It's used in the monster cookie bars dough and frozen into a layer that gets stuffed between the dough for a gooey middle.
• Melted butter ~ unsalted is my choice, but if you only have salted just leave out the kosher salt.
• Sugar ~ both granulated and brown sugars are used.
• Egg ~ one large egg is needed. I prefer it room temperature, but it isn't going to make or break the recipe if it's cold from the fridge.
• Vanilla ~ pure vanilla extract adds a nice layer of flavor to these bar cookies.
• Kosher salt ~ helps to balance the flavors. Use half the amount if you have table salt.
• Ground cinnamon ~ adds another flavor layer.
• Baking soda ~ just a little to give the chewy bars a little lift.
• Oats ~ old-fashioned oats are what tends to be traditional in monster cookie bars. They add so much chewy texture! I tested this recipe with all old-fashioned oats and with a combination of quick oats and old-fashioned oats. My testers preferred the combination.
• All-purpose flour ~ use your favorite brand and be sure to measure correctly. If you need gluten free bar cookies a 1 to 1 gluten free flour blend will also work.
• Chocolate chips and m&m's ~ my family likes semi-sweet chocolate chips, white chocolate chips and mini m&m's. Peanut butter chips, Reeces Pieces and toffee bits are all excellent choices for mix-ins too.

prep the gooey peanut butter layer

Prepare an 8x8 baking pan with parchment paper {or aluminum foil}, drop the peanut butter into the prepared baking pan and smooth into an even layer.  Pull the peanut butter out of the pan and place on a small cutting board to flat surface and place in the freezer for a minimum of 1 hour and up to 2 days.

👩🏼‍🍳how to make these easy thick and chewy bars

Once the peanut butter layer has frozen, preheat the oven and prepare an 8x8 baking pan with parchment paper.

In a medium to large bowl, mix together the melted butter and peanut butter until well combined.

Now add the brown sugar and granulated sugar and stir until combined.

Then add the egg and vanilla. Scrape up and down the bowl if needed and mix until combined.

Now add the cinnamon, baking soda and kosher salt and mix until well combined.

Next add the oats and all-purpose flour and mix until some large flour streaks remain. Then add your mix-ins and gently fold to combine.

Drop half of the cookie dough into the prepared baking pan and smooth to an even layer.

Then remove the peanut butter layer from the freezer and gently peel it off the parchment paper and lay it over the top of the dough. I found the peanut butter can stick in a few places, but should mostly pull off. In my testing it sticks to aluminum foil more than parchment paper. Gently spread the remaining dough over the top of the peanut butter layer. Add a few extra mix-ins pressed on top, if desired.

Bake for 20 - 25 minutes or until the edges have lightly browned and a tester in the center comes out with just a few moist crumbs. Allow to cool in the pan on a wire cooling rack.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

tips for the best monster bar cookies

Remember that your oven is different than mine and baking times may vary slightly.

Measure your oats and flour correctly. A kitchen scale is best, but if you don't have one use the spoon and level method. Spoon the flour or oats into the measuring cup and use the back of a knife to level it off.

Don't over bake! For the best soft and chewy with a gooey peanut butter middle, don't over bake these bar cookies.

The frozen peanut butter layer should peel off the parchment paper in mostly one piece. If it breaks, it's okay, just do your best to lay it into an even layer over the cookie dough.

For a bakery style looking cookie bar save aside a tablespoon of the mix-ins and press them into the top of the cookie dough prior to baking.

variation ideas for this one bowl recipe

• Halloween ~ use Reeces Pieces and eye ball candies.
• Triple peanut butter ~ use peanut butter chips and Reeces Pieces for mix-ins.
• Use colored m&m's to match your favorite sports team or holiday.
• Chop up leftover Halloween candy into small pieces for your mix-ins.
• To make them extra chewy, add some coconut.

frequently asked questions

are monster cookie bars gluten free?

This recipe, as written, is not gluten free. But you can replace the flour with a 1 to 1 gluten free flour replacement {I like King Arthur or Bob's Red Mill} and make sure your oats are certified gluten free for a gluten free version.

what kind of peanut butter do I need?

Creamy, no-stir peanut butter is best for this recipe. I like Skippy or Jif.

Can I use quick oats?

I tested this recipe with 100% old-fashioned rolled oats. I also tested this recipe with 50% quick oats and 50% old-fashioned oats; my taste testers preferred the combination of old-fashioned and quick oats.

can I bake in a different size pan?

Yes, you can use a 9x9 baking pan. Just know the bars will be a little thinner and will need a little less time to bake.

You can also double the recipe and bake them in a 9x13 pan.

how to store

Monster cookie bars will stay fresh in an airtight container at room temperature for 2-3 days or can be stored in an airtight container in the refrigerator for up to 5 days. We like them best at room temperature.

They also freeze well for up to three months; allow to defrost before serving.

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Monster Cookie Bars. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more peanut butter recipes

• Peanut Butter Muffins
• Butterfinger Pie
• No Bake Peanut Butter Espresso Cheesecake
• Buckeye Bars
• Peanut Butter Thumbprint Cookies

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 16 bar cookies

Monster Cookie Bars

Print

Quick and easy monster cookie bars! They are soft, chewy and full of peanut butter. The best part is they mix up in one bowl by hand!

Prep Time 15 minutes

Bake Time 25 minutes

Total Time 40 minutes

Ingredients

• ½ cup peanut butter (120g)
• ¼ cup unsalted butter, melted (57g)
• ½ cup peanut butter (120g)
• ½ cup packed brown sugar (100g)
• ¼ cup granulated sugar (50g)
• 1 large egg
• 2 teaspoons pure vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 ¼ oats* (100g)
• 1 cup all-purpose flour (125g)
• 1 cup mix-ins (I used semi-sweet chocolate chips, white chocolate chips and mini m&m's)

Instructions

1. For the peanut butter filling: prepare an 8x8 baking pan with parchment paper (or aluminum foil), drop the peanut butter (½ cup/120g) into the prepared baking pan and smooth into an even layer.  Then use an off set spatula or knife to push the edges in slightly.  Pull the peanut butter out of the pan and place on a small cutting board to flat surface and place in the freezer for a minimum of 1 hour and up to 2 days.  (If placing in the freezer longer than 1 hour, cover the peanut butter layer).

Preheat oven to 350°F and line a 8x8 baking pan with parchment paper.

1. For the cookie bars: In a medium to large bowl, mix together the melted butter (¼ cup/57g) and peanut butter (½ cup/120g) until well combined.
2. Now add the brown sugar (½ cup/100g) and granulated sugar (¼ cup/50g) and stir until combined.
3. Then add the egg (1 large) and vanilla (2 teaspoons). Scrape up and down the bowl if needed and mix until combined. Now add the cinnamon (1 teaspoon), baking soda (½ teaspoon) and kosher salt (½ teaspoon) and mix until well combined.
4. Next add the oats* (1 ¼ cups/100g) and all-purpose flour (1 cup/125g) and mix until some large flour streaks remain. Then add your mix-ins** (1 cup total) and gently fold to combine.
5. Drop half of the cookie dough into the prepared baking pan and smooth to an even layer. Then remove the peanut butter layer from the freezer and gently peel it off the parchment paper and lay it over the top of the dough. I found the peanut butter can stick in a few places, but should mostly pull off. In my testing it sticks to the aluminum foil more than parchment paper. Gently spread the remaining dough over the top of the peanut butter layer. Add a few extra mix-ins pressed on top, if desired.
6. Bake for 20 - 25 minutes or until the edges have lightly browned and a tester in the center comes out with just a few moist crumbs. Allow to cool in the pan on a wire cooling rack.
7. Then use the parchment to pull the bars out of the pan and cut into desired sizes.

Notes

*You can use all old-fashioned oats. It will still be 1 ¼ cups/100g. My testers like these bars best with a combination of quick oats (50g) and old-fashioned oats (50g). I have not tested them with 100% quick oats.

Monster cookie bars will stay fresh in an airtight container at room temperature for 2-3 days or can be stored in an airtight container in the refrigerator for up to 5 days. We like them best at room temperature. They also freeze well for up to three months; allow to defrost before serving.

I recommend a metal baking pan; glass can take up to double the amount of baking time.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 201Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 19mgSodium: 162mgCarbohydrates: 21gFiber: 2gSugar: 10gProtein: 5g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!