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Chewy Monster Cookie Bars with Candy Eye Sprinkles

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These chewy monster cookie bars are loaded with peanut butter, oats, and chocolate chips, topped with playful candy eye sprinkles for a fun and delicious treat perfect for parties or snacks.

Ingredients

Scale
  • 1 cup creamy peanut butter (natural, unsweetened preferred)
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour (can substitute 1/4 cup with almond flour for gluten-free)
  • 1 1/2 cups old-fashioned rolled oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet or milk chocolate chips
  • About 1/2 cup candy eye sprinkles (Wilton brand recommended)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy and pale, about 3 to 4 minutes.
  3. Mix in the peanut butter until smooth, then add eggs and vanilla extract, beating until well combined.
  4. In a separate bowl, whisk together the flour, rolled oats, baking soda, and salt.
  5. Gradually fold the dry ingredients into the wet mixture using a rubber spatula, being careful not to overmix. Fold in the chocolate chips gently.
  6. Spread the batter evenly into the prepared pan and smooth the surface, pressing lightly to compact the batter.
  7. Bake for 20 to 25 minutes, until edges are golden and a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking to keep chewiness.
  8. Immediately after removing from the oven, gently press the candy eye sprinkles into the top of the warm bars so they stick without melting.
  9. Let the bars cool completely on a wire rack, about 30 minutes.
  10. Cut into squares or rectangles and serve at room temperature.

Notes

Press candy eyes gently into warm bars immediately after baking to prevent melting or sliding off. Use old-fashioned oats for best chewy texture. If edges brown too quickly, loosely cover pan with foil halfway through baking. Room temperature eggs and butter improve batter consistency. Bars can be frozen for up to 2 months; thaw overnight before serving.

Nutrition

Keywords: monster cookie bars, chewy cookie bars, candy eye sprinkles, peanut butter cookie bars, easy cookie bars, kid-friendly dessert, Halloween treats

Find it online: https://flurpchef.com/chewy-monster-cookie-bars-recipe-easy-homemade-candy-eye-sprinkles/