Fudge Ripple Monster Cookie Bars

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I have my dream job at the library and I absolutely adore it!  I love books and I love our librarians, so it’s a really fun mix 🙂

On one of my shifts in nonfiction, one of the cookbooks happened to catch my eye.  It was Sally’s Baking Addiction – the same Sally that now has the fabulously famous blog and who has half a million recipes on Pinterest.

Of course, I checked it out.  Since it was the week of prom and I was going to do my friend’s hair, I also checked out 2 hair styling books and another baking book.

We’re celebrating my brother Alex’s birthday today since we weren’t able to last week, so I took the opportunity to make his white sheet cake and these amazing little bars.

I have a thing with peanut butter and chocolate combinations, so this recipe is definitely one that popped out when I was browsing the cookbook.  Plus, the oatmeal texture that brings back nostalgic monster cookie making memories?  Irresistible.

First off, preheat oven to 350°.  Lin the bottom and sides of an 8 x 8 in. baking pan with aluminum foil, leaving the overhang on all sides.  Set aside.

Whisk the flour, oats, and baking soda together in a large bowl.  Set aside.  Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together in a large bowl on medium speed until cream, about 2-3 minutes.  Add peanut butter, egg, and vanilla on after the other, mixing after each addition.  Scrape down the sides of the bowl as needed.

With the mixer running on low, slowly add the dry ingredients into the wet ingredients until combined.  Do not overmix.  Press two-thirds of the dough evenly into the prepared baking pan.  Stir in the M&Ms into the remaining dough.  Set aside while you make the fudge ripple filling.

In a small saucepan over low heat, combine the sweetened condensed milk, butter, and chocolate chips.

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Stir until the chocolate chips are melted and the mixture is smooth.  Remove from the heat and stir in the vanilla.  Pour the fudge over the bottom layer of dough.

DSC_0146Mold the remaining dough containing M&Ms into flat pieces and layer on top of the fudge filling.  You won’t have enough dough to make a single layer, so some of the filling will be exposed.

DSC_0152Bake for 25 minutes or until the top is lightly browned.  Allow to cool completely.  Lift the foil out of the pan using the overhang on the sides and cut into bars.  Bars stay fresh in an airtight container at room temperature or in the refrigerator for up to 1 week.

Personal note: I didn’t really get the foil step and don’t really think it’s necessary with the way they turned out, so if you want to delete that step, go for it.

Also, make sure not to have too many M&Ms on the top layer, because they make the bar a bit too crumbly.

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Enjoy! 😀

Fudge Ripple Monster Cookie Bars

Monster Bars

1 1/3 cups (170g) all-purpose flour

2/3 cup (60g) old-fashioned rolled oats

1/2 tsp. baking soda

1/2 cup (1 stick or 115g) salted butter, softened to room temperature

1/2 cup (100g) light brown sugar

1/4 cup (50g) granulated sugar

3/4 cup (185g) creamy peanut butter

1 egg

1 tsp. vanilla extract

3/4 cup (150g) M&Ms

Fudge Ripple Filling

7 oz. (200g or 1/2 x 14 oz can) sweetened condensed milk

1 tbsp. salted butter

1 cup (180g) semi-sweet chocolate chips

1 tsp. vanilla extract

  • Preheat oven to 350°.  Lin the bottom and sides of an 8 x 8 in. baking pan with aluminum foil, leaving the overhang on all sides.  Set aside.
  • Make the bars:  Whisk the flour, oats, and baking soda together in a large bowl.  Set aside.
  • Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together in a large bowl on medium speed until cream, about 2-3 minutes.  Add peanut butter, egg, and vanilla on after the other, mixing after each addition.  Scrape down the sides of the bowl as needed.  With the mixer running on low, slowly add the dry ingredients into the wet ingredients until combined.  Do not overmix.
  • Press two-thirds of the dough evenly into the prepared baking pan.  Stir in the M&Ms into the remaining dough.  Set aside while you make the fudge ripple filling.
  • Make the fudge ripple: In a small saucepan over low heat, combine the sweetened condensed milk, butter, and chocolate chips.  Stir until the chocolate chips are melted and the mixture is smooth.  Remove from the heat and stir in the vanilla.  Pour the fudge over the bottom layer of dough.
  • Mold the remaining dough containing M&Ms into flat pieces and layer on top of the fudge filling.  You won’t have enough dough to make a single layer, so some of the filling will be exposed.
  • Bake for 25 minutes or until the top is lightly browned.  Allow to cool completely.  Lift the foil out of the pan using the overhang on the sides and cut into bars.  Bars stay fresh in an airtight container at room temperature or in the refrigerator for up to 1 week.

(All recipe and steps copyright from Sally’s Baking Addiction, 2014)

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