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Sweet & Salty Monster Cookie Bars

Sweet & Salty Monster Cookie Bars for Irresistible Snacking

Indulge in Sweet & Salty Monster Cookie Bars, a perfect balance of gooey chocolate, creamy peanut butter, and crunchy pretzels.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 20 minutes
Total Time 1 hour
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup unsalted butter Use for better control of salt content.
  • 1 cup brown sugar Light brown works best for flavor.
  • 1 cup peanut butter Can substitute with almond butter for nut-free.
  • 1 large egg Ensure it’s at room temperature.
  • 1 tsp vanilla extract Almond extract can be substituted.
  • 2 cups all-purpose flour Substitute with gluten-free flour if needed.
For the Mix-Ins
  • 1 cup peanut M&Ms Any variety of M&Ms can work.
  • 1 cup semi-sweet chocolate chips Dark chocolate chips can be substituted.
  • 1 cup peanut butter chips Optional for a less sweet option.
  • 1 cup broken pretzels Any type of pretzel can be used.

Equipment

  • 9x13 inch baking pan
  • Mixing bowl
  • Whisk
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine melted butter, brown sugar, and peanut butter; whisk until smooth. Add egg and vanilla extract, stirring well.
  3. Gradually add flour to the wet mixture, stirring until just combined.
  4. Fold in the mix-ins: M&Ms, chocolate chips, peanut butter chips, and broken pretzels.
  5. Grease a 9x13-inch baking pan and pour the dough, spreading it evenly.
  6. Bake for about 25 minutes, until edges are golden brown and center is set.
  7. Let the bars cool in the pan for 15-20 minutes before cutting into squares.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 2gSugar: 15gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Store in an airtight container at room temperature for up to a week or refrigerate for 2 weeks. Freeze for up to 3 months.

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