They have all the deliciousness of the cookies but in bar form. I’m obsessed and have already made these three times. They are so simple to throw together and make a great summertime snack to have on hand for the kids. Don’t forget these are gluten-free and are the perfect treat to make for your loved ones who have Celiac disease or gluten sensitivities.
When you bake the bars, it can be a little tricky to tell if the center is done. They needed to bake in my oven for 24 minutes, but I put 22-25 minutes in the recipe instructions. Don’t be afraid if the middle still seems a little soft. When they cool, it firms up, and they have the most wonderful chew! Seriously, I can’t wait for you to try these yummy and simple Monster Cookie Bars!
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Step-by-Step Photos for How to Make Monster Cookie Bars
Frequently Asked Questions about How to Make Monster Cookie Bars
Do you recommend using crunchy peanut butter or creamy peanut butter?
Either one will work in this recipe. It’s really a personal preference. If you decide to use crunchy peanut butter, then the bars will have an added texture from the chopped peanuts.
Can I leave the Karo syrup out?
The Karo syrup is an optional ingredient. However, it makes the bars chewier, so I recommend adding the Karo syrup if you have it on hand.
Does it matter if I use light or dark Karo syrup?
I use light Karo syrup, but there wouldn’t be a big difference if you use dark.
Can I use unsweetened coconut?
I use shredded sweetened coconut, but I’m pretty sure they would still taste good with unsweetened coconut.
I’m not a fan of coconut. Can I leave it out?
Yes. The bars will still taste good if you do not add the coconut.
How do you know when the bars are done?
When you bake the bars, it can be a little tricky to tell if the center is done. They needed to bake in my oven for 24 minutes, but I put 22-25 minutes in the recipe instructions since not all ovens are the same. Don’t be afraid if the middle still seems a little soft. When they cool, it firms up, and they have the most wonderful chew!
Baker’s Tools:
- Stand or Hand Mixer
- Glass 9×13 Baking Dish
- Cooking Spray
- Measuring Cups
- Old-Fashioned and Quick Oats
- M&Ms
More Delicious Gluten-Free Treats
- ⅓ cup softened butter or margarine (5⅓ TBSP)
- ⅔ cup granulated sugar
- ⅔ cup brown sugar
- ¾ cup peanut butter
- 1 tsp Karo syrup (Optional, but does make them chewier, so add it if you have some.)
- 2 eggs
- 1 tsp vanilla
- 3 cups oats (I use half old-fashioned and half quick oats.)
- 1¼ tsp baking soda
- ½ cup shredded coconut
- ½ cup milk chocolate chips
- ½ cup plain M&Ms candies
- Preheat oven to 350 degrees.
- Spray a 9x13 glass baking dish with cooking spray and set aside.
- In your stand mixer or with a hand mixer, cream together the butter, sugar, brown sugar, and peanut butter for 1 minute.
- Add the vanilla and eggs. Cream together for 30 seconds or until completely combined, being sure to scrape the edges down partway through, if needed.
- Next, add the oatmeal and baking soda and mix until well combined.
- Finally, mix in the coconut, chocolate chips, and M&Ms.
- Once chocolate and coconut are mixed in, spread the mixture evenly into the prepared 9x13 pan.
- Bake at 350 degrees for 22-25 minutes. In my oven, it takes 24 minutes.
- Cookies are done when the top is nicely browned and the center seems slightly set. It will still be very soft until it cools completely. Don't worry. They will be so yummy and chewy.
- Let cool completely before cutting into squares.
- Enjoy!
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Hi Maria, these sound wonderful! But is there no flour in there?
Thanks Nancy, Yes, no flour…makes them a great treat for people who are gluten free, but they are so delicious even people who can have gluten love them. 🙂