Recipe: Reese’s Monster Cookie Bars

Reese’s monster cookie bars – and, they’re gluten free! A while back I made monster cookie bars with chocolate chips and M & Ms and they were great. Yet I saw these Reese’s in the grocery store one day and wanted to eat the whole pack – so I incorporated them into a couple of recipes. I’m sure you caught the Reese’s rice krispie squares! Well, here we are again – let’s bake up.

Ingredients

• 1 cup of natural chunky peanut butter
• 2 eggs
• 1/2 cup of brown sugar
• 2 tablespoons of agave
• 1 tablespoon of melted coconut oil
• 2 teaspoons of vanilla
• 1/2 teaspoon of baking soda
• about 1/4 teaspoon of salt
• 1/4 cup of oats, chocolate chips, and Reese’s pieces
• reserve a few candies and chocolate chips for the top

First, set the oven to 350 degrees and line a 9×9 pan with parchment paper.

Then, mix the first 6 ingredients together until they’re well combined. Then add in the baking soda and salt.

Mix in the oats, chocolate chips, and the candy. Stir gently.

Then, press into the baking dish and top with the extra goodies.

Bake at 350 for 18-22 minutes – you want the centre to have some gooeyness to it.

Once it’s done, take out and let it cool.

You need to let these cool for I’d say at least an hour before you cut them. They’re soft and gooey for sure. I usually take the parchment paper out of the dish and put the whole cookie bar on a cooling rack in the fridge. Then cut them about 35-45 minutes later and eat the middle ones. So good!

See how gooey they are? Pure goodness.

Well, there you go – one Reese’s monster cookie bars ready to go. We like them best when they’re cold, so store in an air tight container in the fridge and they’ll keep for 5-6 days.

Thanks for stopping by – see you again soon.