Preheat oven to 350F. Line an 8-by-8-inch baking pan with
aluminum foil, spray with cooking spray; set aside.
In a large, microwave-safe bowl melt the butter, about 1 minute on
high power.
Wait momentarily before adding the egg so you don't scramble it.
Add the egg, brown sugar, vanilla, and whisk until smooth.
Add the peanut butter and whisk or stir until smooth and
incorporated.
Add the flour and stir until just combined, don't overmix.
Add all remaining add-ins and fold to incorporate.
Turn batter out into prepared pan, smoothing the top lightly with a
spatula. I like to strategically place a few M&Ms on the top of the
batter for a nice visual effect.
Bake for about 25 minutes, or until top is set. A toothpick inserted
in the center should come out clean, or with a few moist crumbs,
but no batter. Allow bars to cool in pan for at least 30 minutes
before slicing and serving. Bars will keep airtight at room
temperature for up to 1 week, or in the freezer for up to 6 months.
Originally Submitted
2/1/2015
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