Salty Sweet Monster Bars


By Emma
Certified Culinary Professional
Ingredients
- 6 tablespoons melted butter
- 3/4 cup packed light brown sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/3 cup M&Ms
- 1/4 cup dark chocolate chips
- 1/4 cup peanut butter chips
- 1/3 cup crushed pretzel pieces
About the ingredients
Method
- Preheat oven to 350F. Spray an 8x8 pan aggressively with nonstick spray; line with parchment for easy release.
- In a large bowl, stir melted butter, light brown sugar, and peanut butter until the sugar starts melting. Add egg and vanilla. Mix until homogenous.
- Slowly fold in flour just until no streaks remain; avoid overmixing or risk tough bars.
- Gently fold M&Ms, dark chocolate chips, peanut butter chips, and pretzels, distributing evenly but carefully.
- Transfer batter to pan, press down firmly. Target even thickness; compacting helps bars hold shape but not mashed.
- Bake for roughly 27 minutes. Watch edges—golden brown with bubbling scent of peanut butter rising. Dough remains a bit soft and yielding in center.
- Cool fully in pan. Bars firm up but keep chew. Cutting before cool leads to crumbling.
- Store airtight at room temp. Can swap peanut butter with almond butter or sunflower seed butter for allergen-free twist.
- If mixture too loose, add teaspoon more flour; too dry add small splash milk or egg white to bind.
Cooking tips
Chef's notes
- 💡 Butter melted but not burnt; scorch ruins base. Stir while sugar partially dissolves; gritty ruins chew. Brown sugar adds moisture but too much drags texture down. Peanut butter loosely measured; too much makes dough slip, bars fail to hold shape.
- 💡 Fold flour gently; avoid full mix, gluten development toughens bars. Folding last ingredients sparingly keeps candy chunks distinct. Pretzels chunked, not pulverized; crunch comes from uneven bits which swell slightly during bake. Compaction important; firm press but no mash or bars crumble later.
- 💡 Oven must hit full temp; butter and sugar meld only once heat steady. Bake time flexible, watch for golden edges and rise of peanut butter scent. Center jiggly, almost soft to touch means done. Toothpick test misleading here; gooey interior is right not underdone.
- 💡 Cooling fully crucial. Bars fragile if sliced warm. Airtight storage stops chew drying. Refrigeration tightens bars but risks drying. Adding splashes milk or egg white rescues dry dough; flour dusts tacky. Almond or sunflower seed butter swap easily; flavor twists but impact binding slightly apparent.
- 💡 Mistakes common with baking time; edges brown aggressively first, center stays soft. Smell signals; peanut butter aroma peaks late baking. Candy chips can melt slightly, color stays with proper folding. Use parchment rather than spray alone; cleanup easier and bars release clean. Patience with cooling prevents crumbles.
Common questions
How do I know when bars are done?
Watch edges closely, golden brown signals. Center looks soft but yields slight jiggle. Toothpick can’t judge gooey middle. Smell peanut butter rising, subtle but real tip-off.
Can I swap nut butters?
Yes, almond or sunflower seed work. Texture changes slight; dough less sticky sometimes. Flavor shifts noticeably but bars keep chew. Adjust moisture if dough feels off; milk or flour helps rebalance.
My bars crumble after cutting, why?
Usually slicing too soon. Bars still cooling hold shape better. Overbaking dries interior, watch edges not just timer. Firm pressing before bake keeps bars tight. Avoid overmixing flour, tough bars crumble too.
Best way to store bars?
Airtight container room temp keeps chew well few days. Refrigerate for longer but leads to drying edges. Freeze for up to month; thaw slowly room temp. Paper towel layer inside container can help absorb excess moisture.