These bars were one of the desserts I prepared for my SIL’s baby shower. I thought the mix of cookie, oats, peanut butter, fudge, and M&Ms was the perfect combination for such an occasion.
I don’t often bake recipes with peanut butter because of my wife’s “allergy”, but baking for a crowd gave me an excuse to try out a peanut butter recipe. I doubled the recipe for an 8″ x 8″ pan and baked it in a 9″ x 13″ pan, which enabled the top layer to mostly cover the fudge ripple because math.
I was really happy with how these bars turned out. The fudge layer is the best part. The cookie is not too shabby either, and the M&M’s provide a nice chocolate crunch to balance the softness of the rest of the bar. My SIL enjoyed these bars so much that she almost didn’t have room for a slice of her cake (the main attraction)! I’ll file that away for future reference…
FUDGE RIPPLE MONSTER BARS
Based on a recipe in this book.
2 2/3 cups (340 g) all-purpose flour
1 1/3 cups (120 g) old-fashioned rolled oats
1 tsp. baking soda
1/2 tsp. salt
1 cup unsalted butter, room temperature
1 cup (200 g) light brown sugar
1/2 cup (100 g) granulated sugar
1 1/2 cups (185 g) creamy peanut butter
2 eggs, room temperature
2 tsp. vanilla extract
1 1/2 cups (300 g) M&Ms
14 oz. sweetened condensed milk
2 tbsp. unsalted butter
2 cups (360 g) semi-sweet chocolate chips
2 tsp. vanilla extract
Pinch of salt
- Heat oven to 350 degrees. Line the bottom and sides of a 9″ x 13″ baking pan with aluminum foil, leaving an overhang on all sides.
- For the bars: In a large bowl, whisk flour, oats, and baking soda.
- In the bowl of a stand mixer with paddle attachment, beat butter and sugars on medium speed for 2-3 minutes.
- Add the peanut butter, egg, and vanilla, mixing after each addition and scraping the sides of the bowl as needed.
- Reduce mixer speed to low, then slowly add the dry ingredients until just combined.
- Press 2/3 of the dough into the prepared baking pan.
- Stir the M&Ms into the remaining 1/3 of the dough.
- For the fudge ripple: In a small saucepan over low heat, melt together sweetened condensed milk, butter, and chocolate chips until the mixture is smooth.
- Remove from heat, then stir in the vanilla.
- Pour fudge over the bottom layer of dough.
- Mold the M&M dough into flat pieces and layer on top of the fudge filling (some fudge will likely show through).
- Bake for 25-30 minutes or until top is lightly browned. Allow to cool completely before lifting bars out of the pan.
- Cut into bars as desired and serve.