Autumn Monster Cookie Bars (Printable Version)
Soft, gooey bars with oats, chocolate, almond butter, pumpkin spice, and crunchy pepitas—perfect for fall.
# Ingredients:
→ Dry Ingredients
01 -
250 grams all-purpose flour
02 -
1 teaspoon pumpkin pie spice
03 -
1 teaspoon baking soda
04 -
1 teaspoon fine sea salt
05 -
240 grams old-fashioned rolled oats
→ Wet Ingredients
06 -
225 grams unsalted butter, at room temperature
07 -
120 grams almond butter, at room temperature
08 -
200 grams packed light brown sugar
09 -
60 millilitres pure maple syrup
10 -
2 tablespoons molasses
11 -
1 large egg
12 -
3 teaspoons vanilla extract
→ Mix-ins
13 -
170 grams mini chocolate candies (such as M&M's)
14 -
175 grams semisweet chocolate chips
15 -
90 grams roasted, salted pepitas
# Steps:
01 -
Preheat oven to 165°C. Lightly coat a 23 x 33 centimetre baking dish with nonstick baking spray.
02 -
In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt until evenly mixed.
03 -
In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter, almond butter, and light brown sugar on medium speed for 5 minutes, or until pale and fluffy.
04 -
Add the maple syrup and molasses to the creamed mixture and blend until thoroughly incorporated.
05 -
Beat in the egg and vanilla extract until the mixture becomes smooth, scraping down the sides of the bowl as needed.
06 -
With the mixer on low speed, gradually add the dry ingredients in two additions, mixing until just combined.
07 -
Add the rolled oats, mini chocolate candies, chocolate chips, and pepitas, mixing on the lowest speed until evenly distributed.
08 -
Press the cookie bar mixture evenly into the prepared baking dish. Bake for 20 to 25 minutes, or until the centre is set and the edges are lightly golden brown.
09 -
Allow the bars to cool completely in the pan before slicing into squares. Portion and serve at room temperature.
# Notes:
01 -
For best texture, let the bars cool entirely before cutting to prevent crumbling.