Back in October, before cookie season really started, I posted a recipe for Brownie Bark. If you haven't tried it and are in the midst of holiday baking, it's really good! Since posting, I've made it a couple of times for myself and for friends. I also created a super easy Monster Cookie Bark. I have to admit, cookies in bark form are one of my favorite things because it's hard to know how many you are eating -- a little shard here, another shard there. Was it one cookie or 10? It's hard to stop sampling, but at least this bark has oats so there's fiber.
Monster Cookie Bark, No Mixer Required
Monster Cookie Bark requires one mixing bowl and a spoon, so you don't have to bother with an electric mixer (Hooray!). I used regular colored M&Ms because that's all I had in the pantry, but if you want to spruce it up for the holidays you could use the red & green ones.
Gluten-Free Peanut Butter Monster Bark
My favorite monster cookie dough contains a little flour (some don't), but since it's a small amount, you might be able to replace it with 1.5 weight ounces (42 grams) of your favorite gluten-free 1:1 mix. Or try a mixture of rice flour and tapioca. If you're a gluten free baker, you probably already have some ideas. If you try it, let me know how it goes since this is a new recipe.
Recipe
Monster Cookie Bark
Ingredients
- 2 large eggs
- ⅔ cup granulated sugar (130 grams)
- ⅔ cup packed light brown sugar (135 grams)
- 1 ½ teaspoons baking soda
- ¾ teaspoon Kosher salt (Morton), scant
- ¾ teaspoon corn syrup
- 1 teaspoon vanilla extract
- 1 cup peanut butter (270 grams)
- 5 tablespoons plus 2 teaspoon unsalted butter melted and cooled (80 grams)
- ⅓ cup all-purpose flour (42 grams)
- 3 cups quick cooking oats
- ½ cup peanut butter chips or however many you want
- ½ cup mini candy coated chocolates or however many you want
- Any other type of candy bits you like
Instructions
- Preheat the oven to 250 degrees F. Line two large (about 13x18), rimmed, heavy duty baking sheets with nonstick foil. Parchment is probably okay too, but I've been using nonstick foil.
- In a large mixing bowl, stir together the eggs, both types of sugar, baking soda, salt, corn syrup and vanilla. Stir in the peanut butter and melted butter. When mixed, add flour and stir until blended. Lastly, stir in the oats, all the different chips and the candies.
- Empty onto the two baking sheets and divide dough on each sheet into two sections/ Dampen fingers and press each section to make two very thin slabs on each cookie sheet. You could make one big slab on each sheet, but making two gives you more edge pieces, and those are the best!
- Bake one sheet at a time at 250 degrees for 45 minutes (total bake time will be an hour). Remove from the oven and run a pizza cutter through the slabs to make big and little triangles - do not separate at this point.
- Return to the 250 oven and bake for another 15 to 20 minutes. Let cool for about 10 minutes on baking sheet and carefully transfer to a wire rack to cool completely. It should crisp as it cools.
- If you have some thicker pieces that aren't crunchy enough for you even after they are completely cool, throw them back in the 250 oven for another 10-15 minutes, then let cool. The thinner you press the slabs, the better chance you have of getting crunchy bark.
SweetJ says
Your recipe has been featured here > https://sweetmeetsbakeshop.com/2016/04/21/mini-krispie-monster-cookies-recipe-history/
Happy Thursday and keep on baking!
Karen says
Finally got around to making these and it was worth the wait, but then why didn't I try them sooner!! Thanks Anna, for another great cookie recipe (my fav. is still the brownie bark). I followed the recipe to the letter except did a mix of PB chips, Chocolate chips, and mini M & M's. Baking time was spot on and the results are delicious!
Lindsay says
I'm wondering if I could use the cherry cordial m&m's I have sitting on my counter? PB&J monster bark maybe?
Martha in KS says
These are soooo good. Taste like the best crunchy peanut butter/oatmeal cookies you've ever had. Instead of M&Ms I used mini semi-sweet chips & sprinkled the top with holiday sprinkles - tiny trees & dots. Adorable & so festive.
Winnie says
Thanks Anna, I will be making this over the holiday with my visiting nephews. Perfect for them to help me with and enjoy!
Mags says
Anna, yet again another hit! I am stuck on pumpkin-flavored goodies still and make your pumpkin cream-cheese swirl bars all the time.
Katrina says
Since you posted the brownie bark, I have now seen it in packages at Walmart. Must be the new craze. I love the idea and would probably try the brownie one first.
Sue says
"Bark Cookies" are something I learned about from you in the past few months. Do you know if they were called something else prior to this or are they a new thing? I have the versions in your book on my mental radar. I know I'd love this version!!
C L says
Love the idea of Monster Bark, and it seems like a fun and unique twist on the cookie. 🙂 I'm thinking the drivers and other folks at work will like this very much. Something tells me I am baking this weekend. 🙂
vanillasugarblog says
I am so in the bark making mood lately.
Might have to give this one a go.
Anna says
Thanks for trying the Brownie Bark, Karen!
Karen says
Anna,
I am so going to try this recipe. I just made your brownie bark this week to use up some egg whites and it is so yummy. This looks even more decadent.
Cookie Sleuth says
This looks like a fun recipe!