This post is sponsored by my friends at MARS, but the thoughts and opinions here are all my own… just as always. Plus, someone else having my thoughts is just weird. 🙂
Delicious, right!? And the new M&Ms in red, white, and blue make for the perfect way to add a little patriotic color to them! (Get a coupon here!)
And in classic Stacey fashion, they’re super easy! It’s a matter of stir, stir, stir, pour, spread, bake! 🙂 Did y’all get that? No worries. I’ve got the full instructions below.
You know, I have such fond memories of cookie bars. They’re such an easy way to make some delicious cookies without all the work. My Mom has this one recipe for cookie bars that is super fantastic and super easy, too. They were one of those things that she always took to barbecues and such and because they were so easy, they were a great after-school snack, too. Goodness, I love those things.
Jack absolutely adores chocolate covered pretzels, so when he heard me talking about chocolate and pretzels, he started asking for these chocolate cover pretzels rods I make sometimes. To appease him, I coated a few pretzel rods in chocolate almond bark and sprinkled them with some crushed peanut M&Ms. Didn’t they turn out great? The best part is they tasted even better than they looked! I just had to add a picture of them in this post. They’re such a fun and easy treat! See there – you just got two recipes in one post! 🙂
Sweet & Salty Monster Cookie Bars
- 1/2 cup (1 stick) butter, melted
- 1 1/2 cups firmly packed light brown sugar
- 1/2 cup peanut butter
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 cup Peanut M&Ms
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup peanut butter chips
- 1 cup broken pretzels
- Preheat the oven to 350°F and lightly spray an 8X8 baking pan with nonstick cooking spray.
- In a large bowl, mix the melted butter, brown sugar, and peanut butter together. Add the egg and vanilla and mix well. Add the flour and stir until combined. Fold in the M&Ms, chocolate chips, peanut butter chips, and pretzel pieces. Press the mixture evenly into the prepared baking pan. Bake for 25 to 30 minutes or until golden brown and set. (The toothpick test isn't great for this recipe as you still want them to be a little gooey.) Cool completely before slicing.