Remember that huge, ridiculous M&Ms Surprise Cake I posted last week? It’s long gone. You know what’s still taking up space in my kitchen? This comically large container of M&Ms. It’s made it through two of those cakes, a batch of cookies and lots of late night snacks, and it’s still kickin’. Also taking up space in my kitchen? Three different jars of peanut butter. THREE. And they’re all different brands. Just…what? I really need an Excel spreadsheet to keep track of all my baking supplies so I’m not compelled to pick up peanut butter every time I see it on sale. So, what does one do with all that peanut butter and that huge container of M&Ms? Add some oats and make Monster Blondies, of course! What makes these blondies so…monstrous? Well, they’re a riff on Monster Cookies, a sort of “everything but the kitchen sink” cookie that, at its most basic, contains peanut butter, oats, M&Ms and chocolate chips.The original cookies are terrific, but skipping the cookie dough and tossing all those ingredients into blondie batter is absolutely the way to go! The resulting blondies have all the flavors and textures from their namesake recipe, but with an extra thick and chewy peanut butter base.Not only that, but blondies are way easier to make than cookies—this recipe comes together with just one bowl and a silicone spatula! And, of course, they don’t require baking in batches. Monster Blondies are ready to come out of the oven just 40 minutes after you start making the batter!Once the blondies have cooled slice them up and dig in! You’ll love the soft & chewy blondie base, the slight saltiness from the peanut butter, the texture from the oats and crackly candy coating, and tons of chocolate. As far as I’m concerned, they’re the very best kind of mid-week pick-me-up ❤ Monster Blondies
makes 16 blondies
1/2 cup (1 stick) unsalted butter, melted
1/3 cup creamy-style peanut butter (not natural-style)
1 cup light brown sugar, packed
1 large egg, room temperature
2 teaspoons pure vanilla extract
1 cup all-purpose flour
pinch of Kosher or sea salt
1 cup old-fashioned oats
3/4 cup semisweet chocolate chips
1 cup M&Ms candy
Preheat your oven to 350F. Line an 8- or 9-inch square baking dish with aluminum foil, leaving some overhang on two sides. Grease with butter. Set aside.
Place butter and peanut butter in a small microwave-safe bowl. Melt together in 30 second increments, stirring in between, until smooth. Transfer to a medium large mixing bowl. Stir in light brown sugar, followed by egg and vanilla. Stir in flour and salt. Fold in oats, followed by chocolate chips and M&Ms.
Spread the blondie batter in prepared pan. Bake 25-30 minutes (mine took 28 minutes), or until turning golden at the edges. Let blondies cool completely in the pan on a rack.
Use foil to lift blondies out of pan. Peel off foil and transfer blondies to a cutting board. Use a large, sharp chef’s knife to slice bars. Serve.
Leftover blondies will keep in an airtight container at room temperature for a few days.