Fudge Ripple Monster Bars have an oatmeal base and a chocolate fudge layer in the middle. M&M’s mixed in make this an amazing dessert bar that kids and adults will love.
I was looking for a fun treat that would travel well, something other than a cookie. This bar recipe was just what I was looking for, delicious, fun and easy to transport. It has some peanut butter but it’s not the prevailing flavor. We really liked the fudgy layer in the middle, and who can resist M&Ms. These were even more fun because the colors were purple, turquoise and other colors that people voted to be added to the traditional colors.
The recipe calls for ½ of a can of sweetened condensed milk. Really? What are you going to do with the other ½. Just double the recipe and freeze any that you have left over, they are good enough that you’ll be glad you did.
Fudge Ripple Monster Bars
- 1 ½ cups flour
- ⅔ cup old-fashioned rolled oats
- ½ teaspoon baking soda
- ½ cup salted butter softened
- ½ cup brown sugar
- ¾ cup peanut butter
- 1 egg
- 1 teaspoon vanilla
- ¾ cup M&M’s
- 7 ounces sweetened condensed milk ½ can
- 1 tablespoon butter
- 1 cup semi-sweet chocolate chips
- 1 teaspoon vanilla
- Preheat oven to 350º. Line the bottom and sides of an 8×8 inch baking pan.
- Bars: Whisk the flour, oats and baking soda together in a large bowl. Set aside.
- Cream butter and sugars together in an electric mixer on medium speed until light and fluffy, 5 minutes. Add the peanut butter, egg and vanilla one after the other, mixing after each addition. Scrape down the sides of the bowl. With the mixer running on low, slowly add the dry ingredients until just combined, do not over mix.
- Press ⅔s of mixture into bottom of the baking pan. Stir the M&Ms into the remaining dough. Set aside.
- Fudge layer: In the microwave, combine all ingredients and cook on 50% power for 1 minute until melted and smooth. Pour over the bottom layer of dough.
- Mold the remaining dough into flat pieces place on top of the fudge layer, some of the filling will be exposed.
- Bake for 25 minutes or until the top is lightly browned. Allow to cool completely and then place in refrigerator before cutting into bars.
Barbara’s Tips + Notes
- Sally’s Baking Addiction Cookbook