Introduction

No-bake monster cookies are a quick and delicious treat packed with peanut butter, oats, and colorful M&M’s. These bars are perfect when you want a sweet snack without heating up the kitchen. Ready in minutes and chilled to set, they’re great for sharing or keeping as an easy grab-and-go dessert.

This image shows a close-up of a layered dessert cut into square pieces on a white marbled surface. The bottom layer is a crumbly, light brown base that looks like a cookie or biscuit crust, topped by a thick, smooth, dark chocolate layer with a glossy finish. Scattered across the top layer are colorful candy-coated chocolate pieces in bright red, blue, green, yellow, and orange. The candy pieces are random but cover the entire chocolate surface, adding a playful, vibrant look against the rich brown chocolate. The dessert pieces are neatly sliced, showing the clear separation between the crunchy base and the smooth chocolate top. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 tablespoons butter, softened

6 tablespoons sugar

¼ cup brown sugar

¾ cup creamy peanut butter

6 tablespoons quick cooking oats, pulsed in a food processor

1 teaspoon vanilla extract

½ teaspoon salt

1½ cups quick cooking oats, not pulsed

10 tablespoons miniature M&M’s, divided into 8 tablespoons and 2 tablespoons

1 cup semi-sweet chocolate chips

3 tablespoons heavy cream

Instructions

Step 1: Prepare an 8-inch baking dish by lining it with foil or parchment paper, then set it aside.

Step 2: In a large mixing bowl, cream together the softened butter and both sugars until smooth. Add the peanut butter and mix well.

Step 3: Stir in the 6 tablespoons of quick cooking oats that have been pulsed in the food processor, vanilla extract, and salt. Slowly fold in the remaining 1½ cups of oats and ½ cup (8 tablespoons) of miniature M&M’s.

Step 4: Press the mixture evenly into the prepared baking dish.

Step 5: Melt the chocolate chips and heavy cream together in a microwave-safe bowl, stirring every 30 seconds until smooth. Spread the melted chocolate evenly over the cookie mixture, then sprinkle with the remaining 2 tablespoons of M&M’s.

Step 6: Cover and refrigerate for at least 2 hours until set. Once firm, cut into squares and serve.

Tips & Variations

For extra crunch, substitute some miniature M&M’s with chopped nuts like peanuts or walnuts.

Use crunchy peanut butter instead of creamy for added texture.

If you prefer a dairy-free version, use coconut cream in place of heavy cream and dairy-free chocolate chips.

Pulse the oats just enough in the food processor so they are finer but not turned into flour.

FAQs

Can I use old-fashioned oats instead of quick cooking oats?

Old-fashioned oats can be used, but they will create a chewier and coarser texture. For best results, stick with quick cooking oats or lightly pulse old-fashioned oats in a food processor to break them down slightly.

What can I substitute for peanut butter?

You can use almond butter or sunflower seed butter as alternatives if you have allergies or prefer a different flavor. Keep in mind that this may slightly change the texture and taste.