Monster Bars

Austin and I headed out of town this past weekend for a much needed break from everyday life.  We drove down to Moab, UT on Thursday after work and planned on coming back Monday afternoon.  That was the plan.

The weather was really nice all weekend - 75 and sunny.  So we were a little surprised when we got on the road and tried to cross the Rockies and found out that it was a literal no-go.  I-70 was closed because of an accident and highway 40 was closed for avalanche danger.

Austin's first reaction in this situation was to call his brother (aka "Human Google") and get a detour.  My first reaction was to inventory the car and make sure we had enough food.  Luckily, we had been camping, so we were pretty well prepared for whatever happened.  Seriously, my first thought in every situation is, "do I have enough snacks for this??!?!?"

We ended up detouring and staying with Austin's grandparents, but just in case it didn't work out, I was really glad we had some of these monster bars left in the back!


MONSTER BARS
1 c. butter
1 c. + 2 Tbsp. brown sugar
3/4 c. light karo syrup
1 1/2 c. peanut butter
3 eggs
1/4 tsp. vanilla
4 1/2 c. oats
2 tsp. baking soda
1/4 tsp. salt
1 c. M&Ms
1 c. semisweet chocolate chips

1.  Cream butter.  Add packed brown sugar and karo.  Mix in peanut butter, eggs and vanilla.

2.  Add oats, baking soda and salt.  Mix well.

3.  Stir in M&Ms and chocolate chips.

4.  Pour into greased 9x11" pan.  Bake at 350˚ for 30-40 minutes.*

*These always fall in the middle which creates the gooey center, but you do want to make sure the top is browned nicely and if you want to cook it more fully, cover it with tin foil and continue checking until center comes out clean (knife test).

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