Tag: Fudge

Fudge Ripple Monster Bars

Fudge Ripple Monster Bars


Fudge Ripple Monster Bars. Chewy oats, an overload of M&M’s and a decadent fudgy centre makes this a traybake to remember.

Craig and myself made these fudge ripple monster bars from Sally’s Baking Addiction‘s first cookbook; Sally is a total blog inspiration to me and always posts the most sinful of recipes! For that reason alone you should definitely check her out, especially if you have a penchant for peanut butter. I was always a hater of peanut butter until about two years ago, and now i’m drawn to it in everything! From satay chicken, milkshakes and my beloved peanut butter pie.

Little American baking lesson for you all now! I originally thought the inclusion of ‘monster’ in the title of this bake was a random addition on Sally’s part, due to the crazy look of the bars! But, in writing this post and actually giving it a google I’ve found that monster cookies are an American classic. Huge face-sized oatmeal cookies, packed full of peanut butter flavour and stuffed with M&M’s AND chocolate chips. It seems they are pretty popular with children….are we surprised?

These bars are a tweak on the original, with Sally turning the chocolate chips into a gooey fudgey centre; which in my eyes makes them all the better! The oats give a great texture to the bars and also help to combat the sweetness of the ripple centre, peanut butter and M&M’s.

The components aren’t tricky to make at all, and the dough can be pressed into the baking tin by hand. Its actually a pretty good bake for children to help out with, provided you deal with the fudge ripple centre that is! That needs to be heated on the hob until all the ingredients are combined and you have a lovely smooth filling!

The top layer is quite literally moulded by hand, by flattening pieces of the dough and laying them on top to cover the filling. Its a bit like crazy paving, and is perfect for those of us who find perfect decoration a little on the tricky side!

The bars can be kept for up to a week, but I can guarantee you they won’t last that long!!


Fudge Ripple Monster Bars

Yield: 16 bars

Fudge Ripple Monster Bars


    Monster Bars
  • 170g plain flour
  • 60g rolled oats
  • 1/2tsp bicarbonate of soda
  • 115g salted butter, room temperature
  • 100g light brown sugar
  • 50g caster sugar
  • 185g smooth peanut butter
  • 1 large egg
  • 1tsp vanilla extract
  • 150g M&M's
    Fudge Ripple Filling
  • 200g condensed milk
  • 1tbsp salted butter
  • 180g milk chocolate chips
  • 1tsp vanilla extract


  • Firstly, preheat the oven to Gas Mark 4/180C/350F and line a 9x9 baking tin with baking paper and set aside.
  • To make the bars whisk the flour, oats and baking soda together in a large bowl and set aside.
  • Next using a mixer beat the butter, brown sugar and caster sugar together on a medium speed until creamy. Add the peanut butter, egg and vanilla one after the other, mixing after each addition. Then add the dry ingredients with the mixer running on a low speed until combined. Don't overmix!
  • Press two-thirds of the dough evenly into the prepared baking tin, then stir the M&M's into the remaining sough and set aside while you make the filling.
  • For the fudge ripple filling combined the condensed milk, butter and chocolate chips in a small saucepan over a low heat. Stir until all the chocolate chips are melted and the mixture is smooth. The remove from the heat and stir in the vanilla. Finally, pour this over the bottom layer of dough.
  • For the top layer of dough, mould the remaining dough into flat pieces and layer on top of the fudge filling. This doesn't have to be perfect, as it just adds to the charm of the bake!
  • Bake in the oven for 25 minutes or until the top is lightly browned. Allow to cool completely in the tin, and then lift out and cut into bars.
  • Notes

    Adapted from Sally's Baking Addiction by Sally McKenney


    Disclaimer: Please note that some links are affiliate links and I will earn a commission if you purchase through those links. I only endorse products that I myself use and would recommend.

    Salted Caramel Brownies

    Salted Caramel Brownies

    Salted Caramel Brownies

    Salted Caramel BrowniesSalted Caramel BrowniesSalted Caramel Brownies

    Salted Caramel Brownies

    Chocolate? Check. Caramel? Check. Salted Caramel? CHECK.

    Is that enough to tempt you to make these Salted Caramel Brownies?? Thought so!

    Salted Caramel is pretty old hand now, but that doesn’t seem to stop it being one of the most pinned/googled/requested additions to cakes, brownies, cookies – you name it! And I’m definitely not gonna stop eating it anytime soon thats for sure!

    These brownies are super smooth and although theres a load of chocolate they don’t taste too rich at all – meaning you can eat at least three slices before feeling ill… not that I did that…

    The salted caramel sauce is totally the star in these brownies, which I absolutely did not eat from the spoon. Its really easy to make and only has 4 ingredients. Though I will give you one tip! Put the sugar on a medium-high heat, watching it constantly, until its fully dissolved and then slowly pour the cream in. Slow and steady wins the race here!

    One thing I would say, is make sure you have a reason for baking these otherwise you’ll have 24 brownies calling out for you to eat them!!

    On with the recipe!