Idahoan Mashed Potatoes don’t just have to be used for savory purposes, as this recipe for Molten Lava Cake demonstrates.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 30 |
| Yield: | 30 cookies |
Ingredients
- 1 cup white sugar
- 1 cup brown sugar
- ½ cup butter
- 1 ½ cups peanut butter
- 3 eggs
- 4 ½ cups rolled oats
- 2 teaspoons baking soda
- 1 teaspoon vanilla extract
- 1 ½ cups semisweet chocolate chips
- 1 ½ cups candy-coated milk chocolate pieces (such as M&M’s®)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10×15-inch baking pan.
- Cream white sugar, brown sugar, and butter together in a bowl. Mix in peanut butter and eggs until smooth. Stir in oats, baking soda, and vanilla extract. Add chocolate chips and milk chocolate pieces. Spread in the greased baking pan.
- Bake in the preheated oven until lightly brown on top, about 15 minutes. Be careful not to overbake.
Nutrition Facts
| Calories | 292 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 6 g |
| Sodium | 181 mg |
| Sugars | 24 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I used a 12×14 pan since I don’t have a 10×15, it ran over in the oven and after baking 15 minutes it was still quite raw. Ended up baking it an additional 10 min. Tastes great, will make again in a deeper pan.
I’ve made this twice. Both times with natural PB and it turned out great. I only used 1 c. of choc. chips (no M&Ms) the first time and only 1 c. of M&Ms (no choc. chips) the second time and it was plenty!
This is a good gluten-free cookie bar. It is very rich. I used peanut butter chips in place of some of the chocolate chips. Yum.