Peanut Butter Easter Egg Bars

# What You'll Need:

01 - 1/2 cup unsalted butter, melted and slightly cooled

02 - 3/4 cup creamy peanut butter

03 - 1 cup packed light brown sugar

04 - 1/4 cup granulated sugar

05 - 2 large eggs

06 - 1 teaspoon vanilla extract

07 - 1 1/2 cups all-purpose flour

08 - 1/2 teaspoon baking powder

09 - 1/4 teaspoon baking soda

10 - 1/4 teaspoon salt

11 - 1 cup Easter egg chocolate candies, plus extra for topping

12 - 1/2 cup semi-sweet chocolate chips (optional)

01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, allowing an overhang for easy removal.

02 - Whisk melted butter, peanut butter, brown sugar, and granulated sugar in a large mixing bowl until smooth and uniform.

03 - Add eggs and vanilla extract to the mixture, whisking until fully blended.

04 - In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

05 - Gradually fold the dry ingredients into the wet mixture using a spatula, mixing until just combined.

06 - Gently fold in Easter egg chocolate candies and semi-sweet chocolate chips if used.

07 - Evenly distribute the dough in the prepared pan. Press additional Easter egg candies on top for decorative effect.

08 - Bake for 22-25 minutes, until the edges turn golden and the center is set but still soft.

09 - Let the pan cool completely. Lift the bars out using the parchment paper overhang and slice into individual portions.

01 -

Every bite bursts with peanut butter and melting chocolate, making each bar uniquely delicious.
The recipe adapts easily for other holidays—making it a secret go-to for more than just spring.

02 -

Overbaking ruins the fudgy center—watch closely for that soft set.
Pressing in candies after baking looks pretty, but they’ll sit loosely; do it before if you want them to stick.

03 -

Let the melted butter cool so the eggs don’t scramble—I learned this the hard way.
Underbake just a little for a fudgy center that tastes bakery-quality every time.