Peanut Butter Easter Egg Bars (Print version)

Chewy bars with peanut butter and colorful candies—fun treats for spring gatherings and Easter celebrations.

# What you'll need:

→ Wet Ingredients

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

→ Dry Ingredients

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

→ Mix-Ins & Topping

11 - 1 cup Easter egg chocolate candies, plus extra for topping
12 - 1/2 cup semi-sweet chocolate chips (optional)

# Directions:

01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large mixing bowl, whisk together melted butter, peanut butter, light brown sugar, and granulated sugar until smooth and fully blended.
03 - Add eggs and vanilla extract. Whisk until thoroughly combined with the wet mixture.
04 - In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
05 - Gradually fold the dry ingredients into the wet mixture with a spatula, mixing just until no streaks remain.
06 - Gently fold in Easter egg chocolate candies and semi-sweet chocolate chips if using.
07 - Spread the dough evenly into the prepared baking pan. Press extra Easter egg candies into the surface for decoration.
08 - Bake for 22–25 minutes, until the edges are golden and the center is set but remains soft.
09 - Allow the bars to cool completely in the pan. Using the parchment paper overhang, lift out and slice into individual bars.

# Expert Tips:

01 -
  • The peanut butter richness pairs perfectly with the chocolate crunch, making each bite feel like dessert magic.
  • The recipe is speedy and unfussy—you can whip it up without a fuss, even if you have guests popping in unexpectedly.
02 -
  • Trying to cut bars before they've fully cooled results in a sticky mess—patience makes for neater squares.
  • Adding too many candies to the dough makes it tricky to slice; save some to gently press on after baking.
03 -
  • Baking until the center is just set prevents overcooked, dry bars—trust the slight jiggle.
  • For the ultimate treat, warm a slice in the microwave and top with vanilla ice cream.
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