Peanut Butter Easter Egg Bars

# What You 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)

# How To Make It:

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 thoroughly combined.

03 - Add eggs and vanilla extract to the mixture; whisk until fully incorporated.

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 using a spatula, mixing until just combined.

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

07 - Spread the dough evenly in the prepared baking pan. Press extra Easter egg candies on top for decoration.

08 - Bake for 22 to 25 minutes, until the edges appear golden and the center is set but remains soft.

09 - Allow to cool completely in the pan. Lift out using the parchment overhang. Slice into bars and serve.

# Expert Tips:

01 -

The soft, chewy texture paired with pops of crunchy chocolate eggs is downright addictive—don't say I didn't warn you.
They stay fresh for days, making them perfect for gifting or sneaking a treat all week.

02 -

Let the bars cool fully in the pan—my first batch crumbled because I was too impatient.
Adding candies after baking might look tempting, but they won't melt in, and you'll miss that magic texture.

03 -