Peanut Butter Easter Egg Bars (Printable Version)

Chewy bars brimming with peanut butter and colorful Easter egg candies. Ideal for springtime occasions and sharing.

# 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

# 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, brown sugar, and granulated sugar until smooth and well combined.
03 - Add eggs and vanilla extract to the mixture; whisk until fully incorporated.
04 - In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
05 - Gradually fold the dry mixture into the wet mixture using a spatula until just combined.
06 - Gently fold in Easter egg chocolate candies and chocolate chips if using.
07 - Spread the dough evenly into the prepared pan and press extra Easter egg candies on top for decoration.
08 - Bake for 22–25 minutes, or until the edges are golden and the center is set yet still soft.
09 - Allow to cool completely in the pan. Lift using parchment overhang and slice into bars to serve.

# Expert Tips:

01 -
  • You get that magical combo of melty peanut butter and crunchy chocolate candies in every bite.
  • A single batch turns any get-together into a celebration, plus it’s easy enough to bake with kids or on a whim.
02 -
  • If you rush the cooling time, the bars will crumble—just be patient!
  • The difference between chewy and dry is measuring the flour carefully; I now weigh mine for perfect texture.
03 -
  • Let the parchment overhang extend on two sides—it makes lifting and slicing completely stress-free.
  • Chill the dough for ten minutes before baking if you want a thicker, softer bar.
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