Peanut Butter Easter Egg Bars (Printable)

Chewy bars packed with peanut butter and colorful Easter egg candies. Perfect for spring celebrations.

# What You'll Need:

→ Wet Ingredients

01 - 1/2 cup unsalted butter, melted and 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)

# Step-by-Step Guide:

01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, allowing an overhang to facilitate removal.
02 - In a large mixing bowl, whisk together melted butter, creamy peanut butter, packed light brown sugar, and granulated sugar until smooth.
03 - Incorporate eggs and vanilla extract, whisking until fully integrated and the mixture is homogenous.
04 - In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
05 - Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing.
06 - Fold in Easter egg chocolate candies and semi-sweet chocolate chips, reserving additional candies for topping.
07 - Spread the dough evenly in the prepared baking pan. Press extra Easter egg candies gently onto the surface for decoration.
08 - Bake for 22 to 25 minutes, or until the edges are golden and the center appears set yet remains soft.
09 - Allow bars to cool completely in the pan. Lift out using parchment overhang and slice evenly into bars.

# Expert Tips:

01 -
  • The chewy cookie base is so simple that you can mix up the dough before your coffee cools.
  • The candies turn every square into a surprise and make it perfect for sharing at Easter or any day you crave something bright.
02 -
  • I once overbaked by five minutes; the bars turned from chewy to crumbly and lost that dreamy softness.
  • Swapping mini eggs for M&Ms works, but chilling the dough for fifteen minutes before baking keeps the candies from sinking.
03 -
  • Use a kitchen scale for precise measuring—especially with flour and peanut butter.
  • Let the melted butter cool before mixing, or your eggs will scramble and the texture suffers.
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