Peanut Butter Easter Egg Bars (Printable)

Soft peanut butter bars loaded with Easter egg chocolates—great for spring celebrations and sharing.

# 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)

# How-To Steps:

01 - Preheat oven to 350°F (175°C). 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.
03 - Add eggs and vanilla extract to the mixture; whisk until thoroughly 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 until just incorporated.
06 - Gently fold in Easter egg chocolate candies and chocolate chips, if using.
07 - Spread the dough evenly into the prepared pan and press additional Easter egg candies on top for decoration.
08 - Bake for 22–25 minutes, or until edges are golden and center is set but soft.
09 - Allow to cool completely in the pan. Lift out using parchment overhang and slice into bars.

# Expert Suggestions:

01 -
  • Soft and chewy texture thanks to the perfect balance of wet and dry ingredients.
  • Loaded with creamy peanut butter for rich flavor.
  • Festive Easter egg candies add colorful bursts and a fun crunch.
  • Easy to make in a single baking pan, ideal for beginner bakers.
  • Versatile—can be enjoyed year-round by swapping Easter candies for regular chocolate candies.
02 -
  • Line your pan with parchment paper leaving an overhang to remove the bars easily without breaking.
  • Do not overmix the dough once you add the dry ingredients; fold gently until just combined to keep bars soft.
  • Press extra Easter egg candies on top before baking for a colorful and attractive presentation.
  • Bake until the edges are golden but the center is still soft—you can always test by lightly pressing the center.
  • Store bars in an airtight container at room temperature; they'll keep well up to 4 days.
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