Easter Egg Peanut Butter Blondies

Bursting with mini Reeses pieces eggs and peanut butter eggs, these Easter egg peanut butter blondies are perfect for your Easter gathering this year.

Course: Cookie Bars, Dessert, easter, peanut butter

Cuisine: cookie bars, cookies, Dessert, easter, peanut butter

Keyword: blondies, candy, cookie bars, cookies, easter candy, peanut butter, peanut butter cups, reeses, reeses eggs, reeses pieces

Servings: 16

Ingredients

½ Cup Salted Butter, melted
¾ Cup Dark Brown Sugar
½ Cup Granulated Sugar
1 Large Egg + 1 Egg Yolk
2 Teaspoons Pure Vanilla Extract
⅓ Cup Creamy Unsweetned Peanut Butter
½ Teaspoon Baking Soda
½ Teaspoon Salt
1 ½ Cups All Purpose Flour
1 ½ Cups Reeses Pieces Eggs (or Reeses Pieces, save ½ cup for topping)
1 Cup Reeses Peanut Butter Eggs, or Reeses Peanut Butter Cups (save ¼ cup for topping)

Instructions

Line an 8x8 inch baking pan with parchment paper and set aside.
Melt the butter on high in the microwave a medium sized bowl for 60 seconds. Alternatively you can melt it on medium over the stovetop in a pan. Be cautious as butter and bowl/ pan may be hot.
In a medium sized bowl, cream the melted butter and sugars for about 30 seconds. Add eggs, vanilla, and peanut butter. Whisk until fully combine, another 30 seconds.
Add baking soda, salt, and all purpose flour, stirring until fully combined.
Gently mix in the one cup crushed Reese‘s peanut butter eggs and ¾ cup crushed Reese‘s peanut butter cup eggs. Press into the prepared 8x8 inch pan. Top with remaining eggs.
Bake at 350° for 30-35 minutes or until top is golden and middle is set. Cool completely before cutting.
Store any leftovers in an airtight container at room temperature for up to five days. Makes 16 average sized bars.
Enjoy!

Notes

See blog for gluten and dairy substitutions.