Peanut Butter Easter Egg Bars (Printable Version)

Soft cookie bars with peanut butter and Easter chocolates—perfect for spring celebrations or sharing anytime.

# 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:

01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, allowing an overhang for easy removal.
02 - In a large mixing bowl, whisk together melted butter, creamy peanut butter, light brown sugar, and granulated sugar until smooth.
03 - Incorporate eggs and vanilla extract into the mixture, whisking until fully blended.
04 - In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
05 - Gradually fold the dry ingredient mixture into the wet ingredients using a spatula, mixing until just combined.
06 - Gently fold in Easter egg chocolate candies and semi-sweet chocolate chips if desired.
07 - Spread dough evenly in the prepared pan and press additional Easter egg chocolate candies on top for decoration.
08 - Bake for 22 to 25 minutes until edges are golden and center is set but remains soft.
09 - Allow bars to cool completely in the pan, then lift out using parchment overhang. Slice into bars and serve.

# Expert Tips:

01 -
  • It feels like a secret shortcut to perfectly chewy bars—no fuss, just melt, mix, and bake.
  • The bright Easter egg candies guarantee a smile, and the peanut butter aroma makes your kitchen inviting in seconds.
02 -
  • If you rush and slice while warm, the bars will fall apart—waiting is absolutely worth it.
  • Pressing candies on top after baking gets messy and sticky; decorate before it goes in the oven for best results.
03 -
  • I learned the hard way that slightly underbaking keeps the bars chewy rather than dry—trust your nose more than your timer.
  • For the best cross-section, score the bars lightly before slicing and use a sharp knife wiped clean between cuts.
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