# 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 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 melted butter, creamy peanut butter, light brown sugar, and granulated sugar until smooth and cohesive.
03 - Mix in eggs and vanilla extract until fully incorporated and the mixture is uniform.
04 - In a separate bowl, combine all-purpose flour, baking powder, baking soda, and salt. Whisk to evenly distribute leavening agents.
05 - Gradually fold the dry mixture into the wet ingredients using a spatula, mixing just until the flour is absorbed.
06 - Gently fold Easter egg chocolate candies and chocolate chips (if using) into the dough.
07 - Smooth the dough evenly into the prepared pan. Press additional Easter egg candies into the surface for garnish.
08 - Bake for 22–25 minutes, until the edges are lightly golden and the center appears set but soft.
09 - Allow bars to cool completely in the pan. Use the parchment overhang to lift and transfer. Cut into 16 bars for serving.
