# Components:
→ 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 (such as Cadbury Mini Eggs or M&Ms Eggs), plus extra for topping
12 - 1/2 cup semi-sweet chocolate chips (optional)
# Method steps:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving enough 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 and fully incorporated.
03 - Add eggs and vanilla extract to the mixture; whisk until well blended.
04 - In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
05 - Gradually fold the dry mixture into the wet ingredients using a spatula, mixing just until combined and no streaks remain.
06 - Gently fold in Easter egg chocolate candies and semi-sweet chocolate chips if using.
07 - Spread the dough evenly into the prepared pan. Press extra Easter egg candies gently into the surface for decoration.
08 - Bake for 22 to 25 minutes, until edges are golden and center is set but still soft.
09 - Let cool completely inside the pan, then lift the bars out using the parchment paper. Slice into 16 bars and serve.
