# What You Need:
→ Wet Ingredients
01 - 1/2 cup unsalted butter, melted and 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 and Topping
11 - 1 cup Easter egg chocolate candies, plus extra for topping
12 - 1/2 cup semi-sweet chocolate chips (optional)
# How-To:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy lifting.
02 - In a large bowl, whisk together melted butter, peanut butter, light brown sugar, and granulated sugar until mixture is smooth and uniform.
03 - Add eggs and vanilla extract to the wet mixture. Whisk thoroughly until fully blended.
04 - In a separate bowl, whisk flour, baking powder, baking soda, and salt until evenly combined.
05 - Fold the dry ingredients gradually into the wet mixture using a spatula, stirring until just combined and no streaks remain.
06 - Gently fold in Easter egg chocolate candies and semi-sweet chocolate chips (if using).
07 - Evenly spread the batter into the prepared pan. Press additional Easter egg candies onto the surface for garnish.
08 - Bake for 22 to 25 minutes, or until the edges are golden and center is set yet soft.
09 - Allow to cool completely in the pan. Use the parchment paper overhang to lift out, then slice into bars and serve.
