Peanut Butter Easter Egg Bars (Printable)

Chewy bars filled with peanut butter and colorful candies, perfect for sharing during springtime parties.

# 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 and 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, leaving an overhang for easy removal.
02 - In a large bowl, whisk together melted butter, peanut butter, light brown sugar, and granulated sugar until smooth and fully blended.
03 - Add eggs and vanilla extract to wet mixture, whisking until completely combined.
04 - In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
05 - Gradually fold dry ingredients into the wet mixture using a spatula until just combined; avoid overmixing.
06 - Gently fold in Easter egg candies and chocolate chips, if using.
07 - Transfer dough to prepared pan and spread evenly. Press extra Easter egg candies into the surface for decoration.
08 - Bake for 22–25 minutes, or until the edges are golden and the center is set but still soft.
09 - Let bars cool completely in the pan. Use parchment overhang to lift out; slice into bars and serve.

# Top Tips:

01 -
  • These bars are impossibly soft and chewy, loaded with peanut butter richness hidden beneath cheerful candy shells.
  • I discovered they disappear just as fast at work potlucks as they do at casual family gatherings—they turn regular days into an occasion.
02 -
  • Once, I tried to cut them before they cooled—major regret: the bars crumbled and lost their signature chew.
  • Adding the candy eggs to the top just before baking gives the prettiest finish and prevents the shells from sinking out of sight.
03 -
  • Mix the batter by hand toward the end to avoid tough bars—overmixing is the enemy of chewiness.
  • For bakery-style shine, warm a bit of peanut butter, drizzle it over the cooled bars, and scatter a few flakes of sea salt on top.
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