# 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 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, leaving 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 mixture is smooth and cohesive.
03 - Incorporate eggs and vanilla extract into the wet mixture, whisking until fully combined.
04 - In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
05 - Gradually fold the dry ingredients into the wet mixture using a spatula, mixing until just unified; do not overmix.
06 - Gently fold in Easter egg chocolate candies and chocolate chips if desired.
07 - Spread dough evenly into the prepared baking pan and press additional Easter egg candies on top for decoration.
08 - Bake for 22 to 25 minutes until edges are golden and the center is set but remains soft.
09 - Let bars cool completely in the pan. Use parchment overhang to lift onto a cutting board, then slice into 16 bars to serve.
