Did the Easter Bunny visit your house last weekend? Was he extra generous? Did he leave behind mountains of sugar-infused energy stockpiles for kids that are already going a little stir crazy? Why did I do this to myself {face palm}, are you asking yourself the same thing? I’ve got a fun way to use up some of those extra candies you may have an overload of. Whip up a batch of Easter Peanut Butter Cookie Bars.
These bars are the perfect way to use up some of those peanut butter eggs and they’re delicious. Chewy and just the right amount of peanut butter. They’re not overly peanut buttery, but they really let the pop from each peanut butter candy shine through. The bars themselves started out as a blondie, but I’d say they ended up way more like a cookie. Dense but not too firm, really a great bite of peanut flavour!
Now I call these Easter bars because obviously we’re using leftover Reese’s Pieces peanut butter mini eggs, but you can always use Reese’s Pieces candies in place of the Easter chocolates and serve them all year long. That’s my kind of cookie bar! Ready to dig in and use up some of those uneaten holiday sweets?
How to make Easter Peanut Butter Cookie Bars
This recipe is an easy one. Start by whisking together the sugar and melted butter. Whisk in the peanut butter and then the egg, followed by the vanilla. And then whisk, whisk, whisk! Sift in the flour, salt and baking soda and stir to combine. Then stir in the peanut and about a half cup of the Reese’s candies.
Pat this into a parchment-lined 8″ x 8″ baking ban. It’s a thicker batter, so you will likely need to spread it around. Then comes the fun part and if the Easter Bunny visited you, you likely have some little ones that would love to press the remaining Easter candies into the top of the batter. Once that’s finished, bake the whole works. Take the pan out of the oven, remove the bars and let them cool before cutting.
One of the easiest and tastiest ways to use up some of that candy this time of year. The pastel coloured peanut butter eggs are perfect for season. It feels like spring has finally taken hold and everyone’s mood is starting to improve. If the current world situation has you feeling down, you may need a peanut butter bar pick-me-up. And if you agree, you’re my kinda people!
If you love Easter Peanut Butter Cookie Bars, check out these other delicious peanut butter recipes, I’m sure they’ll hit the spot:
- Double Peanut Butter Easter Blossoms
- Butterscotch Layered Rice Krispie Squares
- Peanut Butter Poke Cake
If you get a chance to make this or any other recipe on the blog and want to share. Please feel free to tag @candyjarchronicles or use #candyjarchronicles on Instagram, so I can see your post. I’d love to see what you’re cooking in your kitchen!
Want more? Subscribe to Candy Jar Chronicles to be amongst the first to know about new content, delivered right into your inbox! To subscribe please enter your email in the subscription box located on the right-hand side of this page and press subscribe.
Easter Peanut Butter Cookie Bars
Easter Peanut Butter Cookie Bars are soft, chewy bars. Light in peanut butter flavour, this tasty treat is the perfect way to use up those leftover peanut butter candies from Easter.
INGREDIENTS
- 1/2 cup butter
- 1 cup brown sugar
- 1/2 cup peanut butter
- 1 egg
- 2 tsp vanilla extract
- 1 1/4 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup peanuts
- 3/4 cup Reese's pieces mini peanut butter eggs
INSTRUCTIONS
-
Preheat oven to 350 degrees F.
-
In a medium-sized bowl, melt butter and whisk in sugar until fully combined. Stir in the peanut butter, whisking until totally incorporated. Next, whisk in the egg, followed by the vanilla and whisk everything until it's completely blended.
-
Sift in the flour, baking powder and salt. Stir to combined. Add in the peanuts and 1/2 cup of Reese's pieces easter eggs. Spread blondie batter into an 8" x 8" parchment-lined, metal baking pan. Gently press the the remaining peanut butter easter eggs into the top of the blondies before baking.
-
Bake for 30 minutes or until fully cooked and golden. Remove from pan, let cool and then cut. Store in an airtight container.
RECIPE NOTES
Adapted from Ann Brownlee’s recipe and found in the Brownlee Family Cookbook.