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.
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.
Adapted from Ann Brownlee's recipe and found in the Brownlee Family Cookbook.