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Colorful Candy Egg Blondies - Easter Baking Recipes

Kids and adults alike will adore these peanut butter blondies that are both baked and topped with peanut butter candy eggs.

peanut butter and candy egg blondies


Cooking spray

1 1/4 c. all-purpose flour, spooned and leveled
1 1/4 c. honey-roasted peanuts
1 tsp. baking powder
1/2 tsp. kosher salt
1 1/2 c. packed light brown sugar
1/2 c. (1 stick) unsalted butter, at room temperature
1 c. creamy peanut butter
2 tsp. pure vanilla extract
2 large eggs
1 (12-ounce) bag peanut butter pastel eggs, divided
3/4 c. semisweet chocolate chips
  1. Preheat oven to 350°F. Line a 9-by-13-inch baking pan with parchment paper. Lightly grease paper.
  2. Place flour and peanuts in a food processor. Process until peanuts are broken down and blended with flour, 30 to 45 seconds. Add baking powder and salt; pulse to combine, 2 to 3 times.
  3. Beat sugar and butter with an electric mixer on medium speed until light and fluffy, 2 to 4 minutes. Beat in peanut butter, vanilla, and eggs until incorporated, 1 to 2 minutes. Gradually beat in flour mixture just until combined. Set aside 3/4 cup peanut butter eggs. Stir chocolate chips and remaining peanut butter eggs into batter.
  4. Transfer batter to prepared pan. Scatter reserved peanut butter eggs on top. Bake until puffed, edges are deep golden brown, and a toothpick inserted in center comes out clean, 25 to 30 minutes. Cool in pan on a wire rack. Cut into 24 bars.

With this recipe, you can serve up to 24 servings to your family at the party. If you need more, just increase the ammount.