Kids and adults alike will adore these peanut butter blondies that are both baked and topped with peanut butter candy eggs.
- Preheat oven to 350°F. Line a 9-by-13-inch baking pan with parchment paper. Lightly grease paper.
- 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.
- 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.
- 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.