Peanut Butter and Candy Egg Blondies

Name: Peanut Butter and Candy Egg Blondies
Total time: 1 h 45 min
Yield: 24 serving(s)
Ingredients: 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

If you love peanut butter, you're in for a real treat with these amazing blondies.

By Torie CoxPublished: Feb 11, 2020

2 Ratings

Jump to recipe

BRIAN WOODCOCK

Yields:

24 serving(s)

Total Time:

1 hr 45 mins

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

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Ingredients

Cooking spray
1 1/4 cups all-purpose flour, spooned and leveled
1 1/4 cups honey-roasted peanuts
1 tsp. baking powder
1/2 tsp. kosher salt
1 1/2 cups packed light brown sugar
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup creamy peanut butter
2 tsp. pure vanilla extract
2 large eggs
1 (12-ounce) bag peanut butter pastel eggs, divided
3/4 cup semisweet chocolate chips

Directions

1. Step 1Preheat oven to 350°F. Line a 9-by-13-inch baking pan with parchment paper. Lightly grease paper.
2. Step 2Place 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. Step 3Beat 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. Step 4Transfer 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.