Soft, thick, & chewy brown sugar blondies loaded with the all-time favorite (and addictive!) Reese’s peanut butter eggs! They only come around once a year so be sure to save some for these incredibly delicious bunny bars!
I am just going to apologize right now for all the pictures. Something about those uber-delicious-melty-peanut-butter-I-can’t-resist-you Reese’s peanut butter eggs were just begging for lots of pictures 🙂
These Reese’s peanut butter eggs bunny bars are a must-make! Those eggs only come around once a year so it’s the perfect reason to pick yourself up a bag of each and make these fun bunny bars.
The base is an ultra soft, thick, and chewy brown sugar blondie bar. It’s loaded, and I mean loaded with Reese’s peanut butter eggs and those crispy shell (and colorful!) peanut butter eggs.
I took my kids to the dentist the day before these and lets just say I was shocked when none of them (all 3!) did not have any cavities. Yay! It’s always exciting to know you won’t have any dental bills for at least the next 6 months. In my head I was thinking, “oh, if you only knew what they ate yesterday…..”
Top it with a scoop of ice cream + some crushed up extra candies and you will be in dessert heaven! Promise. Or, just eat them as a blondie bar. But what fun would that be when you could have the melty, creamy ice cream over the sweet and chewy bunny bar?!
I took these pictures in the morning while my two youngest were eating breakfast. That’s a regular occurrence in our house; mom photographing desserts at 7:30 in the morning 🙂
I may or may not have eaten the picture above for breakfast that morning. Don’t judge. I balanced it out with a salad for lunch 🙂
These are the candies you will need. The Reese’s eggs come in a bag and then the eggs are individually wrapped inside (like above). I’m not talking about the jumbo size Reese’s eggs that come one in a package.
- When spreading the dough into the 9×13 pan it will seem like the pan is too big. I promise, it’s not! Please don’t switch to a smaller pan. These bake up really puffy and thick so you need the larger pan.
- The easiest way to spread the dough is to either spray your hands with cooking spray and sprinkle with some flour, or wear some sandwich bags over your hands and spread out the dough. The dough is sticky and takes a few minutes to spread out.
- You can either leave the Reese’s eggs whole or chop up in small chunks when you layer them on top of the dough. Use as many, or as little of them as you want. I ended up using 12 of them.
- When spreading the dough on top, it’s easiest to drop spoonfuls of the dough all over and then spread them out evenly for the top layer.
- 2 cups brown sugar
- 10 tablespoons butter, softened
- 3 large eggs, whisked
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 9-12 Reese's peanut butter eggs
- 1 cup crispy shell Reese's peanut butter egg candies
- Heat oven to 325 degrees. Prepare 9x13 baking dish sprayed with cooking spray and sprinkled lightly with flour or lined with tin foil that has been sprayed with cooking spray.
- Cream butter and sugar in a large bowl. Add in eggs and vanilla and blend until combined.
- In a separate bowl, whisk the flour, baking powder, and salt. Pour into the butter mixture and stir with a wooden spoon.
- Press 1/2 the dough into the pan (see the tips above in post). Cut the Reese's eggs into small chunks or leave whole, and lay them on top of the dough. Place the remaining cookie dough on top of the Reese's. Gently press the crispy shells eggs on top.
- Bake for 35-40 minutes. When done, the bars will look puffy and the edges will be golden brown. The dough should still be soft in the center as it will finish cooking a bit while cooling.
- Allow bars to cool. Eat while a bit warm with ice cream for the ultimate dessert or eat once they're cooled down as a blondie bar.
recipe adapted from here