Reese's Egg Peanut Butter Bars

These soft, chewy, peanut butter cookie bars are perfect for Easter and can be made in under 30 minutes! Simply press the dough in a 9x13 pan and press in Reese's Eggs!

* Be sure to refer to the full blog post on my website for instructions & baking times!

Course Dessert

Cuisine Cookie

Keyword peanut butter cookie cake, reese's eggs

Prep Time 10

Cook Time 14

Total Time 30

Servings bars

Calories 390kcal

Author Melissa Rose

Ingredients

½ cup unsalted butter softened
¾ cup creamy peanut butter
¾ cup light brown sugar
¼ cup granulated sugar
1 large egg
1 egg yolk i.e. you will be using 1 whole egg + 1 extra egg yolk
1 teaspoon vanilla extract
½ teaspoon baking soda
¼ teaspoon salt
1 tablespoon cornstarch
1 ½ cups all-purpose flour
12 Reese'e Eggs you can also make these with regular peanut butter cups

Instructions

Preheat oven to 350ºF. While preheating, be sure to read tips & tricks in post above for recipe success.
In a medium-sized mixing bowl, beat the peanut butter (¾ cup) and softened unsalted butter (½ cup, i.e. 1 stick) on medium speed for 20-30 seconds until combined.
Add in the light brown sugar (¾ cup) and granulated sugar (¼ cup) and continue beating on medium for another 20-30 seconds until creamy. Do not overmix.
While the mixer is on low, add in the egg (1 large), extra egg yolk (1 large), vanilla extract (1 teaspoon), baking soda (½ teaspoon), salt (¼ teaspoon), and cornstarch (1 tablespoon). Stir until combined. Slowly add all-purpose flour (1 ½ cups) and mix until just incorporated.
Grease and line a 9×13 light-colored metal pan with parchment paper (I like to create a parchment sling, as shown in photos above, so I can lift the bars out of the pan to cut). Spread dough into an even layer in pan.
Press on 12 Reese's Eggs. You want to press them into the dough (so half the egg is covered) but be careful not to press too hard or they'll break.
Bake for 14-16 minutes at 350℉ or until edges are lightly brown and the center no longer looks wet. Allow the bars to cool for up to 30 minutes before cutting.

Notes

Storage: Store in an airtight container for up to 5 days (although they're best within 3 days for ultra softness!).

Freezing: Store in an airtight container or freezer ziploc bag for up to 1 month. For optimal freshness, I recommend wrapping the individual bars in plastic wrap before placing in container.

Nutrition