Each year I fall a little bit more in love with Easter food. The pretty pastels, the fun bunny shapes and all of the eggs. When I was a kid, MiMi always loved the Mini Cadbury Eggs. I always thought they were ok, but they weren't my favorites. As time goes on I look forward to them more and more each year. There is just something about them that is so tasty and the fact that they aren't available year round probably doesn't hurt anything either.
Add to that anticipation the fact that Reese's now makes Reese's Pieces Peanut Butter Eggs and you basically can't stop my face from grinning. So I thought it would be fun to put these two into a tasty treat. I originally had really big fancy plans, but I had a whole menu of things I wanted to make for our annual Easter party and only one day to get it all done. Darn new jobs and not being able to take days off for party prep and cooking! So I scaled back and went for something much easier.
Though these blondies come together in almost no time and aren't quite as fancy as what I originally had planned, there is a pretty darn good chance that our guests will like them even more. They have the classic chocolate and peanut butter flavors that our friends and families always go gaga for in a a chewy bar. As easy as they are to make, they go down even easier! I can't wait to see everyone enjoy them at the party.
Are there any holiday foods that you look forward to every year?
Easter Egg Blondies
makes a 10x15" pan, or about 36 bars
2 1/2 cups flour
2 1/2 tsp baking powder
1 tsp salt
1 cup vegetable oil
2 1/4 cups packed brown sugar
4 large eggs
1 tsp vanilla
2-3 cups candy coated egg candies
a generous handful of spring sprinkles
- Preheat the oven to 350 F and spray your 10x15x1 pan (half sheet jelly roll pan) with non-stick spray.
- In a medium bowl, whisk together dry ingredients and set aside.
- In a large bowl, stir together brown sugar and oil. Beat in the eggs and the vanilla.
- Stir in the dry ingredients until well mixed.
- Spread in prepared pan.
- Sprinkled candies and sprinkles over the top of the dough.
- Bake for 30-35 minutes. The edges should be golden and the middle should test clean with a toothpick is inserted.
- Cool completely and then cut into squares. Store in an airtight container.
This week, thirteen bloggers are sharing yummy recipes and helpful tips to help you serve up deliciousness this Easter. Follow #EasterRecipes on social media to see what we're serving up!
- Easter Egg Blondies by Cooking With Carlee
- Easter M&M Thumbprint Cookies by Family Around The Table
- Ham & Cheese Omelette Roll by Corn, Beans, Pigs & Kids
- Homemade Chocolate Flowers by Caroline's Cooking
- Old Fashioned Carrot Cake with Cream Cheese Frosting by Jolene's Recipe Journal
- Quick and Easy Garlic Knots by A Day in the Life on the Farm
In case you missed them, here’s all the #EasterRecipes to date:
- Deviled Ham Bites by A Kitchen Hoor's Adventures
- 30 Minute Dinner Rolls by Amy's Cooking Adventures
- Easy Pecan Sticky Buns by Corn, Beans, Pigs & Kids
- Easy Citrus Ham by Jolene's Recipe Journal
- Sausage and Vegetable Strata by A Day in the Life on the Farm
- Prosciutto Wrapped Asparagus With Lemon Herb Sauce by Tip Garden
- Strawberry “Carrots” by Family Around The Table
- Easter Malted Milk Dip by Hezzi-D's Books and Cooks
- Sharadan's Lemon Blueberry Parfaits by Cooking With Carlee
- Easter Egg Cooking and Dyeing Tips and Tricks by Palatable Pastime
- Italian Easter Bread by Palatable Pastime
- Carrot Cake Pancakes by Sew You Think You Can Cook
- Torta Salata Pasquale by A Day in the Life on the Farm
- Dill Roasted Radishes by A Kitchen Hoor's Adventures
- Roasted Parmesan Asparagus by Family Around The Table
- Praying Arm Pretzels by Amy’s Cooking Adventures
- Creamy Coconut Mini Tarts by Making the Most of Naptime
- Carrot Cake Cinnamon Rolls by Sew You Think You Can Cook
- Cinnamon Crescent Rolls by Tip Garden
- Individual Easter Breads by Cooking With Carlee
- Tomato Asparagus Quiche by Caroline's Cooking
- Peeps Whoopie Pies by Palatable Pastime
- Rosemary Garlic Herb Rib Roast by Family Around The Table
- Honey butter Peas and Carrots by Jolene's Recipe Journal
- Pea and Pasta Salad by A Kitchen Hoor's Adventures
- Roasted Eggplant Salad by A Day in the Life on the Farm
- Baked Eggs with Tomatoes by A Day in the Life on the Farm
- Spring Herb Brie Bake by A Kitchen Hoor's Adventures
- Carrot Cake Energy Balls by Sew You Think You Can Cook
- Classic Peanut Butter Confetti Bars by Making the Most of Naptime
- Easter Muddy Buddies by Family Around The Table
- Honey Cinnamon Quick Bread by Amy's Cooking Adventures
- Linda's Famous Carrot Cake by Cooking With Carlee
- Mini Easter Cheesecake Bites by Hezzi-D's Books and Cooks