In my opinion, Easter has the best candy of any holiday by far, and the best candy of all is Reese’s Eggs. There is just something about the ratio of peanut butter to chocolate that is so much better in the eggs than the regular peanut butter cups. You have to get the right eggs, too. There are multiple sizes. The BEST Reese’s Eggs are the bigger ones. You know, the ones that come in a six pack. Don’t get me wrong, all of the Reese’s are delicious, but these are hands down the best! With Easter coming up, and these eggs calling my name from every aisle of every store, I felt like I needed to make a recipe using them.
Let the bars cool almost completely before serving, as the Reese’s will stay hot and melty for a while.
I hope you enjoy these, and have a great Easter!
Chocolate Chip Cookie Bars with Reese’s Eggs
- 3/2 cup unsalted butter melted
- 3/4 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 1/2 tsp cornstarch
- 1/2 tsp salt
- 1 cup semisweet chocolate chips
- 10 Reese’s Eggs or more
- Preheat the oven to 325º. Grease a 13 x 9 inch baking dish with cooking spray.
- In a large mixing bowl, cream together the melted butter and both sugars. Add in the eggs and vanilla extract and mix well. Add in the flour, baking soda, cornstarch and salt and mix until combined. Fold in the chocolate chips.
- Pour the cookie dough into the greased baking dish and press down slightly the be sure the bottom of the dish is covered. Bake in the preheated oven for approximately 16 minutes.
- While the cookie dough is in the oven, unwrap the Reese’s eggs. When the time is up on the bars, remove them from the oven and gently place the Reese’s on top in an even pattern. If you are using 10 Reese’s, you will place them in a 2 x 5 pattern. 12 Reese’s will be a 3 x 4 pattern and so on. Place the bars back in the oven for approximately 2 more minutes.
- Remove the bars from the oven and let them cool before slicing and serving.