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CHIPITS COOKIES 'N' CREME Easter Egg Blondies

Details

Timing
Timing
Total:
Bake:
20 Min.
Prep:
15 Min.
Yields:
about 36 eggs

Easter eggs you don't have to hunt for! A Delightful Easter Egg Blondies recipe that sure to please!

Ingredients & Directions

Prep Time
15 minutes
Bake Time
20 minutes

Ingredients

  • 1 1/4 cups
    softened butter (300 mL)
  • 2 1/2 cups
    lightly packed brown sugar (625 mL)
  • 2 tbsps
    vanilla extract (30 mL)
  • 4
    eggs
  • 3 cups
    all-purpose flour (750 mL)
  • 1/2 tsp
    salt (2 mL)
  • 1 cup
    assorted HERSHEY'S CHIPITS such as Milk Chocolate, Dark Chocolate, or White Creme Chips, melted

Directions

Equipment Needed 
baking sheet 17x11-Inch (42x29 cm) Rimmed Baking Sheet
oven Oven
parchment paper Parchment Paper
measuring cups Measuring Cups
mixer Mixer
rubber scraper Rubber Scraper
cookie cutter Cookie Cutter
1

Preheat oven to 350°F (180°C). Lightly grease a 17 x 11-inch (42 x 29 cm) rimmed baking sheet and line with enough parchment paper to overhang sides. Beat butter, sugar and vanilla until fluffy. Beat in eggs, one at a time. Mix in flour, salt and CHIPITS baking chips on low speed, until combined.

Tip

To melt the CHIPITS, place in a heatproof bowl set over gently simmering water and stir until smooth.

* Once the white creme chips are melted in the microwave, add a few drops of red food colouring and mix well. Continue to add a drop at a time until you reach the desired colour.

2

Scrape dough onto baking sheet and spread evenly to the edges. Bake on middle rack for 20 minutes or until golden. Cool completely in pan; use parchment to help slide blondies onto a flat surface.

3

Use a 2-inch (5 cm) egg-shaped cookie cutter to cut out shapes. *Decorate with the melted chocolate as preferred.

Tip

For any occasion treats, cut blondies into bars instead of egg shapes and drizzle with chocolate as preferred.

Don't waste the scraps - they are great for snacking.