Easter eggs you don't have to hunt for! A Delightful SKOR Easter Egg Blondies Recipe from HERSHEY'S that is sure to put smiles on faces. Try it this Easter!
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 overhand sides. Beat butter, sugar, and vanilla until fluffy. Beat in eggs, one at a time. Mix in flour, salt and toffee bits on low speed, until combined.
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.
Use a 2-inch (5 cm) egg-shaped cookie cutter to cut out shapes. Decorate with the melted chocolate as preferred.
To melt the HERSHEY'S CHIPITS, place in a heatproof bowl set over gently simmering water and stir until smooth.
Don't waste the scraps they are great for snacking.
Any Occasion Treats: Cut blondies into bars instead of egg shapes and drizzle with chocolate as preferred.