Every Easter I go on the hunt for candy. This may not strike you as odd, but generally I’m not a big candy eater. Although the older I get, the more I seem to crave it. Doesn’t that seem a bit abnormal? Regardless, I love Reeses Peanut Butter Eggs and Cadbury Mini Eggs.
As soon as they hit store shelves, which is basically Valentine’s Day, I snatch up a bag or two. Don’t worry I’m not a complete glutton. The bag of Reeses Peanut Butter Eggs has been in my apartment for several weeks, and I’m not even halfway through the bag.
Like I said, not a big candy eater. 🙂
This year I decided to do something different with my Cadbury Mini Eggs, rather than mindless munching. I found this yummy blondie recipe that swapped in those delectable, crunchy eggs in place of ho-hum chocolate chips. Obviously, a genius idea and one I was eager to try.
These bars were so good, especially when they were still warm and gooey. If you’re serving these at Easter, I suggest serving them slightly warm with maybe a scoop of ice cream and a drizzle of chocolate sauce. You can also do this if it’s just for you and your family too.