3 eggceptionally fun and tasty ideas to celebrate Easter

Whether you’re having family and friends over or a small celebration, nutrition artist and registered dietitian Michelle Jaelin has a few crafty ideas for your Easter table.

Recipe:
Peanut Butter Candy Egg Blondies

INGREDIENTS
Cooking spray
1 1/4 c. all-purpose flour, spooned and leveled
1 1/4 c. roasted peanuts
1 tsp. baking powder
1/2 tsp. kosher salt
1 1/4 c. packed light brown sugar
1/2 c. (1 stick) unsalted butter, at room temperature
1 c. smooth natural peanut butter
2 tsp. pure vanilla extract
2 large eggs
1 (12-ounce) bag mini pastel chocolate eggs, divided
1/2 c. semisweet chocolate chips

DIRECTIONS
Preheat oven to 350°F. Line a 9-by-13-inch baking pan with parchment paper. Lightly grease paper.
Place flour and peanuts in a food processor. Process until peanuts are broken down and blended with flour, 30 to 45 seconds. Add baking powder and salt; pulse to combine, 2 to 3 times.
Beat sugar and butter with an electric mixer on medium speed until light and fluffy, 2 to 4 minutes. Beat in peanut butter, vanilla, and eggs until incorporated, 1 to 2 minutes. Gradually beat in flour mixture just until combined. Set aside 3/4 cup mini eggs. Stir chocolate chips and remaining peanut butter eggs into batter.
Transfer batter to prepared pan. Scatter reserved mini eggs on top. Bake until puffed, edges are deep golden brown, and a toothpick inserted in center comes out clean, 25 to 30 minutes. Cool in pan on a wire rack.
Cut into 24 bars.