Ingredients:

1/2 cup salted butter, room temperature

3/4 cup white granulated sugar

3/4 cup light brown sugar, packed

2 eggs, room temperature

2-1/2 teaspoons Tahitian Vanilla extracted in Cane Rum

1-1/2 cups all-purpose flour

1 teaspoon baking powder

1 cup semi-sweet chocolate chips

1 cup Cadbury Mini Eggs

Directions:

1. Preheat oven to 350-degrees and line a 9x13-inch baking pan with foil or parchment paper and spray with baking spray. Set aside.

2. In the bowl of a stand mixer, affixed with the paddle attachment, add the butter and beat on medium-high speed until smooth and creamy. Add the white sugar and brown sugar to the butter and beat until light and fluffy. Scrape down the sides of the bowl as needed. Beat the eggs in, one at a time, into the mixture. Beat in the vanilla extract. Change the mixer to low speed and slowly add the flour and baking powder. Mix until barely combined. Add the chocolate chips and Cadbury Mini Eggs (or your mix-in) and mix for 10-seconds. Option to reserve a few of your Mini Eggs to press into the top of your cookie bars after you pull them from the oven after baking. Remove the bowl from the mixer and use a rubber scraper to ensure all ingredients are fully incorporated. Pour mixture out into prepared pan and press evenly into the pan.

3. Bake in 350-degree oven for 25-30 minutes, or until a toothpick inserted in the middle comes out without raw batter on it. Option to press a few Mini Eggs into the top of the cookie bars right after you remove the cookie bars from the oven, just to make them look pretty.

4. Use the foil or parchment, to remove the entire slab of cookie bars from the pan, and set on a wire rack to cool. After bars have completely cooled, cut into desired sized squares.

Bon Appetit!