Reese's Egg Peanut Butter Bars

In a medium-sized mixing bowl, beat the ¾ cup creamy peanut butter and softened ½ cup unsalted butter i.e. 1 stick[/adjustable] on medium speed for 20-30 seconds until combined.

Add in the ¾ cup light brown sugar and ¼ cup granulated sugar and continue beating on medium for another 20-30 seconds until creamy. Do not overmix.

While the mixer is on low, add in the 1 large egg, extra 1 egg yolk, 1 teaspoon vanilla extract, ½ teaspoon baking soda, ¼ teaspoon salt, and 1 tablespoon cornstarch. Stir until combined. Slowly add 1 ½ cups all-purpose flour and mix until just incorporated.

Grease and line a 9×13 light-colored metal pan with parchment paper (I like to create a parchment sling, as shown in photos above, so I can lift the bars out of the pan to cut). Spread dough into an even layer in pan. 

Press on 12 Reese'e Eggs. You want to press them into the dough (so half the egg is covered) but be careful not to press too hard or they'll break.

Bake for 14-16 minutes at 350℉ or until edges are lightly brown and the center no longer looks wet. Allow the bars to cool for up to 30 minutes before cutting.