I went a little bit overboard with the Easter treats this year, and when I saw Domestic’s Rebel Peep brownies I had to have them.
I made mine with all pink peeps, even though I bought a bunch of different peep colors. I slightly crushed the M&M’s just to add a less of a huge crunch. I LOVED THEM. They didn’t go very fast at Easter- I think because most people weren’t feeling adventurous. But I thought they were so tasty!
- 1 box chocolate cake mix
- 2 eggs
- ½ cup oil
- 20-24 PEEPS candy (you could use bunnies or chicks; I used pink chicks)
- 1 cup speckled Easter M&M’s candies
- Preheat oven to 350 degrees F. Line a 13×9 inch pan with foil, extending the sides of the foil over the edges of the pan. Mist the foil lightly with cooking spray. Set aside.
- In a large bowl, combine the cake mix, eggs + oil until well blended. Spread the mixture evenly into the prepared pan. Bake for 10 minutes. While the bars bake, roughly chop the PEEPS into bite-sized chunks and set aside.
- Quickly spread the chopped PEEPS evenly over the bars. Return the pan to the oven and bake for another 5-6 minutes or until the PEEPS are puffy and are juuuust beginning to brown a bit on the tops (you don’t want them to start toasting). Remove from the oven and immediately sprinkle both chips and the M&M’s evenly on top of the PEEPS.
- Allow the bars to cool in the pan completely before cutting into bars. I used a dampened knife to help me cut through the ultra-gooey marshmallow. These bars keep when covered at room temperature, for a couple of days.