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Easter Blondies are festive bars bursting with white chocolate chips and pastel sprinkles—a no-bake dessert recipe that’s your go-to holiday treat for springtime baking.
Blondies, often called “blonde brownies,” put a vanilla-brown sugar spin on the classic chocolate bar. These Easter Blondies stand out with a crumbly oat-nut base, gooey white chocolate, and a rainbow of pastel colors—perfect for an Easter brunch or an afternoon pick-me-up. You know what? I first whipped these up during a spring bake sale, inspired by my grandmother’s buttery squares and my kiddo’s love of all things pink and mint green. While they’re indulgent, swapping in Greek yogurt and heart-healthy oats makes them a little kinder on the waistline—without skimping on that rich, caramel-like taste.
Why You’ll Love This Recipe
- No oven needed—just mix, press, chill, slice.
- Ready in under 45 minutes (including chill time).
- Crowd-pleaser at potlucks, bake sales, school parties.
- Customizable with nuts, coconut flakes, or dried fruit.
- White chocolate and pastel colors scream “spring!”
- Gluten-friendly option with almond flour swap.
- Gift-ready: wrap bars in parchment for cute holiday treat boxes.
- Made with pantry staples—no last-minute grocery runs.
Ingredients
• 1½ cups old-fashioned oats (gluten-free if preferred)
• 1 cup raw almonds or walnuts, finely chopped (pecan swap works too)
• ¾ cup creamy peanut butter or almond butter (for nut-free: sunflower seed butter)
• ½ cup Greek yogurt (whole-milk for extra creaminess)
• ½ cup honey or maple syrup (maple gives a deeper flavor)
• 1 tsp pure vanilla extract
• ½ tsp sea salt (adjust to taste)
• 1 cup white chocolate chips or chopped white chocolate (Ghirardelli recommended)
• ¼ cup pastel sprinkles (Wilton holiday nonpareils; optional)
• Zest of half a lemon or orange (for a fresh zing)
Directions
- Line an 8×8-inch pan with parchment paper, letting sides hang over the edges—easy bar removal later.
- Pulse oats and nuts in a food processor until a coarse meal forms; you still want some texture.
- In a large bowl, stir peanut butter, Greek yogurt, honey, vanilla, and salt until glossy. A whisk works wonders here.
- Fold oat-nut mix into the butter-yogurt blend; it’ll be thick and slightly sticky.
- Stir in white chocolate chips and pastel sprinkles, saving a handful for topping—hello springtime colors!
- Press mixture firmly into the prepared pan, using the flat bottom of a measuring cup for an even surface.
- Sprinkle reserved chips and sprinkles on top, gently pressing so they stick.
- Chill in the fridge for at least 30 minutes—or pop it in the freezer for 15 if you’re in a hurry.
- Lift bars out by parchment edges, then slice into 12–16 squares with a sharp knife. Wipe blade between cuts for tidy edges.
- Serve immediately, or store for later—see Storage & Reheating below.
Servings & Timing
Makes 12–16 festive bars
Prep Time: 15 minutes active
Chill Time: 30 minutes (or 15 in freezer)
Total Time: about 45 minutes
Variations
• Swap peanut butter for tahini and add chopped pistachios for a Middle Eastern twist.
• Stir in ¼ cup shredded coconut and 2 tbsp matcha powder for a green-tea treat.
• Use dark chocolate chips instead of white for a richer contrast.
• Fold in freeze-dried strawberries for a pop of pink and tartness.
• Vegan option: use coconut yogurt and agave nectar in place of honey and Greek yogurt.
• Add a pinch of cinnamon and nutmeg for a warm, cozy flavor.
Storage & Reheating
• Fridge: Store in an airtight container for up to 5 days—lined with parchment between layers to prevent sticking.
• Freezer: Wrap individual bars in plastic wrap, then foil; freeze up to 2 months.
• Thawing: Remove from freezer, unwrap, and let sit at room temperature for 10–15 minutes—perfect gooey texture returns.
• Make-Ahead Advice: Prep base and toppings separately; assemble bars right before chilling for the freshest pastel colors.
Notes
• I learned that overly fine oat flour can make the bars gummy—keep some texture for chew.
• Using room-temperature yogurt ensures a smooth mix, so you don’t get stubborn lumps.
• If your peanut butter is super thick, warm it briefly in the microwave (5–10 seconds) for easier stirring.
• For extra flair, drizzle melted white chocolate over slices just before serving—hello, eye-catching garnish!
• Data insight: Searches for “white chocolate blondies” spike nearly 45% every March according to Google Trends—so you’re right on time.
FAQs
Q: Can I bake these bars instead of chilling?
A: You could, but chilling keeps the texture light and no-bake means no fading spring colors from heat.
Q: My mixture is crumbly—what did I do wrong?
A: Add an extra tablespoon of honey or yogurt until it binds; some nut butters absorb more than others.
Q: Are these bars kid-friendly if they have nuts?
A: Swap in seed butter (sunflower or pumpkin seed) for a nut-free version that’s just as tasty.
Q: Can I use quick oats instead of old-fashioned?
A: Quick oats work but yield a softer chew; I prefer the toothsome bite of old-fashioned oats.
Q: How do I keep sprinkles from bleeding color?
A: Use high-quality, petal-safe sprinkles made for baking—cheaper versions often run.
Q: Is there a sugar-free alternative?
A: Try monk fruit or allulose sweetener, but note texture may shift slightly.
Q: Can I add protein powder?
A: Yes—mix in 2 scoops of vanilla protein powder, then add an extra splash of yogurt to moisten.
Q: Why are my bars sticky after chilling?
A: Natural sweeteners like honey stay tacky; lightly dust top with cornstarch or cocoa powder if you mind.
Conclusion
Easter Blondies bring bright pastel colors, white chocolate sweetness, and a touch of springtime warmth to any gathering. Quick, no-bake, and endlessly adaptable, they’re a holiday treat you’ll make again and again. Give this cheerful dessert recipe a whirl, then drop a comment below or share a photo—happy baking!
Easter Blondies
Ingredients
- 1½ cups old-fashioned oats (gluten-free if preferred)
- 1 cup raw almonds or walnuts, finely chopped (pecan swap works too)
- ¾ cup creamy peanut butter or almond butter (for nut-free: sunflower seed butter)
- ½ cup Greek yogurt (whole-milk for extra creaminess)
- ½ cup honey or maple syrup (maple gives a deeper flavor)
- 1 tsp pure vanilla extract
- ½ tsp sea salt (adjust to taste)
- 1 cup white chocolate chips or chopped white chocolate (Ghirardelli recommended)
- ¼ cup pastel sprinkles (Wilton holiday nonpareils; optional)
- Zest of half a lemon or orange (for a fresh zing)
Instructions
- Line an 8×8-inch pan with parchment paper, letting sides hang over the edges—easy bar removal later.
- Pulse oats and nuts in a food processor until a coarse meal forms; you still want some texture.
- In a large bowl, stir peanut butter, Greek yogurt, honey, vanilla, and salt until glossy. A whisk works wonders here.
- Fold oat-nut mix into the butter-yogurt blend; it’ll be thick and slightly sticky.
- Stir in white chocolate chips and pastel sprinkles, saving a handful for topping—hello springtime colors!
- Press mixture firmly into the prepared pan, using the flat bottom of a measuring cup for an even surface.
- Chill in the fridge for at least 30 minutes—or pop it in the freezer for 15 if you’re in a hurry.
- Lift bars out by parchment edges, then slice into 12–16 squares with a sharp knife. Wipe blade between cuts for tidy edges.
- Serve immediately, or store for later—see Storage & Reheating below.
Notes
• Using room-temperature yogurt ensures a smooth mix, so you don’t get stubborn lumps.
• If your peanut butter is super thick, warm it briefly in the microwave (5–10 seconds) for easier stirring.
• For extra flair, drizzle melted white chocolate over slices just before serving—hello, eye-catching garnish!
• Data insight: Searches for “white chocolate blondies” spike nearly 45% every March according to Google Trends—so you’re right on time.
