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Easter Cathedral Candy: A Sweet Tradition of Love and Celebration

Easter Cathedral Candy is a delightful no-bake treat that blends creamy peanut butter, crispy rice cereal, and rich chocolate, topped with pastel-colored candy eggs for a festive touch. This easy-to-make dessert is perfect for Easter gatherings, bringing together the flavors of childhood nostalgia and holiday cheer. With a simple preparation process and no need for baking, it’s a fun and delicious way to celebrate the season with family and friends.

Ingredients

Scale
  • 2 cups powdered sugar
  • 1 cup creamy peanut butter
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 3 cups rice cereal
  • 1 cup semi-sweet chocolate chips
  • 1 tablespoon vegetable oil
  • 1/2 cup pastel-colored candy-coated chocolate eggs

Instructions

  • In a large mixing bowl, combine powdered sugar, peanut butter, softened butter, and vanilla extract. Stir until smooth and well combined.
  • Gently fold in the rice cereal, ensuring the mixture is evenly coated.
  • Press the mixture firmly into a greased 9×13-inch baking dish, spreading it into an even layer.
  • In a microwave-safe bowl, add chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring in between, until fully melted and smooth.
  • Pour the melted chocolate over the rice cereal mixture, spreading it evenly.
  • Sprinkle the pastel-colored candy-coated eggs on top, pressing them slightly into the chocolate.
  • Refrigerate for at least 1 hour or until firm.
  • Once set, cut into squares and serve.

Notes

  • If using natural peanut butter, stir well before adding, as oil separation may affect consistency.
  • To make slicing easier, let the candy sit at room temperature for 5-10 minutes before cutting.
  • Store in an airtight container in the refrigerator for up to a week.
  • For a nut-free version, substitute peanut butter with sunflower seed butter.
  • This dessert can be frozen for up to two months; thaw in the fridge before serving.