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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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 -16 squares
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. In a large mixing bowl, combine powdered sugar, peanut butter, softened butter, and vanilla extract. Stir until smooth and well combined.
  2. Gently fold in the rice cereal, ensuring the mixture is evenly coated.
  3. Press the mixture firmly into a greased 9x13-inch baking dish, spreading it into an even layer.
  4. In a microwave-safe bowl, add chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring in between, until fully melted and smooth.
  5. Pour the melted chocolate over the rice cereal mixture, spreading it evenly.
  6. Sprinkle the pastel-colored candy-coated eggs on top, pressing them slightly into the chocolate.
  7. Refrigerate for at least 1 hour or until firm.
  8. 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.