When I was a child, Easter wasn’t just a day—it was a season. A season of soft mornings, pastel-colored everything, egg hunts in dew-covered grass, and a kitchen full of warmth, chaos, and sugar. The kind of sugar that didn’t just sit on your tongue—it stayed in your memory.
There was one dessert that stood out every year. It wasn’t a fancy layered cake or a towering centerpiece. It was unassuming, cut into small squares, packed with crunch, creaminess, and pops of candy-coated color. We called it “Cathedral Candy,” though no one ever explained why. I suppose the name came from the stained-glass look of the candy eggs nestled in chocolate—a mosaic of color and sweetness.
My grandmother made it with the same rhythm every year. Powdered sugar and peanut butter swirled in a bowl, cereal folded in with care, and always—always—those chocolate eggs pressed gently into the top, almost like she was placing gems into velvet. The ritual was part of the joy. And the simplicity was part of the magic.
Years later, it’s the one recipe that brings my family back together every spring. I’ve modernized it slightly—smoother chocolate, a touch more texture—but the essence remains. It’s still about more than flavor. It’s about tradition. It’s about celebrating love, family, and those sweet, quiet moments that tie us together year after year.
What Makes Cathedral Candy So Special?
This no-bake Easter treat isn’t just easy to make—it’s deeply satisfying. A combination of pantry staples and festive candy, it’s a dessert that delivers on texture, taste, and nostalgia. The name “Cathedral Candy” nods to its stained-glass appearance, with pastel eggs peeking through a rich chocolate layer, evoking the feel of spring sunlight filtering through colorful windows.
But it’s more than its looks. This candy has a satisfying crunch from the rice cereal, a soft, nutty base from the peanut butter mixture, and a rich, silky topping of chocolate. It checks every box: creamy, crispy, sweet, and slightly salty. It’s one of those rare desserts that’s loved by children and adults alike.
It’s also endlessly versatile. You can play with the ingredients, swap toppings, or create themed variations for different holidays. But the Easter version—with candy-coated eggs—is the one that always steals hearts.
Ingredients
| Ingredient | Amount |
|---|---|
| Powdered sugar | 2 cups |
| Creamy peanut butter | 1 cup |
| Unsalted butter, softened | 1/2 cup |
| Vanilla extract | 1 teaspoon |
| Rice cereal (such as Rice Krispies) | 3 cups |
| Semi-sweet chocolate chips | 1 cup |
| Vegetable oil | 1 tablespoon |
| Pastel-colored candy-coated chocolate eggs | 1/2 cup |
Directions
- Prepare the Base
In a large mixing bowl, combine powdered sugar, creamy peanut butter, softened butter, and vanilla extract. Mix until completely smooth. - Add the Crunch
Fold in the rice cereal gently until evenly coated and the mixture becomes thick and sticky. - Shape and Chill
Line a 9×9-inch square pan with parchment paper. Press the peanut butter mixture firmly and evenly into the pan. Refrigerate for about 20–30 minutes until slightly firm. - Make the Chocolate Topping
In a microwave-safe bowl, melt the semi-sweet chocolate chips with the vegetable oil in 30-second increments, stirring in between, until silky smooth. - Assemble the Layers
Pour the melted chocolate over the chilled peanut butter layer and spread evenly with a spatula. - Decorate with Easter Cheer
While the chocolate is still soft, press the pastel-colored candy-coated eggs gently into the top. - Chill and Set
Place the entire pan back into the fridge for at least 1 hour or until fully set. - Slice and Serve
Once firm, remove the candy slab from the pan and slice into bars or squares. Serve chilled or at room temperature.
Nutritional Information
Per serving (based on 16 bars)
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal |
| Carbohydrates | ~24 g |
| Sugars | ~18 g |
| Fat | ~15 g |
| Saturated Fat | ~6 g |
| Protein | ~4 g |
| Fiber | ~1 g |
| Sodium | ~90 mg |
Note: Nutritional data is estimated and may vary based on specific ingredients used.
A No-Bake Wonder with Endless Charm
One of the best things about this recipe? You don’t need to turn on your oven. In the busy lead-up to a holiday like Easter—when your stove is already occupied with brunch casseroles, hams, and roasted vegetables—a no-bake dessert is a welcome relief.
Even better, it’s kid-friendly in every way. Little hands can help measure, stir, press, and decorate. It’s tactile, forgiving, and fun. And because there’s no complicated technique involved, it’s a great starter recipe for young bakers learning their way around the kitchen.
It’s also a smart choice for last-minute entertaining. The candy sets quickly in the fridge, travels well, and keeps for several days. You can make it the night before, slice it into squares, and bring it to a potluck or serve it after Easter lunch without any stress.
Modern Twists on a Classic Favorite
While the traditional recipe shines on its own, there are plenty of ways to personalize this candy to your taste or to suit dietary needs:
Add Some Texture
Want even more crunch? Mix in crushed pretzels, chopped peanuts, or cornflakes for a salty-sweet contrast.
Make It Nut-Free
Substitute sunflower seed butter or cookie butter in place of peanut butter for those with allergies.
Dress It Up
Drizzle the top with white chocolate or colored candy melts for a marbled effect. Add festive sprinkles or edible glitter for an extra pop.
Go Mini
Use mini cupcake liners to create individual servings—great for parties or gifting.
Holiday Variations
Swap the pastel candy eggs for red and green ones at Christmas, candy corn for Halloween, or heart-shaped chocolates for Valentine’s Day. This recipe is adaptable to every celebration.
Frequently Asked Questions
Why is it called Cathedral Candy?
The name “Cathedral Candy” refers to the candy’s appearance—when sliced, the pastel-colored candy eggs embedded in chocolate resemble stained-glass windows often seen in cathedrals. It’s a poetic name for a very down-to-earth dessert.
Is this the same as stained-glass candy?
Not exactly. Traditional stained-glass candy is usually a hard candy made with sugar syrup and gelatin. This version is a no-bake bar, made with peanut butter, cereal, and chocolate, but achieves a similar visual effect with pastel candies.
Can I use different types of cereal?
Yes. While rice cereal offers a light, crispy texture, you can experiment with cornflakes, puffed rice, or even crushed graham crackers for a different bite. Just be sure the cereal isn’t too dense, or it may make the bars too hard to cut.
What type of chocolate works best?
Semi-sweet chocolate chips are the most balanced, but you can also use milk chocolate for a sweeter taste, or dark chocolate for a more intense flavor. Just be sure to melt it gently with a little oil to keep it smooth and glossy.
Can I make this recipe ahead?
Absolutely. In fact, it’s best when made at least a few hours in advance so it can set properly in the refrigerator. It stores well in an airtight container for up to 5 days.
Can I freeze Cathedral Candy?
Yes. Slice the bars, wrap them individually in parchment or plastic wrap, and store in a freezer-safe bag. Thaw in the refrigerator before serving.
What’s the best way to cut the candy cleanly?
Use a sharp knife, and run it under warm water between cuts to prevent sticking. Let the candy sit at room temperature for 10 minutes before slicing for smoother edges.
A Dessert That Connects Generations
The beauty of a recipe like this lies not just in its flavor, but in the tradition it creates. Whether you’re pulling out an old family recipe or discovering it for the first time, Cathedral Candy has a way of becoming part of the rhythm of your celebrations. It’s the kind of dish that shows up again and again, woven into the memories of different generations.
There’s something incredibly meaningful about watching a child press pastel eggs into soft chocolate with the same careful joy you once had. About bringing a plate of these bars to a gathering and hearing someone say, “I remember this from my childhood!” Food has the power to do that. It carries us forward while tying us to our past.
And unlike complicated, high-maintenance desserts, this one is forgiving, flexible, and accessible. It doesn’t demand perfection—it invites joy.
Conclusion: The Sweet Simplicity of Celebration
Easter Cathedral Candy is a dessert that proves you don’t need a long ingredient list or complicated instructions to create something truly special. It brings texture, color, and meaning to the table. It’s the kind of sweet that doesn’t just satisfy—it tells a story.
As we look for ways to make holidays more meaningful, more connected, and more joyful, this humble no-bake candy stands as a reminder that the best traditions are the ones we can pass down easily. The ones that invite participation. The ones that leave room for little hands, big laughs, and colorful memories.
So this Easter, set aside a few minutes, gather your ingredients, and let the candy come to life. Let it be a sweet tribute to the ones who taught you how to bake, and a joyful gift to the ones you’re teaching now.
Because in the end, it’s not just candy—it’s celebration, rolled into every bite.
Print
Easter Cathedral Candy: A Sweet Tradition of Love and Celebration
- Total Time: 1 hour 15 minutes
- Yield: 16 bars
Description
This no-bake Easter candy bar is colorful, crunchy, and perfectly nostalgic. A combination of peanut butter, rice cereal, powdered sugar, and rich melted chocolate is topped with pastel candy eggs for a stained-glass look that’s as festive as it is delicious. It’s a make-ahead treat that’s simple, sweet, and impossible to resist.
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
Instructions
- In a large mixing bowl, combine powdered sugar, peanut butter, softened butter, and vanilla extract. Mix until smooth and well combined.
- Gently fold in the rice cereal until evenly coated and the mixture is thick and sticky.
- Line a 9×9-inch pan with parchment paper. Press the peanut butter mixture firmly into the bottom of the pan. Refrigerate while you prepare the topping.
- In a microwave-safe bowl, melt the chocolate chips and vegetable oil in 30-second intervals, stirring until smooth.
- Pour the melted chocolate over the chilled base and spread evenly with a spatula.
- Press the candy-coated chocolate eggs into the melted chocolate before it sets.
- Refrigerate for at least 1 hour, or until completely firm.
- Slice into bars or squares and serve chilled or at room temperature.
Notes
- For a nut-free version, substitute sunflower seed butter or cookie butter.
- Add sprinkles or drizzle with white chocolate for extra flair.
- Store in an airtight container in the refrigerator for up to 5 days.
- Bars can be frozen for up to 1 month—wrap individually for easy snacking.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: No-Bake
- Cuisine: American