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