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If you’re like me, holidays are all about the food. I start looking at ideas and recipes long before the holiday, and I change my mind about 30 times before I settle on what I want to make.
These white chocolate crunch clusters are one Easter dessert I know I won’t be changing my mind about. They are crunchy, melt-in-your-mouth clusters of heaven. I dare you to make these and not eat half the pan before you share them with anyone. Shh…I won’t tell!
And, as always, these treats are quick and easy! There is no baking involved, just a couple minutes of melting in the microwave or on the stove!
- 9 c. corn flakes
- 1 block (11 oz) vanilla almond bark (or 11 oz white chocolate chips)
- 3/4 c. creamy peanut butter
- 1 bag Hershey's candy-coated chocolate eggs
- sprinkles, for decorating (optional)
Line a pan with parchment paper or foil.
In a large bowl, melt peanut butter and almond bark in 30 second intervals, stirring in between. Heat until smooth.
Pour corn flakes into bowl and gently stir until all the flakes are coated. (I usually start with 6-7 cups and add the last 2-3 cups after those are mixed well.)
Mix in the bags of eggs. Reserve a few for decorating the top.
Spread corn flake mixture on pan. Press remaining eggs into top of mixture. Scatter sprinkles over treat if desired.
Refrigerate until set, at least 30 minutes. Break into clusters and enjoy!
*Leftovers are best kept in the fridge. They may get a bit melty and sticky if left out. *These will stay good in the fridge for 4-5 days. After that, they may begin to lose their crunch and get a bit chewier.
If you’re looking for other quick and easy Easter recipes, check this out: