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White Chocolate Easter Egg Crunch Clusters
These crunchy, melt-in-your-mouth clusters feature a mixture of white chocolate and peanut butter coating crispy corn flakes. Chocolate eggs are scattered among the corn flakes for extra color and flavor!
Course: Dessert, Holidays
Servings: 24 servings
Ingredients
  • 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)
Instructions
  1. Line a pan with parchment paper or foil.
  2. In a large bowl, melt peanut butter and almond bark in 30 second intervals, stirring in between. Heat until smooth.
  3. 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.)
  4. Mix in the bags of eggs. Reserve a few for decorating the top.
  5. Spread corn flake mixture on pan. Press remaining eggs into top of mixture. Scatter sprinkles over treat if desired.
  6. Refrigerate until set, at least 30 minutes. Break into clusters and enjoy!
Recipe Notes

*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.