Ingredients
Scale
- 24 oz white almond bark or white chocolate melting wafers
- 3 cups cornflakes cereal or Rice Krispies cereal
- 1 cup pastel Easter M&M’s (plus extra for topping)
- 2–3 tablespoons pastel Easter sprinkles (small round style works best)
- Optional: ½ cup mini marshmallows
Instructions
- Melt the white chocolate: Break the almond bark into smaller pieces and place it in a large microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly after each interval until fully melted and smooth (about 2–3 minutes total).
- Mix the base: Immediately add the cereal and 1 cup of pastel M&M’s into the melted chocolate. Gently fold until the cereal is fully coated in white chocolate.
- Form the clusters: Line a baking sheet with parchment paper. Drop portions of the mixture onto the lined sheet, allowing them to mound naturally into soft rounded shapes.
- Decorate: While the chocolate is still soft, press additional pastel M&M’s onto the tops of each cluster and sprinkle lightly with pastel sprinkles.
- Let set: Allow the clusters to set at room temperature for 1–2 hours until firm.
Notes
Store the candy clusters in an airtight container at room temperature for up to a week. They may be refrigerated, but texture may change.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cluster
- Calories: 150
- Sugar: 14g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg