Leftover Easter candy isn’t really a problem in my house. Leftover candy of any kind isn’t really a problem, in fact.
I’ve told you before I am obsessed with candy of all kinds.
So if I don’t have leftover candy in the house, I panic.
Because sometimes all of us crave jelly beans in October. You might not have a super-secret stash hidden from the rest of the family, but I do, because jelly beans are not to be messed around with.
My pantry is stocked with bag after bag of candy. Jelly Belly is a favorite, Williams-Sonoma has awesome sweets, and I have discovered a serious weakness for Starburst jelly beans.
I am pretty much literally a kid in a candy store . . . in my own house. How awesome is that???
But in case you have leftover Easter candy that you want to use up, make this Easter Candy Bark.
It is gluten free, no bake, ridiculously easy to make, and super versatile. Feel free to use whatever chocolate you want, as well as any candies. This is your creation. It’s such a great thing to make with kids too.
I hope you all have a great Easter and indulge in a little Easter candy!
1 12 ounce bag white chocolate chips
1 teaspoon vegetable oil
1 large Peep bunny
¼ cup assorted jelly beans
¼ cup gummy butterflies
In a medium microwave safe bowl, combine chips and oil. Microwave on high in 30 second increments, stirring in between, until fully melted.
Pour white chocolate onto a parchment lined plate or baking sheet. Spread into an even and relatively thin layer.
Top with bunny, jelly beans, and butterflies, slightly pressing each into the chocolate.
Allow to harden completely before breaking into pieces and storing in an airtight container at room temperature for up to 1 week.
Additional cooling time is necessary. Feel free to use whatever candy and chocolate you wish.
Don’t forget to check out the other Sunday Supper dishes!
- Bacon and Sriracha Deviled Eggs by Casa de Crews
- Buffalo Blue Cheese Deviled Eggs by Cupcakes & Kale Chips
- Jalapeno Cilantro Deviled Eggs by Our Good Life
- Rissole by Brunch with Joy
- Savory Basque Tart by Food Lust People Love
Breakfast and Brunch:
- Breakfast Burritos by Sew You Think You Can Cook
- Breakfast Enchiladas by Curious Cuisiniere
- Gluten-Free Ham Spinach & Gruyere Quiche by Amee’s Savory Dish
- Ham and Egg Hash by Whole Food | Real Families
- Matzo Brei Pancakes by Take A Bite Out of Boca
- Savory Ham and Scallion Corn Cakes by The Weekend Gourmet
- Black Pepper Fried Brown Rice with Ham by Food Done Light
- Cajun Hambalaya by Palatable Pastime
- Cal-Mex Avocado and Egg Salad by eating in instead
- Chunky Healthy Egg Salad by Peanut Butter and Peppers
- Ham Fried Rice by Bobbi’s Kozy Kitchen
- Kimchi Fried Rice by Wallflower Girl
- Pan-Fried Ham with Okra and Red-Eye Gravy by Culinary Adventures with Camilla
- Salmon, Asparagus and Capers Panini by Family Foodie
Soups and Salads:
- Ham and Corn Chowder by Cosmopolitan Cornbread
- Southern Ham Macaroni Salad by Magnolia Days
- Split Pea and Ham Slowcooker Soup by Jane’s Adventures in Dinner
- Apple Blueberry Flip Flop by Recipe for Perfection
- Cadbury Egg Stuffed Croissants by Hezzi-D’s Books and Cooks
- Cheese and Pineapple Bread Pudding by Basic N Delicious
- Chocolate Brownies with Kentucky Bourbon and Chocolate Mint Ganache by Lifestyle Food Artistry
- Easter Candy Bark by Pies and Plots
- Easter Candy Brownie Cookies by That Skinny Chick Can Bake
- Peanut Butter Brownie No Bake Cheesecake by Recipes Food and Cooking
- Peanut Butter Chocolate Matzo S’mores by Desserts Required
- Sunshine Cake by The Ninja Baker
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