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Daisy Candy Bouquet
You will need:
- 1 8 x 8″ pan cooked crispy rice treats
- 1 (15 ounce) bag pastel candy corns
- 18 yellow or brown M&M’s
- 18 cookie sticks
- 4″ container
- Styrofoam piece cut to container’s size
- 5 squares almond bark, divided
- Tissue paper
Place cooled 8 x 8″ square of crispy rice treats in freezer for 20 minutes. Cut block of Styrofoam to fit container if necessary.
Cover Styrofoam with tissue paper and wrap. Place inside container.
Remove 8 x 8″ block of crispy rice treats from freezer and place on cutting board. Cut lengthwise into strips 1/8 to 1/4″ wide.
Cut crispy rice treat strips into small squares.
Place cookie stick into center of each crispy rice treat square. Place in freezer.
Melt 2 squares almond bark. 30 seconds in a microwave usually does the trick. Remove 4 crispy rice treats at a time and cover with almond bark. Stick covered pieces in Styrofoam to hold upright as they cool. Continue until all 18 are covered. If almond bark gets too thick, reheat for 10 more seconds. Melt more almond bark squares as necessary.
Pick out 7 candy corns of the same color. Place onto top of crispy rice square, making flower petals. Be sure that the candy corns stick. Once candy corns are secure, dip an M&M in the almond bark and place uncovered side up in the center of the crispy rice treat. Set aside and continue until all are completed.
Place taller candy flowers into center of Styrofoam. Score cookie sticks if needed to make shorter flowers. Fill in gaps between flowers with 5 x 5″ strips of wax paper.
Serve and enjoy!
Crispy Rice Treats Made Easy!
Make the crispy rice treats featured in the Daisy Candy Bouquet using Kristy’s easy recipe. They’re great on their own or as part of the Daisy Candy Bouquet. Kids and adults alike can’t get enough!
The Greatest Bread Knife!
The Rada 6″ Bread Knife is your best bet for getting perfect slices of bread and more! This knife features no-squish serrations that easily cut through even crusty or tough breads, as well as other foods like fibrous vegetables, crispy rice treats or even objects like Styrofoam.
Visit our online store to have a Rada 6″ Bread Knife delivered to your door!
Edible Bouquets Everyone Will Love!
Don’t stop with the Daisy Candy Bouquet. Here are three more edible bouquets perfect as gifts, to be served at parties, or just to show someone you care!
Fruit Bouquet Recipe
This darling bouquet combines sweet fruit with chocolate kisses for a treat that will melt hearts!
Gumball Machine Bouquet Recipe
This delightful creation has an appealing look and dozens of tasty gumballs!
Lollipop Malt Bouquet Recipe
This vibrant concoction features lollipops big and small!
Daisy Candy Bouquet Video Recipe
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Daisy Candy Bouquet Video Transcript
Hi, Kristy in the Rada kitchen, and I have a cute idea for candy daisies in a candy bouquet. It’s perfect to brighten up someone’s day. You can use it for Easter or Mother’s Day. And the main part of it are Rice Krispie Treats. I have another video where I show you how to make a small pan of Rice Krispie Treats. Lets get started.
You have your 8 x 8” pan of crispy treats made. Let them cool 15 minutes and put them in the freezer for 20 minutes. While they’re in the freezer you can gather your ingredients to make the bouquet. What we use is a 15 ounce bag of these pastel candy corns. It’s Easter and I found them easily. You need 18 yellow or brown M&M’s. You’ll need 5 square of divided almond bark. You’ll need 18 of these cookie sticks. And you’ll need a container. This is a 4” one. You’ll need a Styrofoam ball. The Rada Bagel Knife works good at cutting Styrofoam like this. You’ll want it to fit the container. Then you’ll need tissue paper.
The first thing we’re going to do is cover the Styrofoam with the tissue paper. It doesn’t have to go all the way around, you only have to cover the top. I’m going to cut around it then put it into my container.
I took the treats out of the freezer. I got them out of the pan. Now we’re going to cut these about 1/8 to ¼” wide. I’m going to use this Rada Bread Knife or the Rada Ham Slicer. Now we’re going to go back and cut them this way.
Once you get all the crispy bars cut, you’re going to put your cookie stick into each one. You want to leave them on this cutting board because then we put them back in the freezer. If you have to mold them around the stick that’s okay too. Once you have the sticks put in your treats you put them back in the freezer and get our almond bark melted and ready.
You’re going to melt 2 squares of almond bark. I like to do 30 seconds and stir it. The almond bark is melted. I took 4 of these out of the freezer. You want to work with a few at a time. Now you’re just going to spoon almond bark over the rice crispy treats. Then with your re-used Styrofoam you keep working at them. Shake it a little to get the excess off. You’re going to do all 18 of the treats in the same manner. If the chocolate gets too thick and won’t stick put it in the microwave for another 10 seconds.
So now I have all the treats coated. It did take another 2 squares of almond bark to cover those. Now we’re ready to make the flowers once these are dry. First, with your pastel candies, you want to pick out 7 of the same color. Then we’re just going to put another layer of those almond bark. Then you’re ready to put on your petals. Put them on and hold until they cool a bit. If you have to dip an end of the candy into the almond bark, that’s okay.
The last thing is your M&M in the middle. I just dip that a little bit then stick it on.
Once your creations have hardened and cooled, you’ll get your container and put the tallest ones in the middle. Push them into the Styrofoam. Score the sticks with scissors if necessary.
Fill in space between the daisies with 5 x 5” tissue paper.
End of Video Transcript
