25 Delightful Easter Dessert Ideas to Sweeten Your Celebration

Easter is the perfect time to sweeten up your celebrations with some delightful desserts. From cute bunny cakes to colorful egg-shaped treats, we’ve gathered 25 creative dessert ideas that will bring a smile to everyone’s face. Get ready to impress your family and friends with these tasty and festive goodies!

Peep S’mores: Marshmallow Peeps, chocolate, graham crackers.

Peep S’mores are a fun twist on the classic campfire treat, perfect for Easter celebrations. With vibrant, sugary Marshmallow Peeps, gooey chocolate, and crunchy graham crackers, these treats bring a delightful combination of flavors and textures. They are super easy to make and can be enjoyed by kids and adults alike!

This dessert is not just a feast for the taste buds but also for the eyes, making it a great addition to your Easter brunch food or dessert board. Each bite is a blend of sweet marshmallow, rich chocolate, and crispy graham cracker, making it a delightful choice for anyone looking for easy Easter desserts. Serve these at your next gathering, and watch them disappear in no time!

Ingredients

• 4 graham crackers
• 4 Marshmallow Peeps (any color)
• 2 oz chocolate (milk or dark)
• 1 tbsp caramel sauce (optional)

Instructions

1. Preheat your oven to 350°F (175°C).
2. On a baking sheet, arrange two graham crackers side by side.
3. Place two Peeps on top of the graham crackers.
4. Add a square of chocolate on top of each Peep.
5. Top with another graham cracker.
6. Bake for about 5 minutes or until the Peeps are puffed and the chocolate is melted.
7. Drizzle with caramel sauce if desired, then serve warm and enjoy!

Easter Egg Rice Krispie Treats: Rice Krispies, marshmallows, pastel sprinkles.

These Easter Egg Rice Krispie Treats are a delightful twist on a classic favorite. They’re soft, chewy, and packed with sweetness, making them a perfect treat for any Easter celebration. The combination of marshmallows and crispy rice cereal creates a fun and festive dessert that both kids and adults will love.

Making these treats is simple and quick, requiring just a few ingredients. The addition of pastel sprinkles gives them a cheerful touch, making them an ideal centerpiece for your Easter dessert table. Try serving them alongside other festive options like Easter Pies or a Dessert Bord to create a colorful spread.

Ingredients

• 6 cups Rice Krispies
• 4 cups mini marshmallows
• 3 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1/2 cup pastel sprinkles

Instructions

1. Melt the butter in a large pot over low heat. Add the mini marshmallows and stir until completely melted. Remove from heat and mix in the vanilla extract.
2. Add the Rice Krispies to the melted marshmallow mixture, stirring until well combined. Gently fold in half of the pastel sprinkles.
3. Grease your hands with butter or cooking spray and shape the mixture into egg shapes. Roll in the remaining sprinkles to coat.
4. Let the treats cool at room temperature for about 30 minutes before serving. Enjoy your Easter Egg Rice Krispie Treats!

Carrot Cake Cupcakes: Carrot cake mix, cream cheese frosting, shredded coconut.

Carrot cake cupcakes are a delightful treat that perfectly blend moist cake with a rich cream cheese frosting. They have a hint of sweetness from the carrots and a lovely texture enhanced by shredded coconut, making them an ideal dessert for Easter celebrations. These cupcakes are easy to whip up, making them a great addition to your Easter brunch food or dessert board.

The combination of flavors is simply irresistible. The warm spices complement the sweetness of the carrots, while the cream cheese frosting adds a creamy finish. Plus, they can be decorated with colorful sprinkles or coconut to fit the festive theme of Easter, making them not only tasty but visually appealing as well.

Ingredients

• 1 box carrot cake mix
• 3 large eggs
• 1/2 cup vegetable oil
• 1 cup shredded carrots
• 1/2 cup shredded coconut
• 1/2 cup chopped walnuts (optional)
• 1/2 cup cream cheese, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
2. In a large bowl, combine the carrot cake mix, eggs, and vegetable oil. Stir until well blended, then fold in the shredded carrots, coconut, and walnuts if using.
3. Fill each cupcake liner about 2/3 full with the batter and bake for 18-20 minutes, or until a toothpick inserted comes out clean.
4. Let the cupcakes cool completely. While they cool, prepare the frosting by beating together the cream cheese, powdered sugar, and vanilla extract until smooth.
5. Once cooled, frost the cupcakes generously with the cream cheese frosting and sprinkle with extra shredded coconut for decoration.

Mini Cheesecakes: Graham cracker crust, cream cheese filling, jelly beans for garnish.

Mini cheesecakes are a delightful treat that perfectly combines creamy richness with a crunchy graham cracker crust. These bite-sized desserts are easy to whip up and can be customized for any occasion, making them ideal for Easter gatherings. The tangy cream cheese filling complements the sweetness of jelly beans beautifully, creating a refreshing contrast that will please any sweet tooth.

The fun part about mini cheesecakes is that they can be as simple or as fancy as you want. You can dress them up with colorful toppings or serve them plain for a classic vibe. They are great as part of your Easter brunch food lineup or as a sweet addition to your dessert board.

Ingredients

• 1 cup graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup sour cream
• 1 cup assorted jelly beans for garnish

Instructions

1. Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners.
2. In a small bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom of each liner to form a crust.
3. In a large bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla, mixing until combined.
4. Add eggs one at a time, beating well after each addition. Stir in sour cream until the mixture is smooth.
5. Pour the cream cheese filling over the prepared crusts, filling each liner about 3/4 full.
6. Bake for 20-25 minutes or until the centers are set. Allow them to cool completely before removing from the tin.
7. Top each mini cheesecake with a dollop of whipped cream and a handful of jelly beans for a festive touch.

Lemon Bars: Lemon curd, powdered sugar, shortbread crust.

Lemon bars are a delightful treat that perfectly balance tangy lemon curd with a buttery shortbread crust. The fresh, zesty flavor makes them a refreshing option for any Easter dessert table. They are surprisingly easy to make, requiring just a few simple ingredients that come together quickly.

These bars are topped with a light dusting of powdered sugar, adding a touch of sweetness that complements the tartness of the lemon. Whether served as part of an Easter brunch food lineup or enjoyed as a bite-size dessert, lemon bars are sure to please guests of all ages during your holiday celebrations.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 4 large eggs
• 1 1/2 cups granulated sugar (for the filling)
• 1/2 cup freshly squeezed lemon juice
• 1 tablespoon lemon zest
• 1/4 cup all-purpose flour (for the filling)
• Powdered sugar for dusting

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Make the crust: In a mixing bowl, cream together the softened butter and 1/2 cup granulated sugar until light and fluffy. Gradually mix in 2 cups flour and salt until combined. Press the mixture into the bottom of the prepared baking dish.
3. Bake the crust for 15-20 minutes, or until lightly golden. Remove from the oven and let it cool slightly.
4. Prepare the filling: In a separate bowl, whisk together the eggs, 1 1/2 cups sugar, lemon juice, lemon zest, and 1/4 cup flour until smooth. Pour the filling over the cooled crust.
5. Bake for an additional 20-25 minutes, or until the filling is set and no longer jiggles in the center. Let it cool completely before slicing.
6. Dust with powdered sugar before serving and enjoy these tangy treats with family and friends!

Chocolate Bunny Bark: Melted chocolate, mini marshmallows, pastel M&Ms.

Chocolate Bunny Bark is a delightful Easter treat that combines the rich flavor of melted chocolate with the fun textures of mini marshmallows and colorful pastel M&Ms. This dessert is perfect for satisfying your sweet tooth while adding a festive touch to your Easter celebration. It’s incredibly easy to make, making it a go-to choice for quick and delicious Easter snacks.

This treat is not only visually appealing but also offers a wonderful mix of creamy chocolate and crunchy candy. It’s a great option for kids and adults alike, bringing a sweet, playful note to your Easter brunch or as a part of your dessert board. Gather your family, and let’s create this fun bark that’s sure to be a hit!

Ingredients

• 2 cups of chocolate chips (dark, milk, or white)
• 1 cup mini marshmallows
• 1 cup pastel M&Ms
• 1 teaspoon vegetable oil (optional, for smoother melting)

Instructions

1. Melt the Chocolate: In a microwave-safe bowl, combine the chocolate chips with the vegetable oil (if using). Microwave in short bursts of 30 seconds, stirring in between until fully melted and smooth.
2. Prepare the Baking Sheet: Line a baking sheet with parchment paper, ensuring it’s flat and smooth.
3. Spread the Chocolate: Pour the melted chocolate onto the prepared baking sheet and spread it evenly with a spatula.
4. Add Toppings: While the chocolate is still warm, sprinkle mini marshmallows and pastel M&Ms evenly over the top. Press them down gently to ensure they stick.
5. Chill and Set: Place the bark in the refrigerator for about 30 minutes, or until completely set. Once solid, break it into pieces.
6. Serve: Enjoy your Chocolate Bunny Bark as a delightful dessert or give it as a gift. It’s perfect for sharing!

Strawberry Shortcake Cups: Angel food cake, strawberries, whipped cream.

Strawberry Shortcake Cups are a delightful treat perfect for Easter celebrations. They feature layers of airy angel food cake, succulent strawberries, and fluffy whipped cream, creating a light yet satisfying dessert. The combination of sweet strawberries and soft cake is refreshing, making it an ideal choice for spring gatherings.

This recipe is simple to prepare, allowing you to focus on enjoying your time with family and friends. Just layer the ingredients into cups for an elegant presentation that will impress everyone at the table. These shortcake cups are not only easy to make but also a fun way to celebrate Easter with a burst of flavor!

Ingredients

• 1 store-bought angel food cake
• 2 cups fresh strawberries, hulled and sliced
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Mint leaves for garnish (optional)

Instructions

1. Prepare the Strawberries: In a bowl, mix the sliced strawberries with a tablespoon of sugar and let them sit for about 10 minutes to release their juices.
2. Whip the Cream: In a separate bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
3. Assemble: Cut the angel food cake into small cubes. In serving cups, layer the cake cubes, strawberries, and whipped cream. Repeat the layers until the cups are filled.
4. Garnish: Top with extra strawberries and mint leaves if desired. Serve immediately or refrigerate for a short time before serving.

Easter Bunny Cupcakes: Vanilla cupcakes, marshmallows, pink sanding sugar.

These charming Easter Bunny Cupcakes are a delightful treat that combines the classic flavors of vanilla with a playful presentation. Topped with fluffy marshmallows and sprinkled with pink sanding sugar, they’re perfect for any Easter celebration. Not only do they taste great, but their fun design makes them a hit with both kids and adults alike.

Making these cupcakes is simple and enjoyable, even if you’re not an experienced baker. They add a cheerful touch to your Easter brunch or dessert table, making them a fantastic choice for your Easter desserts. Whether you’re hosting a gathering or just looking for a sweet treat, these cupcakes will surely bring smiles all around!

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup milk
• 1 teaspoon vanilla extract
• 1 cup frosting (store-bought or homemade)
• 1 cup mini marshmallows
• Pink sanding sugar

Instructions

1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
2. In a large bowl, mix the flour, sugar, baking powder, and salt. Add the butter, eggs, milk, and vanilla, and beat until smooth.
3. Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow them to cool completely.
4. Once cooled, frost each cupcake with your chosen frosting. Use a piping bag to create a grassy texture if desired.
5. Top each cupcake with mini marshmallows to create bunny heads and sprinkle pink sanding sugar for a festive touch. Enjoy your delightful Easter Bunny Cupcakes!

Bird’s Nest Cookies: Chocolate, chow mein noodles, mini chocolate eggs.

Bird’s Nest Cookies are a delightful treat that brings a playful twist to your Easter dessert spread. These cookies combine the rich taste of chocolate with the crunchiness of chow mein noodles, creating a unique texture that’s both fun and delicious. Topped with colorful mini chocolate eggs, they are sure to be a hit with both kids and adults alike. Plus, they’re simple to make, making them perfect for anyone looking to whip up an easy Easter dessert.

The combination of flavors and textures not only satisfies your sweet tooth but also adds a festive touch to any Easter gathering. These cookies can be made in no time, allowing you to spend more time enjoying the holiday with loved ones. Whether you’re looking for bite-sized desserts or something to share at Easter brunch, these cookies are a must-try!

Ingredients

• 2 cups chocolate chips
• 1 cup chow mein noodles
• 1/2 cup peanut butter
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• Mini chocolate eggs (for decoration)

Instructions

1. Melt the chocolate chips and peanut butter together in a microwave-safe bowl, stirring every 30 seconds until smooth.
2. Mix in the chow mein noodles, powdered sugar, and vanilla extract until well coated.
3. Drop spoonfuls of the mixture onto a lined baking sheet, shaping them into nests with a small indentation in the center.
4. Refrigerate for about 30 minutes to set.
5. Once set, fill the nests with mini chocolate eggs and serve. Enjoy your festive Bird’s Nest Cookies!

Coconut Macaroon Nests: Coconut, sweetened condensed milk, mini eggs.

Coconut macaroon nests are a delightful Easter treat that combines the chewy goodness of coconut with the sweetness of mini chocolate eggs. These little nests are not only delicious but also super easy to make, making them a perfect addition to your Easter brunch or dessert table. The sweetened condensed milk adds a rich flavor that pairs beautifully with the coconut, creating a satisfying bite that everyone will love.

These nests are visually appealing and can be a fun activity for kids and adults alike. They’re sure to be a hit at any gathering, offering a playful and tasty way to celebrate the holiday. Plus, the combination of textures and flavors—crispy on the outside and soft on the inside—is simply irresistible!

Ingredients

• 3 cups sweetened shredded coconut
• 1/2 cup sweetened condensed milk
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 large egg white
• Mini chocolate eggs or candy-coated chocolate eggs for decoration

Instructions

1. Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the shredded coconut, sweetened condensed milk, vanilla extract, and salt until well combined.
3. In a separate bowl, beat the egg white until soft peaks form. Gently fold the egg white into the coconut mixture until fully incorporated.
4. Using a tablespoon, scoop the mixture onto the prepared baking sheet, shaping each mound into a nest with a slight indentation in the center.
5. Bake for 15-20 minutes or until the nests are golden brown. Remove from the oven and let cool completely.
6. Once cooled, fill each nest with mini chocolate eggs. Serve and enjoy these sweet Easter treats!

Easter Egg Cake Pops: Cake crumbs, frosting, candy melts.

Easter Egg Cake Pops are a fun and tasty treat that brings joy to any spring celebration. These delightful bite-sized desserts combine moist cake crumbs with creamy frosting, all coated in colorful candy melts. They’re not only delicious but also easy to make, making them a perfect addition to your Easter brunch or dessert table.

The combination of flavors and textures makes these cake pops a hit with both kids and adults. Plus, you can get creative with your decorations, using sprinkles and edible glitter to make them even more festive. They’re a sweet way to celebrate the season and can be enjoyed as Easter snacks or served alongside other Easter dishes.

Ingredients

• 1 box of cake mix (any flavor)
• 1 cup of frosting (store-bought or homemade)
• 1 bag of candy melts (various colors)
• Sprinkles for decoration
• Lollipop sticks

Instructions

1. Bake the Cake: Prepare the cake mix according to package instructions. Once baked, let it cool completely.
2. Make Cake Crumbs: Crumble the cooled cake into a large mixing bowl.
3. Add Frosting: Mix in the frosting with the cake crumbs until well combined. The mixture should be moist but not too sticky.
4. Shape the Cake Pops: Roll the mixture into small egg shapes, about 1 inch in size, and place them on a baking sheet lined with parchment paper. Freeze for about 30 minutes until firm.
5. Melt the Candy: In a microwave-safe bowl, melt the candy melts according to package instructions. Stir until smooth.
6. Dip and Decorate: Dip the end of each lollipop stick into the melted candy, then insert it into a cake pop. Next, dip the entire pop into the candy melts, allowing excess to drip off. Sprinkle decorations on top while the coating is still wet.
7. Let Set: Place the decorated cake pops upright in a Styrofoam block or a cup until the coating hardens.

Pastel Layer Cake: Vanilla cake mix, food coloring, buttercream frosting.

This pastel layer cake is a delightful treat perfect for Easter celebrations! It combines fluffy vanilla cake with vibrant layers of colored buttercream frosting. The taste is sweet and light, making it a hit with both kids and adults. Plus, it’s simple to make, allowing you to focus on enjoying the holiday with loved ones.

Create a beautiful centerpiece for your Easter brunch with this cake. Its layers can be customized with your favorite colors, making it not just tasty but visually stunning. Pair it with fresh flowers or spring-themed decorations for an extra festive touch.

Ingredients

• 1 box vanilla cake mix
• 3 large eggs
• 1 cup water
• 1/2 cup vegetable oil
• Food coloring (various pastel colors)
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2-3 tablespoons heavy cream
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and prepare three 8-inch round cake pans by greasing and flouring them.
2. In a large bowl, mix the vanilla cake mix, eggs, water, and oil until smooth and well combined.
3. Divide the batter evenly into separate bowls and add food coloring to each bowl to create your desired pastel shades.
4. Pour each colored batter into the prepared cake pans. Bake for 25-30 minutes, or until a toothpick comes out clean. Let them cool completely in the pans.
5. While the cakes cool, prepare the buttercream frosting. In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, vanilla, and heavy cream, beating until smooth and fluffy.
6. Once the cakes are cool, layer them on a serving plate, spreading buttercream frosting between each layer. Frost the top and sides of the cake with remaining buttercream.
7. Decorate with additional frosting swirls or pastel sprinkles. Slice and enjoy your beautiful pastel layer cake at your Easter gathering!

Chocolate Carrot Strawberries: Strawberries, orange candy melts, green icing.

Chocolate Carrot Strawberries are a fun and festive dessert perfect for your Easter celebrations. These tasty treats combine the juicy sweetness of strawberries with creamy orange candy melts, creating a delightful flavor experience that’s sure to impress everyone at your gathering. Not only do they look adorable, but they are also incredibly easy to make, making them a great choice for both beginners and experienced bakers.

The combination of chocolate and fruity goodness creates an irresistible bite, while the colorful presentation adds a cheerful touch to your Easter dessert table. Pair these with other treats like Lemon Flowers or Dessert Parfaits for a delightful Easter brunch spread!

Ingredients

• 1 pound fresh strawberries
• 1 cup orange candy melts
• Green icing for decoration
• Optional: Sprinkles for extra flair

Instructions

1. Prepare the Strawberries: Wash and dry the strawberries thoroughly. Ensure they are free of any moisture for better coating.
2. Melt the Candy: In a microwave-safe bowl, melt the orange candy melts in 30-second intervals, stirring between each until smooth.
3. Coat the Strawberries: Dip each strawberry into the melted candy, ensuring it’s fully covered. Allow excess chocolate to drip off before placing it on a baking sheet lined with parchment paper.
4. Add Decoration: While the candy coating is still warm, use the green icing to create leaves on top of the strawberries.
5. Let Set: Allow the coated strawberries to cool and harden completely before serving. Enjoy your sweet and festive Chocolate Carrot Strawberries!

Bunny Sugar Cookies: Sugar cookie dough, royal icing, edible glitter.

Bunny sugar cookies are a delightful treat for Easter that bring a smile to everyone’s face. These soft, buttery cookies are decorated with royal icing in vibrant colors, making them perfect for any festive gathering. With a sweet flavor and a fun bunny shape, they are not only tasty but also visually appealing, making them a hit among kids and adults alike.

The best part? They’re simple to make! With a basic sugar cookie dough and some creativity with the icing, you can whip up a batch in no time. Whether you’re planning an Easter brunch or a fun dessert table, these cookies fit right in with other Easter desserts like Easter dirt cake and dessert parfaits.

Ingredients

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup unsalted butter, softened
• 1 1/2 cups white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 3 cups royal icing (prepared)
• Edible glitter for decoration

Instructions

1. Preheat the oven to 375°F (190°C). In a bowl, mix flour, baking soda, and baking powder; set aside.
2. In another bowl, cream together the butter and sugar until smooth. Beat in the egg, vanilla extract, and almond extract.
3. Gradually blend the dry ingredients into the creamed mixture until just combined. Roll out the dough to about 1/4 inch thick.
4. Use a bunny-shaped cookie cutter to cut out the cookies and place them on ungreased baking sheets.
5. Bake for 8 to 10 minutes, or until golden. Allow to cool.
6. Once cooled, decorate the cookies with royal icing and sprinkle edible glitter on top for a festive touch.

Easter Fudge: White chocolate, condensed milk, pastel sprinkles.

This Easter fudge is a delightful treat that’s both creamy and sweet, making it a perfect addition to your holiday dessert table. With just a few simple ingredients like white chocolate and condensed milk, it’s incredibly easy to whip up, even for novice bakers. The pastel sprinkles not only add a pop of color, but they also bring a festive cheer that’s sure to impress family and friends.

Perfect for an Easter brunch, this fudge can be cut into bite-sized pieces for easy serving. It makes a lovely complement to other Easter desserts like classic carrot cake and dessert parfaits. Everyone will love the smooth texture and sweet taste, which makes it an instant favorite among Easter snacks.

Ingredients

• 2 cups white chocolate chips
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 cup pastel sprinkles
• Pinch of salt

Instructions

1. Prepare the Pan: Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.
2. Melt the Chocolate: In a saucepan over low heat, combine white chocolate chips, sweetened condensed milk, and a pinch of salt. Stir until completely melted and smooth.
3. Add Flavor: Remove from heat and stir in the vanilla extract. Mix well.
4. Incorporate Sprinkles: Fold in half of the pastel sprinkles gently to avoid breaking them. Reserve the rest for topping.
5. Transfer to Pan: Pour the fudge mixture into the prepared baking dish, spreading it evenly. Sprinkle the reserved pastel sprinkles on top.
6. Chill: Refrigerate for at least 2 hours until set. Once firm, lift the fudge out of the pan using the parchment paper and cut into squares.
7. Serve: Enjoy your Easter fudge as part of your dessert board or as bite-sized treats for guests!

Easter Egg Brownies: Brownie mix, pastel M&Ms, powdered sugar.

Easter Egg Brownies are a delightful treat that perfectly combines the rich, fudgy texture of brownies with the fun and festive flair of pastel M&Ms. These easy Easter desserts are not only simple to whip up, but they also bring a burst of color and joy to your Easter brunch spread. With a sprinkle of powdered sugar on top, they look as good as they taste, making them a must-have for your dessert board.

The creamy chocolate flavor of the brownies pairs wonderfully with the crunchy, candy-coated chocolate of the M&Ms. They make for a great addition to your Easter snacks or as a sweet ending to any gathering. Plus, they’re sure to be a hit with both kids and adults!

Ingredients

• 1 box brownie mix
• Ingredients required on the brownie mix box (usually eggs, water, and oil)
• 1 cup pastel M&Ms
• Powdered sugar for dusting

Instructions

1. Preheat your oven according to the brownie mix instructions and grease a baking pan.
2. Prepare the brownie mix as directed on the box, incorporating the required eggs, water, and oil.
3. Fold in half of the pastel M&Ms into the brownie batter.
4. Pour the batter into the prepared baking pan and spread it evenly.
5. Sprinkle the remaining M&Ms on top of the batter, pressing them gently into the mix.
6. Bake according to the box instructions, usually around 20-25 minutes, until a toothpick inserted comes out clean.
7. Allow the brownies to cool before dusting with powdered sugar and cutting into squares.

Rainbow Jello Cups: Layered Jello, whipped cream, pastel candies.

Rainbow Jello Cups are a fun and colorful dessert perfect for Easter celebrations. These layered treats combine fruity jello flavors with fluffy whipped cream, creating a delightful taste that’s both sweet and refreshing. They are simple to make, making them a great choice for both kids and adults to enjoy together.

The vibrant layers can be customized to match your Easter theme, and the pastel candies on top add a playful touch. These jello cups are not just visually appealing; they also offer a light and airy texture that complements the rich creaminess of whipped toppings. Serve them as part of your Easter brunch food or as a fun dessert option!

Ingredients

• 1 box (3 oz) of each flavor of jello (strawberry, orange, lemon, lime, blue raspberry)
• 4 cups boiling water
• 2 cups cold water
• 2 cups whipped cream (store-bought or homemade)
• Pastel-colored candies (like M&M’s or jelly beans) for topping

Instructions

1. Prepare the Jello: In separate bowls, dissolve each jello flavor in 1 cup of boiling water. Stir until completely dissolved, then add 1/2 cup of cold water to each bowl. Mix well.
2. Layer the Jello: In clear cups, pour a layer of one flavor of jello, filling about a third of the cup. Place in the refrigerator for about 30 minutes or until set. Repeat this process for each flavor, chilling each layer before adding the next.
3. Add Whipped Cream: Once all jello layers are set, top each cup with a generous dollop of whipped cream.
4. Decorate: Finish by sprinkling the pastel candies on top of the whipped cream for a festive touch.
5. Serve and Enjoy: Chill for an additional 30 minutes before serving, then enjoy these colorful treats with friends and family!

Mini Fruit Tarts: Tart shells, pastry cream, fresh fruit.

Mini fruit tarts are a delightful treat that perfectly balance a crisp, buttery tart shell with smooth pastry cream and vibrant fresh fruits. These bite-size desserts are not only visually appealing but also offer a burst of flavor in every bite. They are simple to make, making them a great addition to your Easter brunch or dessert board.

Whether you fill them with strawberries, blueberries, raspberries, or a mix of your favorite fruits, these mini tarts are sure to impress. Their fresh and fruity taste makes them an ideal choice for celebrating springtime occasions like Easter. Plus, they can be prepared ahead of time, allowing you to enjoy more time with family and friends during the festivities.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter, softened
• 1 large egg yolk
• 1/4 teaspoon salt
• 1 cup milk
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 cup mixed fresh fruit (strawberries, blueberries, kiwi, etc.)

Instructions

1. Make the Tart Shells: Preheat the oven to 350°F (175°C). In a bowl, mix flour, powdered sugar, and salt. Cut in butter until crumbly. Stir in egg yolk and form into a dough. Press into tartlet pans and bake for 15-20 minutes until golden. Let cool.
2. Prepare the Pastry Cream: In a saucepan, whisk together milk, granulated sugar, and cornstarch. Heat over medium heat, stirring constantly until thickened. Remove from heat and add vanilla extract. Allow to cool.
3. Assemble the Tarts: Once the tart shells are cool, fill each with a generous amount of pastry cream. Top with fresh fruit arranged attractively.
4. Serve and Enjoy: These mini fruit tarts are best enjoyed fresh but can be stored in the refrigerator for a few hours before serving. Perfect for your Easter desserts!

Easter Bunny Bark: White chocolate, crushed cookies, mini marshmallows.

Easter Bunny Bark is a fun and festive treat that’s perfect for celebrating spring. With creamy white chocolate, crunchy cookie pieces, and fluffy mini marshmallows, it combines delicious flavors and textures in every bite. This dessert is not only tasty but also incredibly simple to make, making it a great choice for both kids and adults during Easter celebrations.

The sweetness of the white chocolate pairs beautifully with the crunchy cookies, while the mini marshmallows add a delightful chewiness. It’s an eye-catching dessert that can be easily customized with your favorite candies, making it a wonderful addition to your Easter brunch food lineup or dessert board. Enjoy this easy Easter dessert that brings smiles all around!

Ingredients

• 2 cups white chocolate chips
• 1 cup crushed cookies (like Golden Oreos or graham crackers)
• 1 cup mini marshmallows
• 1/2 cup pastel-colored candies (M&Ms or chocolate eggs)
• Sprinkles (optional, for decoration)

Instructions

1. Prepare a baking sheet by lining it with parchment paper.
2. Melt the white chocolate chips in a microwave-safe bowl in 30-second increments, stirring in between until smooth.
3. Pour the melted chocolate onto the prepared baking sheet and spread it out evenly.
4. While the chocolate is still warm, sprinkle the crushed cookies, mini marshmallows, and pastel candies over the top. Press them gently into the chocolate.
5. Optional: Add sprinkles for an extra festive touch.
6. Let the bark cool completely until hardened, then break it into pieces and enjoy!

Pineapple Upside-Down Cupcakes: Pineapple rings, maraschino cherries, yellow cake mix.

Pineapple Upside-Down Cupcakes bring a delightful twist to a classic dessert. Each cupcake features a juicy pineapple ring topped with a bright maraschino cherry, all sitting atop a fluffy yellow cake base. These treats are not only visually appealing but also pack a deliciously sweet and tangy punch that makes them perfect for any Easter gathering.

Making these cupcakes is a breeze, even for novice bakers! The combination of cake mix and simple toppings ensures that you spend less time in the kitchen and more time enjoying the festivities. They’re great for dessert boards or as a fun addition to your Easter brunch food spread!

Ingredients

• 1 box yellow cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 large eggs
• 1 can pineapple rings in syrup
• 1 jar maraschino cherries
• 1/2 cup brown sugar
• 12 cupcake liners

Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
2. In a large bowl, combine the yellow cake mix, water, vegetable oil, and eggs. Mix until smooth.
3. Sprinkle the brown sugar evenly across the bottom of each cupcake liner.
4. Place a pineapple ring on top of the brown sugar, and add a maraschino cherry in the center of each ring.
5. Pour the cake batter over the pineapple and cherry to fill each liner about two-thirds full.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Allow them to cool slightly before inverting onto a serving platter.
7. Enjoy your Pineapple Upside-Down Cupcakes warm or at room temperature!

Carrot Patch Dirt Cups: Chocolate pudding, crushed Oreos, orange candy melt carrots.

Carrot Patch Dirt Cups are a delightful twist on the classic dessert parfait. With layers of rich chocolate pudding, crushed Oreos for that dirt-like texture, and cute orange candy melt carrots on top, these treats not only taste amazing but also look incredibly fun. They’re perfect for Easter gatherings and are sure to be a hit with both kids and adults alike!

This recipe is simple to make, requiring just a few ingredients and minimal prep time. It’s a great way to get creative in the kitchen while celebrating the season with a playful dessert that adds a festive touch to your Easter brunch table.

Ingredients

• 1 package of chocolate pudding mix
• 2 cups milk
• 1 package of Oreos, crushed
• 1 cup whipped topping
• 1 cup orange candy melts
• Green candy melts (for leaves)
• Small edible flowers (optional, for decoration)

Instructions

1. Prepare the Pudding: In a bowl, whisk together the chocolate pudding mix and milk until thickened. Chill for about 5 minutes.
2. Layer the Cups: In clear cups or bowls, layer the chocolate pudding and crushed Oreos. Start with a layer of pudding, followed by a layer of crushed Oreos, and repeat until you reach the top.
3. Melt the Candy: In a microwave-safe bowl, melt the orange candy melts according to package instructions. Spoon small amounts into a silicone carrot mold to create the candy carrots. Allow to cool and harden.
4. Decorate: Once the cups are filled, top with whipped topping, the candy carrots, and any additional decorations like green candy melts for leaves or edible flowers for a splash of color.
5. Serve: Chill until ready to serve and watch everyone enjoy this fun and festive dessert!

Easter Basket Cookies: Sugar cookies, green-tinted coconut, jelly beans.

These Easter Basket Cookies are a delightful treat that perfectly captures the spirit of the holiday. Made with soft sugar cookies, they are topped with vibrant, green-tinted coconut to resemble grass, making them both fun and festive. Each cookie is then adorned with colorful jelly beans, bringing a burst of sweetness to each bite. They are simple to make and are sure to impress everyone at your Easter gathering.

Not only do these cookies look charming, but they also deliver a nice mix of flavors and textures. The sweetness of the sugar cookie pairs wonderfully with the chewy jelly beans and the coconut’s texture adds a fun twist. They’re a great addition to any Easter brunch food lineup or as part of your dessert board!

Ingredients

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup unsalted butter, softened
• 1 1/2 cups white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 3 cups shredded coconut
• Green food coloring
• Jelly beans, for decoration

Instructions

1. Preheat your oven to 375°F (190°C) and grease a baking sheet.
2. In a bowl, mix flour, baking soda, and baking powder. In another bowl, cream together the butter and sugar until smooth. Beat in the egg, vanilla, and almond extract.
3. Gradually blend in the dry ingredients. Roll the dough into balls and place them onto the prepared baking sheet.
4. Bake for 8 to 10 minutes, or until golden. While the cookies cool, mix shredded coconut with a few drops of green food coloring until desired color is achieved.
5. Once cookies are cool, top each with a generous scoop of green coconut and place jelly beans on top to resemble an Easter basket. Serve and enjoy your festive creation!

Easter Egg Macarons: Almond flour, buttercream, pastel food coloring.

Easter Egg Macarons are a delightful treat that brings a pop of color and sweetness to your holiday dessert table. These delicate almond flour cookies filled with creamy buttercream are not only gorgeous but also surprisingly simple to make. With their pastel hues, they capture the spirit of Easter, making them a perfect choice for any festive gathering.

The light crunch of the shell, followed by the smooth sweetness of the filling, creates a delightful contrast in textures. These macarons can be customized with your favorite flavors, making them versatile for Easter brunch food or any occasion. Whether you’re serving them as part of a dessert board or simply enjoying them as bite-size desserts, these macarons will surely impress your guests.

Ingredients

• 1 cup almond flour
• 1 3/4 cup powdered sugar
• 3 large egg whites, aged
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• Buttercream filling (your choice of flavor)
• Pastel food coloring

Instructions

1. Prepare the Macaron Batter: In a bowl, sift together the almond flour and powdered sugar. In a separate bowl, whip the egg whites until foamy. Gradually add granulated sugar and continue whipping until stiff peaks form. Fold in the dry ingredients and vanilla extract until well combined. Add food coloring to your desired shade.
2. Pipe the Cookies: Line baking sheets with parchment paper. Transfer the macaron batter to a piping bag and pipe small circles onto the prepared sheets. Tap the baking sheets gently to release air bubbles. Let them sit for about 30 minutes to form a skin.
3. Bake: Preheat the oven to 300°F (150°C). Bake the macarons for 15-18 minutes, or until they have risen and formed a shell. Allow them to cool completely before removing from the parchment.
4. Fill the Macarons: Once cooled, pair the macarons by size. Pipe your chosen buttercream filling on one macaron and sandwich it with another. Repeat until all are filled.
5. Serve and Enjoy: Present your colorful Easter Egg Macarons on a lovely platter, and watch them disappear!

Lemon Meringue Tartlets: Tart shells, lemon curd, toasted meringue.

Lemon Meringue Tartlets are a delightful treat that perfectly balances tartness and sweetness. These bite-sized desserts feature a crispy tart shell filled with smooth, zesty lemon curd and topped with a swirl of fluffy, toasted meringue. They are not only delicious but also add a cheerful pop of color to your Easter dessert table.

Making these tartlets is simpler than it looks! With a few basic ingredients, you can create an impressive dessert that will wow your guests. They’re perfect for an Easter brunch or as part of a dessert board filled with other easy Easter desserts.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter, softened
• 1 large egg yolk
• 1/4 cup lemon juice
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 large eggs
• 1 tablespoon lemon zest
• 2 large egg whites
• 1/2 teaspoon cream of tartar
• 1/4 cup granulated sugar (for meringue)

Instructions

1. Make the Tart Shells: Preheat the oven to 350°F (175°C). In a bowl, mix flour, powdered sugar, and butter until crumbly. Add the egg yolk and mix until a dough forms. Press the dough into tartlet pans and bake for 12-15 minutes until golden.
2. Prepare the Lemon Curd: In a saucepan, whisk together lemon juice, sugar, cornstarch, and salt over medium heat. Stir until it thickens. Remove from heat, then whisk in eggs and lemon zest. Pour into baked tart shells and let cool.
3. Make the Meringue: Whip the egg whites and cream of tartar until soft peaks form. Gradually add the sugar, continuing to whip until stiff peaks form. Spread meringue over the lemon curd.
4. Toast the Meringue: Use a kitchen torch or place under a broiler for a few minutes to lightly brown the meringue. Serve chilled or at room temperature.

Hot Cross Bun Bread Pudding: Hot cross buns, custard, golden raisins.

This Hot Cross Bun Bread Pudding is a delightful twist on a classic dessert. Combining the rich flavors of spiced hot cross buns and creamy custard, it creates a warm and comforting dish perfect for Easter celebrations. The addition of golden raisins adds a touch of sweetness, making each bite an indulgent treat.

This recipe is not only delicious but also simple to make. It’s a great way to use up leftover hot cross buns, transforming them into a decadent dessert that your family and friends will love. Serve it warm, drizzled with custard or cream, and enjoy a taste of tradition with a modern flair.

Ingredients

• 6 hot cross buns, torn into pieces
• 2 cups milk
• 1 cup heavy cream
• 4 large eggs
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup golden raisins
• Butter, for greasing the dish

Instructions

1. Preheat the oven to 350°F (175°C). Grease a baking dish with butter.
2. In a large bowl, whisk together the milk, cream, eggs, sugar, vanilla, cinnamon, and nutmeg.
3. Add the torn hot cross buns and golden raisins to the mixture. Allow it to sit for about 10 minutes so the buns soak up the custard.
4. Pour the mixture into the prepared baking dish, spreading it evenly.
5. Bake for 30-35 minutes until the top is golden and the pudding is set. Let it cool slightly before serving.
6. Serve warm, drizzled with extra custard or cream if desired.