When thinking about Easter and spring, one of the biggest things that comes to mind is sweets. There are candy-filled eggs, giant chocolate bunnies, and all the spring desserts a heart could desire. When it comes to making spring-themed desserts, there are so many fun options that make the holiday that much more festive and are not super hard to make. Following are a few that would be so fun to put on the menu for next year’s Easter celebrations. 

Easter egg Oreo truffles-

1 (14.3-oz.) package Oreos

1 (8-oz.) package cream cheese, softened

2 c. semisweet chocolate chips

2 tsp. coconut oil

2 c. powdered sugar

2 tbsp. corn syrup

3 tbsp. milk

3 food colorings

Make truffles: Use a food processor to crush cookies into fine crumbs. Add crushed cookies to a medium bowl with cream cheese and stir until evenly combined.

Line a baking sheet with parchment paper. Using a small cookie scoop, form the mixture into small egg-shaped balls and transfer to the prepared baking sheet. Refrigerate until slightly hardened, about 30 minutes.

In a medium microwave-safe bowl, combine semisweet chocolate chips and coconut oil. Microwave in 30-second intervals until melted. Dip eggs in melted chocolate until coated and return to the baking sheet. Refrigerate until hardened, 20 minutes more.

Meanwhile, make the royal icing: In a medium bowl, combine powdered sugar, corn syrup, and milk. Divide icing between four bowls and dye each one with desired food coloring.

Transfer royal icing to small resealable bags or piping bags and make a small cut in the corner of each bag. Pipe onto Easter eggs in decorative patterns. 

Carrot patch brownies-

Cooking spray

1 box brownie mix, plus ingredients called for on the box

1 1/2 c. white chocolate chips

1 tbsp. coconut oil

Orange food coloring

15 large strawberries

1 tub chocolate frosting

18 Oreos, crushed (about 1 1/2 cups)  

Robin Eggs candies, for garnish

Preheat the oven to 350° and grease a 9”-x-13” baking pan with cooking spray. Line the pan with parchment paper and spray parchment paper with cooking spray.

Prepare brownie batter according to package instructions. Pour batter into the prepared pan and bake until a toothpick has moist crumbs, 25 to 30 minutes. Let cool completely. 

In a microwave-safe bowl combine white chocolate chips and coconut oil. Microwave in 20-second intervals until smooth. Add orange food coloring until the desired color is reached. 

Line a large baking sheet with parchment paper. Pierce each strawberry with a toothpick through the green tops and dunk strawberries in orange chocolate, repeating to coat, if necessary. Place on a lined baking sheet and refrigerate until set, about 10 minutes.

Remove cooled brownies from the pan and frost with chocolate frosting, then top with crushed Oreos. Top brownies with strawberries and garnish with Robin Eggs.

Nutter Butter chicks

2 c. white chocolate chips

Yellow food coloring

12 Nutter Butters

24 mini chocolate chips

6 orange mini M&ms, halved

24 yellow Reese’s Pieces

24 orange Reese’s Pieces

Line a baking sheet with parchment or wax paper. In a medium bowl, combine white chocolate chips and four to five drops of yellow food coloring. Microwave on 50 percent power in 30-second intervals until the chocolate has melted. Stir until smooth.

Toss each Nutter Butter in the yellow chocolate mixture until fully coated and transfer to the baking sheet.

Decorate each cookie with mini chocolate chip eyes, a mini m&m beak, yellow Reese’s wings and orange Reese’s feet. Refrigerate 10 minutes, or until chocolate is firm, and serve.

Bunny hug cookies-

3 c. all-purpose flour, plus more for surface

1 tsp. baking powder

1 tsp. kosher salt

1 c. (2 sticks) butter, softened

1 c. sugar

1 large egg

1 tsp. pure vanilla extract

1 tbsp. milk

Cadbury Mini Eggs

3″ gingerbread cookie cutter

In a large bowl, whisk together flour, baking powder, and salt.

In a large bowl using a hand mixer (or in the bowl of a stand mixer) beat butter and sugar until fluffy and pale in color. Add egg, milk, and vanilla and beat until combined, then add flour mixture gradually until totally combined.  

Shape into a disk and wrap in plastic. Refrigerate for one hour.  

When ready to roll, preheat the oven to 350 degrees. Lightly flour a clean work surface and roll out the dough until 1/8 inch thick. Cut out gingerbread shapes (upside-down, they will be bunnies) and transfer to parchment-lined baking sheets. 

Place a mini Cadbury egg into the center of the arms and gently place arms around the edges of the egg. (They won’t wrap around the egg completely.) Use a toothpick to poke eyes and nose. 

Bake until edges are lightly golden – 8 to 10 minutes. Transfer to a cooling rack to cool completely.

Bunny dirt cups 

15 chocolate graham crackers

2 3.25 ounces chocolate pudding snack packs

1 teaspoon vanilla

Icing:

1 stick salted butter

1/2 teaspoon vanilla

1 3/4 cup powdered sugar

3 tablespoons half and half

3 to 4 drops of green food coloring

4 bunny peeps

Add graham crackers to a food processor and blend until fine consistency. Stir in the pudding and vanilla. Pour the mixture into small cocktail cups or jars.

Icing:

Add butter, vanilla, powdered sugar, half and half and food coloring to a bowl. Mix with a hand mixer until smooth. Pour into an icing bag and use Wilton tip 233 for grass. Go along the top of the dirt making grass. Top with a peep and other easter treats. Feel free to personalize.

Gallery • 5 Photos

Bunny dirt cups