20 Delicious Easter Treats for a Festive Holiday Celebration

20+ Delicious Easter Treats

I love how Easter treats do not have to be complicated to be absolutely delicious. If you are looking for a mix of colorful cookies, zesty lemon desserts, playful Peeps ideas, and lighter options like fresh fruit salad, this collection of more than 20 favorites is sure to be a hit at your table.

I even like experimenting here with fresh berries and keto friendly swaps when I want something a little different. The treats below range from quick no bake wonders to festive baked goodies, and every one is simple enough for a busy holiday week.

The best holiday goodies are the ones that bring people together, not the ones that keep you in the kitchen all day.

Chocolate Churro Rice Krispie Treats with Caramel Drizzle

These treats take the classic cereal bar and give it a chocolate twist, with a cinnamon sugar coating that tastes just like a churro and a glossy caramel drizzle on top. I love how something so simple looks so impressive on a dessert table.

The complete recipe is hosted on a separate linked page, so you can follow it step by step.

Donut Apples with Peanut Butter

Here is a playful one for the kids. Apples get dressed up in a donut style topping with creamy peanut butter and crunchy add ons for richness and texture.

They come together in minutes, which makes them perfect for Easter gatherings when little hands want to help. The full recipe is on a separate linked page.

Cake Mix Chocolate Chip Cookie Bars

Cake mix makes these bars wonderfully quick, yet they bake up soft and chewy with all the classic chocolate chip cookie flavor.

I love how one bowl of batter fills a whole pan, which is great for crowds or an everyday sweet craving. The complete recipe is on a separate linked page.

Delicious M&M Cookie Bars

Colorful candy pieces make these cookie bars a cheerful Easter addition.

See the full recipe through the linked page.

Butterfinger Cookie Bars

Candy bars baked right into chewy cookie bars.

The full recipe is available through the linked recipe page.

Easter Bunny Cupcakes

These make 12 adorable cupcakes, and they start with a box of chocolate cake mix prepared per the package directions and baked in lined muffin tins. For the frosting, beat 1 cup softened butter, then gradually add 4 cups powdered sugar, 1/4 cup milk, and 1 teaspoon vanilla until smooth. Frost the cooled cupcakes generously for a fluffy look.

• Pipe melted pink and white candy melts onto parchment in ear shapes and let them harden.
• Finish each cupcake with edible eyes or chocolate chips, a mini marshmallow tail, and the candy ears.

Chocolate Covered Easter Eggs

This one makes 12 eggs, and I love how the filling can be varied. Try peanut butter, coconut, or vanilla. For the classic version, blend 1 cup creamy peanut butter with 1/4 cup softened butter, then gradually mix in 2 cups powdered sugar.

• Shape into eggs on a parchment lined sheet and freeze about 30 minutes until firm.
• Melt 2 cups milk or dark chocolate chips, with 1 tablespoon coconut oil if you want a thinner coating, in 30 second microwave intervals.
• Dip each frozen egg, let the excess drip off, then refrigerate until the chocolate sets.

Easter Sugar Cookies

These yield 24 soft, buttery cookies that are perfect for pastel royal icing and sprinkles. Stir together 2 3/4 cups flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.

Cream 1 cup softened unsalted butter with 1 1/2 cups white sugar, beat in 1 egg, 1 teaspoon vanilla, and 1/2 teaspoon almond extract, then gradually add the dry mix.

• Roll rounded teaspoonfuls into balls, set on ungreased sheets, and flatten slightly with the bottom of a glass.
• Bake at 375°F (190°C) for 8 to 10 minutes until golden, cool on wire racks, then decorate.

Carrot Cake Truffles

Bite sized truffles made from moist carrot cake with a velvety cream cheese frosting coating.

They are a portable twist on classic carrot cake, perfect for sharing. The full recipe lives on the linked page.

Lemon Meringue Pie Bars

These serve 16 and layer a buttery crust, creamy lemon filling, and fluffy golden meringue. Preheat the oven to 350°F (175°C).

Mix 1 cup flour, 1/4 cup powdered sugar, and 1/2 cup softened butter until crumbly, press into a greased 8×8 inch dish, and bake 15 minutes.

Cook 3/4 cup sugar, 1/4 cup cornstarch, and 1 cup water until thickened, stir in 3 beaten egg yolks, 1/2 cup lemon juice, and 1 tablespoon zest, cook 2 more minutes, pour over the crust, and bake another 10 minutes.

Beat 3 egg whites with 1/4 teaspoon cream of tartar to soft peaks, gradually add sugar to stiff peaks, spread on top, and bake 10 to 15 minutes until golden. Cool before cutting.

Coconut Macaroons

You get 24 macaroons here, and they could not be easier. Mix 14 oz sweetened shredded coconut with 1/2 cup sugar, 1/4 cup flour, and 1/4 teaspoon salt. Whisk 4 large egg whites with 1 teaspoon vanilla until frothy, combine everything, and scoop tablespoon sized mounds about an inch apart on parchment.

• Bake at 325°F (160°C) for 20 to 25 minutes until golden brown.
• Cool completely, then optionally dip the bottoms in melted semi sweet chocolate chips and let them set.

Peeps Rice Krispie Treats

This festive version makes 12 squares. Melt 3 tablespoons butter over low heat, stir in one 10 oz package of mini marshmallows until smooth, then fold in 6 cups Rice Krispies cereal off the heat.

Press into a greased 9×13 inch dish, and while still warm, press Peeps into the top, one or two per square in any color you like. Cool completely before cutting into squares and adding sprinkles if you want extra cheer.

Chocolate Nest Cookies

These no bake cookies make 24 little nests, and my kids ask for them every single year. Melt 1 cup semisweet chocolate chips and 1 cup butterscotch chips together in 30 second microwave intervals, then stir in 3 cups chow mein noodles until fully coated.

• Drop spoonfuls onto parchment and shape each into a nest with a small indentation.
• Add a few mini chocolate eggs in the center and optional shredded coconut.
• Refrigerate until set before serving.

Chocolate Dipped Peeps

Makes 12, and it is the simplest fancy looking treat on this list. Melt 8 oz semi sweet chocolate chips with 1 tablespoon coconut oil if you like, in 30 second microwave intervals.

Dip each Peep completely, let the excess drip off, and set on a parchment lined baking sheet. Add sprinkles or crushed nuts while the chocolate is wet, then refrigerate about 30 minutes until set. I love how the pastel colors peek through.

Easter Egg Brownies

Makes 12 brownies with almost no effort. Prepare a box of brownie mix per the package directions in a greased 9×9 inch pan, folding in 1 cup chocolate chips if you want extra richness.

Bake until a toothpick shows a few moist crumbs, cool completely, cut into squares, and top each one with candy coated chocolate eggs like Cadbury Mini Eggs. A light dusting of powdered sugar is a pretty finishing touch.

Springtime Fruit Salad

Serves 6 to 8 and brings a fresh, lighter option to the table. Toss 1 cup each of sliced strawberries, blueberries, diced pineapple, sliced kiwi, and halved grapes. Whisk 1 tablespoon honey with 1 tablespoon lime juice, drizzle over the fruit, and toss gently.

Serve right away or refrigerate up to an hour, and add mint leaves if you have them.

Chocolate Carrot Cupcakes

Yields 12 cupcakes with a fun hidden twist. Fold 1 cup grated carrots, 1/2 cup drained crushed pineapple, and optional 1/2 cup chopped walnuts into a box of chocolate cake mix batter. Fill liners about two thirds full and bake per the package instructions.

• Frost with cream cheese frosting: 8 oz softened cream cheese beaten with 1/2 cup softened butter, 4 cups powdered sugar, and 1 teaspoon vanilla.
• Decorate with orange and green sprinkles so they look like little carrots.

Peanut Butter Chocolate Eggs

Makes 12 eggs, and they taste just like the store bought kind. Mix 1 cup creamy peanut butter, 1/4 cup softened butter, 2 cups powdered sugar, and 1 teaspoon vanilla until smooth. Shape into eggs and freeze about 30 minutes until firm.

Melt 2 cups semi sweet chocolate chips with optional 1 tablespoon coconut oil in 30 second intervals, dip each frozen egg, let excess drip off, and refrigerate until the coating sets.

Easter Bunny Bark

Makes 12 pieces and is basically a melt and decorate project. Melt 12 oz white chocolate or candy melts in 30 second microwave intervals, dividing and coloring it if you want pastel swirls.

Spread in an even layer on a parchment lined baking sheet and scatter 1 cup pastel M&M’s or chocolate eggs and 1/2 cup Easter themed sprinkles on top while still wet. Let it set at room temperature or in the refrigerator, then break into shards.

Mini Egg Cheesecakes

Makes 12 individual cheesecakes, perfect for portion control and pretty presentation. Preheat the oven to 325°F (160°C) and line a muffin tin. Mix 1 cup graham cracker crumbs with 1/4 cup melted butter and press about 1 tablespoon into each liner.

Beat 2 cups softened cream cheese with 1/2 cup sugar, add 2 eggs one at a time, mix in 1 teaspoon vanilla, and fold in 1 cup chopped mini chocolate eggs.

• Fill liners about three quarters full and bake 20 to 25 minutes until the centers are set.
• Cool, refrigerate at least 2 hours, then top with extra mini eggs.

Carrot Cake Whoopie Pies

Makes 12 sandwich cookies filled with tangy cream cheese frosting, and they disappear fast at family gatherings. Whisk 1 1/2 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon cinnamon, and 1/2 teaspoon salt.

Beat 1/2 cup softened butter with 1 cup sugar until fluffy, add 1 egg and 1 teaspoon vanilla, stir in the dry mix, then fold in 1 cup grated carrots and optional 1/2 cup chopped walnuts or pecans.

• Drop tablespoon sized balls 2 inches apart on parchment, flatten slightly, and bake at 350°F (175°C) for 10 to 12 minutes until the edges are lightly golden.
• For the filling, beat 8 oz softened cream cheese with 1/4 cup softened butter, then gradually mix in 2 cups powdered sugar and 1 teaspoon vanilla.
• Fill only after the cookies are completely cool.

Coconut Cream Pie Bars

Makes 16 bars that taste like coconut cream pie without the fuss. Press a crust of 1 cup flour, 1/4 cup powdered sugar, and 1/2 cup softened butter into a greased 8×8 inch dish and bake at 350°F (175°C) for 15 minutes.

Cook 1 cup sugar, 1/4 cup cornstarch, 1/4 teaspoon salt, and 2 cups milk until thickened, temper in 3 beaten egg yolks, cook 2 more minutes, then stir in 1 cup sweetened shredded coconut and 1 teaspoon vanilla off the heat.

Pour over the crust, cool completely, refrigerate at least 2 hours, cut into bars, and top with whipped cream.

Easter Fluff with Peeps

A no bake dessert that combines marshmallow sweetness, fruity flavor, and a light creamy texture, all topped with colorful Peeps.

It is a fun fit for Easter and spring gatherings. Find the full recipe through the linked page.

Cookie Butter Nest Brownies

Made easily from a boxed brownie mix, then dressed up with creamy cookie butter frosting and chocolate eggs on top.

Pretzel sticks create a charming nest look and add a salty crunch that balances the sweetness. A festive addition to any Easter spread.

Chocolate Peeps Cupcakes

Soft chocolate cupcakes topped with fluffy pastel frosting and a marshmallow Peep make a festive but simple finale to this collection, and they especially delight the kids.

Between rich desserts like chocolate covered eggs and mini egg cheesecakes and lighter picks like the springtime fruit salad, there is something here for every crowd and every craving.

One thing I always appreciate about Easter treats is that they do not have to be complicated to be absolutely delicious.