Hop-Worthy Snacks: Perfect for Easter
The Easter Bunny gave these 6 snacks two paw-prints up! Snack, share, or save them for later (your secret’s safe with us). Sweet, simple, and totally snack-tacular, this lineup is a springtime must-try! Your taste buds are gonna love this hop-worthy lineup! 🐰🍭 Snack on and enjoy the season!
P.S. To make things super easy for you, we’ve included links to some of the ingredients and tools you’ll need for these recipes.😉
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Easter Charcuterie Board
This Easter Charcuterie Board is a total sugar-lover’s dream! Packed with marshmallow bunnies, sprinkle-covered chocolate eggs, and a rainbow of jellybeans. It’s a party for your taste buds!
Ingredients
6 pieces Peeps Marshmallow Bunnies
12 pieces Dove Easter Chocolate Candies
1/2 cup Brach's Spiced Gumdrops or Sour Patch Kids Easter
1/2 cup Assorted Candies
3 pieces Sugar Cookie with Yellow Frosting (Betty Crocker Sugar Cookie or Easter Frosted Sugar Cookies)
1/4 cup Pepperidge Farm Chessmen Minis (crumbled)
Instructions
Use a large, flat board or tray. If it isn’t food-safe, cover it with parchment paper or liner.
Place the 6 Peeps Marshmallow Bunnies on the board to act as focal points. These colorful bunnies will catch the eye and set the playful theme.
Position the 6 chocolate eggs near the Peeps. You can tilt a few on their side to showcase their decorative designs.
Sprinkle the Jelly Beans across the platter to add pops of color. Try to scatter them randomly to fill gaps between larger items so they provide a colorful base layer.
Position the chocolate candies near some Peeps. These will add richness and balance to the board.
Spread the Brach’s Spiced Gumdrops or Sour Patch in the center section.
Position the M&M's Easter Mix or Unreal Chocolate Candy Gems along the edges of the board. Their vibrant Easter colors will beautifully tie the entire look together.
Place the sugar cookies with yellow frosting on the edge behind the Lindt Chocolate Eggs. This positioning allows the cookies to act as a subtle backdrop and adding a pop of bright yellow to the arrangement.
Lightly sprinkle crumbled Pepperidge Farm Chessmen Minis beside the gumdrops, filling empty spaces for added texture.
Tip: Scatter them lightly so the board looks full but not overcrowded. If your board looks too heavy on one side, move a few candies around for balance.
Easter Oreos
These Easter Oreos are too cute to eat! You’ve got adorable bunny faces, cheerful little chicks and colorful Easter egg oreos. They’re bright, playful, and just begging to be the star of your dessert table!
Ingredients
12 Oreos
Oil-based candy colors (white, yellow, pink, and blue)
Mini chocolates (for the eyes of bunnies and chicks)
3 cups Belgian White Chocolate
Instructions
Line a baking sheet with parchment paper for easy cleanup.
Melt white chocolate or candy melts in separate bowls for each color (white, pink, yellow, blue). If using white chocolate, add food coloring to achieve desired pastel shades.
Dip each Oreo into the melted chocolate, ensuring it’s fully coated. Use a fork to lift the cookie out, gently tapping off excess chocolate and place the coated Oreos on the parchment paper to set.
Decorate the Bunnies:
Use white chocolate for the base.
Add pink icing or melted chocolate for the ears and paws.
Place mini chocolates or use black icing for the eyes.
Add a pink heart-shaped sprinkle for the nose.
Draw whiskers with black icing or an edible marker.
Decorate the Chicks:
Use yellow chocolate for the base.
Add mini chocolates or black icing for the eyes.
Pipe orange icing for the beak and feet.
Decorate the Eggs:
Use pink or blue chocolate for the base.
Pipe lines or patterns with contrasting colors (e.g., yellow on blue, blue on pink).
Sprinkle colorful sprinkles on top for added texture.
Allow the decorated Oreos to set completely at room temperature or in the fridge.
Tip: When decorating your Easter Oreo cookies, use tweezers to precisely place tiny sprinkles like eyes, noses, and feet.
Chocolate Easter Brownies
Meet these fudgy brownies that are basically a spring celebration in square form! With colorful candy eggs, sprinkles, and a drizzle of chocolate, it’s like tasting spring in every bite. One nibble, and you’re all set for Easter cheer!
Ingredients
1 cup (2 sticks) Unsalted butter
1 and 1/4 cups Granulated sugar
1/2 cup Brown sugar
3 large Eggs
2 teaspoons Vanilla extract
3/4 cup All-purpose flour
1/2 cup Cocoa powder (unsweetened)
1/2 teaspoon Salt
1/2 cup Chocolate chips (optional, for extra richness)
1 cup pastel Candy eggs
1/2 cup M&M's Easter Mix
1/2 cup Hershey's Syrup Chocolate Flavor (for drizzle)
Instructions
Preheat your oven to 350°F (175°C).
Line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a microwave-safe bowl, melt the butter until fully liquid.
In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk until smooth and add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Fold in the chocolate chips for extra richness.
Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Once cooled, drizzle melted chocolate diagonally across the surface of the brownies. Scatter pastel-colored candy eggs and small round candies on top. Press the decorations gently to ensure they stick.
Use the parchment paper overhang to lift the brownies out of the pan. Cut into squares and arrange them on a serving platter.
Tip: Let the brownies cool completely before decorating. This ensures the melted chocolate drizzle sets properly and the candy decorations stick without melting or sliding off.
Bunny Hop Marshmallow Popcorn
This popcorn is pretty with a pink sweet drizzle, fluffy marshmallows, and colorful M&M’s bringing the party! Toss in those blue star candies, and you've got pure snack-time magic. Grab a handful and get the party started!
Ingredients
8 cups Popcorn (plain, unsalted)
1 cup Mini marshmallows
1/2 cup Pink Frosting or Star Tip Decorating Icing (for drizzle)
M and M’s Easter Mix 2 tablespoons
1 tablespoon Star-shaped candies
Instructions
Pop the popcorn using your preferred method (microwave, stovetop, or air popper).
Spread the popcorn evenly on a large baking sheet or tray lined with parchment paper.
Scatter the mini marshmallows evenly over the popcorn and add the bunny-shaped marshmallows for a festive touch, distributing them across the tray.
Warm the pink frosting slightly if needed to make it easier to drizzle.
Using a spoon or piping bag, drizzle the pink icing in a zigzag pattern over the popcorn and marshmallows.
Sprinkle the pastel-colored round candies evenly over the popcorn and add the star-shaped candies for an extra pop of color and texture.
Allow the icing to set for about 10-15 minutes so it hardens slightly and holds the decorations in place.
Transfer the decorated popcorn to a festive serving dish or tray.
Tip: For extra freshness and irresistible texture in your Easter Bunny Marshmallow Popcorn Bars, use freshly popped popcorn.
Easter Marshmallow Pops
Fluffy marshmallows just got a glow-up with pastel icing and lots of sprinkles! Colorful, fun, and absolutely delicious, they’re like edible works of art. The perfect pick-me-up for any gathering!
Ingredients
8 pieces Large marshmallows
8 pieces Wooden sticks
1/4 cup Multi-colored sprinkles
Instructions
Insert a wooden stick into each marshmallow, ensuring it’s secure but doesn’t poke through the top.
Divide the icing into three small bowls and color each with pastel shades (pink, yellow, and blue, rainbow). If the icing is too thick, add a few drops of water or milk to achieve a smooth, dippable consistency.
Hold a marshmallow by the stick and dip the top half into one of the icing colors. Gently tap off any excess icing to avoid drips.
Sprinkle the multi-colored sprinkles over the dipped area.
Place the marshmallow pops upright on a piece of parchment paper or in a stand (e.g., a foam block) to let the icing set completely. This should take about 10-15 minutes.
Arrange the marshmallow pops on a display pop stand for a festive presentation.
Tip: Let the icing set slightly before adding the sprinkles. Also, use a foam block or stand to keep the pops upright while they dry for a neat and professional finish!
Easter Dirt Cups
This adorable dessert cup is Easter in a glass! Filled with green mousse and chocolate eggs, it’s a spring celebration in every spoonful. The pink bunny on top makes it even more hoppy and fun!
Ingredients - Serves 3
1 and 1/2 cups Crushed Oreos (for the base)
3/4 cup Pastel-colored egg-shaped candies
1 and 1/2 cups Yellow pudding or frosting (for the creamy layer)
3 pieces Pink marshmallow bunnies (1 per cup)
Instructions
Crush the chocolate cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
Divide the pastel-colored egg-shaped candies into three equal portions.
Add 1/2 cup of crushed chocolate cookies to the bottom of each glass cup.
Place 1/4 cup of pastel-colored egg-shaped candies on top of the cookie layer in each cup.
Spoon 1/2 cup of yellow pudding or frosting over the candies in each cup, spreading it evenly.
Sprinkle a small amount of crushed chocolate cookies (from the remaining crumbs) over the pudding layer for texture.
Place a pink marshmallow bunny upright in the center of each cup as the final decorative touch.
Scatter a few extra pastel-colored candies around the bunny for added color and fun.
Refrigerate the cups for at least 30 minutes to allow the layers to set and flavors to meld.
Tip: Use a spoon or piping bag for the pudding layer to keep the edges clean, and gently press the cookie crumbs to create a firm base.
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