30+ Easy Easter Potluck Dessert Recipes That Will Impress Every Guest

Easter is a time for celebration, renewal, and, of course, indulgence in delicious treats. Whether you’re hosting a festive gathering or attending a potluck, desserts play a starring role in making the event extra special.

The sweet scent of freshly baked cookies, the tangy zing of lemon, or the rich creaminess of chocolate – Easter desserts bring people together in the most delightful way.

If you’re looking for the perfect dessert to contribute to your Easter potluck, you’re in the right place.

From crowd-pleasing cupcakes to decadent pies and refreshing fruit desserts, we’ve rounded up over 30 delicious Easter potluck dessert recipes that will leave your guests craving more.

These recipes are not only festive and flavorful, but they are also easy to make, ensuring that you can spend less time in the kitchen and more time enjoying the holiday.

30+ Easy Easter Potluck Dessert Recipes That Will Impress Every Guest

As Easter approaches, finding the perfect dessert to share with family and friends at a potluck is key to making the celebration even sweeter.

With over 30 irresistible Easter potluck dessert recipes at your fingertips, you’re sure to find something that’s both visually stunning and absolutely delicious.

Whether you go for a vibrant fruit tart, a nostalgic carrot cake, or bite-sized treats like cupcakes and truffles, these desserts will leave everyone with a smile on their face and a full belly.

The best part is, these recipes are simple enough to prepare in advance, giving you more time to enjoy the festivities.

So, get ready to bring a delightful dessert to your Easter potluck – your guests will thank you for it!

Lemon Meringue Pie Bars

Lemon Meringue Pie Bars offer all the refreshing tang of a classic lemon meringue pie in an easy-to-serve bar format. Perfect for Easter potlucks, these bars combine a buttery graham cracker crust, a zesty lemon curd filling, and a fluffy, toasted meringue topping. The balance of sweet and tart makes them a crowd-pleaser and a delightful addition to any Easter spread.

Recipe:

For the crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup sugar
• ½ cup butter, melted

For the lemon filling:

• 1 cup granulated sugar
• 2 tbsp cornstarch
• 1/8 tsp salt
• 1 ½ cups water
• 4 large egg yolks, lightly beaten
• ½ cup freshly squeezed lemon juice (about 3-4 lemons)
• 2 tbsp butter

For the meringue:

• 4 large egg whites
• 1/4 tsp cream of tartar
• ½ cup granulated sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Make the crust: Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the prepared baking dish and bake for 10 minutes. Set aside to cool.
3. Make the lemon filling: In a saucepan, whisk together sugar, cornstarch, and salt. Gradually add water, stirring until smooth. Over medium heat, bring the mixture to a boil, stirring constantly. Once it boils and thickens, reduce the heat and slowly add the egg yolks, stirring constantly to prevent curdling. Cook for another 2-3 minutes until thickened. Remove from heat and stir in lemon juice and butter. Pour the filling over the cooled crust.
4. Make the meringue: Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and vanilla, continuing to beat until stiff peaks form. Spread the meringue over the lemon filling, ensuring it seals at the edges.
5. Bake the bars: Bake for 15-20 minutes, or until the meringue is golden. Let the bars cool completely before slicing.

These Lemon Meringue Pie Bars are a perfect addition to any Easter potluck. Their vibrant lemon flavor, combined with the creamy meringue and crisp crust, creates a delightful bite-sized treat. Whether served at brunch or as a refreshing end to dinner, these bars are sure to impress your guests with their fresh, bright flavors and beautiful presentation.

Carrot Cake Trifle

This Carrot Cake Trifle is a festive and indulgent dessert that captures the essence of Easter. Layered with moist carrot cake, velvety cream cheese frosting, and a touch of cinnamon and nutmeg, this trifle is the perfect balance of spiced sweetness. With its visually appealing layers, it’s sure to be the star of your Easter potluck table.

Recipe:

For the carrot cake:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 ½ tsp cinnamon
• 1/2 tsp nutmeg
• ½ tsp baking soda
• 1/4 tsp salt
• 1 ½ cups granulated sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 cups grated carrots
• 1 cup chopped walnuts (optional)

For the cream cheese frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Make the carrot cake: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate bowl, beat together sugar, oil, and eggs until light and fluffy. Gradually mix in the dry ingredients, followed by the grated carrots and walnuts (if using). Divide the batter evenly between the two prepared cake pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
3. Make the frosting: Beat together cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla, beating until fluffy and smooth.
4. Assemble the trifle: Cut the cooled carrot cakes into cubes. In a large glass trifle dish or individual cups, layer the carrot cake cubes, a generous spoonful of cream cheese frosting, and repeat the layers until all ingredients are used, finishing with a layer of frosting on top.
5. Chill in the refrigerator for at least 2 hours before serving.

This Carrot Cake Trifle is an impressive dessert that combines all the flavors of a classic carrot cake with the fun, layered presentation of a trifle. The rich cream cheese frosting complements the moist, spiced cake perfectly, and the trifle format makes it easy to serve and share. Whether it’s a family gathering or a potluck, this dessert is sure to be a hit at your Easter celebration.

Strawberry Shortcake Cupcakes

These Strawberry Shortcake Cupcakes are a delicious and lighter twist on the traditional strawberry shortcake, making them an ideal choice for an Easter potluck. Soft vanilla cupcakes are topped with freshly whipped cream, macerated strawberries, and a drizzle of strawberry syrup for a sweet, juicy treat. These cupcakes are perfect for serving in individual portions, allowing guests to enjoy a bite-sized version of a beloved dessert.

Recipe:

For the cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup milk

For the strawberry topping:

• 2 cups fresh strawberries, hulled and sliced
• 2 tbsp granulated sugar
• 1 tsp lemon juice

For the whipped cream:

• 1 cup heavy whipping cream
• 3 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Make the cupcakes: In a medium bowl, whisk together flour, baking powder, and salt. In a separate bowl, beat together butter and sugar until light and fluffy. Add eggs one at a time, followed by vanilla extract. Gradually add the dry ingredients, alternating with the milk, mixing until just combined. Divide the batter evenly among the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean. Let the cupcakes cool completely.
3. Prepare the strawberry topping: In a bowl, combine sliced strawberries, sugar, and lemon juice. Toss gently and let sit for 30 minutes to macerate.
4. Make the whipped cream: In a chilled bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form.
5. Assemble the cupcakes: Once the cupcakes have cooled, top each with a spoonful of macerated strawberries, followed by a generous dollop of whipped cream. Optionally, drizzle with extra strawberry syrup from the macerated strawberries.

These Strawberry Shortcake Cupcakes are a light and airy treat perfect for your Easter potluck. The combination of soft, buttery cupcakes, sweet strawberries, and fluffy whipped cream creates a mouthwatering dessert that’s both refreshing and satisfying. With their individual serving size, these cupcakes are easy to serve and sure to disappear quickly, leaving your guests delighted with every bite.

Coconut Cream Pie Bars

Coconut Cream Pie Bars are a delightful twist on the traditional coconut cream pie, with a buttery shortbread crust, creamy coconut filling, and a light whipped topping. The bars are easy to slice and serve, making them perfect for an Easter potluck or family gathering. The sweet coconut flavor and silky texture will have everyone coming back for more.

Recipe:

For the crust:

• 1 ½ cups all-purpose flour
• ½ cup powdered sugar
• ½ cup unsalted butter, softened

For the filling:

• 1 cup coconut milk
• 1 cup heavy cream
• ½ cup granulated sugar
• 4 large egg yolks
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1 ½ cups shredded sweetened coconut, toasted (divided)

For the topping:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan.
2. Make the crust: In a medium bowl, combine flour, powdered sugar, and butter. Mix until the dough comes together. Press the mixture into the bottom of the prepared pan and bake for 12-15 minutes, or until lightly golden. Let cool.
3. Make the filling: In a medium saucepan, combine coconut milk, heavy cream, and sugar. Bring to a simmer over medium heat. In a separate bowl, whisk together egg yolks and cornstarch. Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens. Stir in vanilla extract and 1 cup of toasted coconut. Pour the coconut filling over the cooled crust and refrigerate for at least 2 hours.
4. Make the topping: Whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread the whipped cream over the chilled coconut filling and sprinkle with the remaining toasted coconut.
5. Serve: Cut into bars and serve chilled.

These Coconut Cream Pie Bars are a creamy, tropical dessert that’s perfect for an Easter potluck. With a buttery crust, smooth coconut filling, and fluffy whipped topping, they bring together all the best flavors of a classic coconut cream pie in an easy-to-serve form. The toasted coconut adds a wonderful crunch and depth of flavor, making these bars a hit at your celebration.

Chocolate Raspberry Tart

A Chocolate Raspberry Tart combines the richness of dark chocolate ganache with the tartness of fresh raspberries, creating a sophisticated yet easy dessert for Easter. The buttery tart crust, smooth chocolate filling, and fresh fruit topping make this dessert a decadent treat that will impress guests at your Easter potluck. It’s a beautiful and delicious option for those who love a sweet and slightly tangy flavor combination.

Recipe:

For the crust:

• 1 ½ cups all-purpose flour
• ¼ cup cocoa powder
• ¼ cup powdered sugar
• ½ cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2 tbsp ice water

For the chocolate ganache:

• 8 oz dark chocolate (70% cocoa), chopped
• 1 cup heavy cream
• 2 tbsp unsalted butter

For the topping:

• 1 cup fresh raspberries
• 2 tbsp powdered sugar (optional, for dusting)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch tart pan with a removable bottom.
2. Make the crust: In a food processor, pulse together flour, cocoa powder, and powdered sugar. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add egg yolk and ice water, pulsing until the dough comes together. Press the dough into the bottom and up the sides of the tart pan. Bake for 15-18 minutes until the crust is set and slightly firm. Let cool.
3. Make the ganache: In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and pour over the chopped chocolate. Let sit for 2-3 minutes, then stir until smooth and glossy. Stir in butter until fully incorporated. Pour the ganache into the cooled tart shell and smooth the top.
4. Chill the tart: Refrigerate the tart for at least 2 hours, or until the ganache is set.
5. Assemble the tart: Once the ganache has set, arrange the fresh raspberries on top of the tart. Optionally, dust with powdered sugar for an elegant touch.
6. Serve: Slice and serve chilled.

This Chocolate Raspberry Tart is a rich and indulgent dessert that combines deep chocolate flavor with the bright freshness of raspberries, creating the perfect balance of sweet and tart. Its elegant presentation and decadent flavor make it a standout choice for your Easter potluck. It’s a dessert that will leave guests talking about it long after the celebration is over.

Vanilla Bean Panna Cotta with Berry Compote

Vanilla Bean Panna Cotta with Berry Compote is an Italian-inspired dessert that’s as creamy as it is refreshing. The smooth, silky panna cotta is made with real vanilla beans, while the berry compote adds a burst of sweet-tart flavor. This dessert is perfect for Easter because it can be made ahead and is easy to serve in individual portions, making it a crowd-pleasing option for your potluck.

Recipe:

For the panna cotta:

• 2 cups heavy cream
• 1 cup whole milk
• ¼ cup granulated sugar
• 1 vanilla bean, split and scraped (or 2 tsp vanilla extract)
• 2 ½ tsp unflavored gelatin
• 3 tbsp cold water

For the berry compote:

• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 2 tbsp granulated sugar
• 1 tbsp lemon juice

Instructions:

1. Make the panna cotta: In a saucepan, combine heavy cream, milk, and sugar. Scrape the seeds from the vanilla bean into the mixture and add the pod as well. Heat over medium heat until the sugar dissolves and the mixture is warm (but not boiling). In a separate small bowl, sprinkle the gelatin over cold water and let it bloom for 5 minutes. Add the bloomed gelatin to the warm cream mixture, stirring until fully dissolved. Remove the vanilla pod. Pour the panna cotta mixture into individual serving cups or molds. Refrigerate for at least 4 hours, or until set.
2. Make the berry compote: In a small saucepan, combine the mixed berries, sugar, and lemon juice. Cook over medium heat for about 5-7 minutes, stirring occasionally, until the berries release their juices and the compote thickens. Let cool to room temperature.
3. Assemble the panna cotta: Once the panna cotta has set, spoon the berry compote over the top of each serving.
4. Serve: Serve the panna cotta chilled, garnished with extra fresh berries if desired.

This Vanilla Bean Panna Cotta with Berry Compote is a creamy, light, and elegant dessert that’s perfect for an Easter potluck. The smooth panna cotta paired with the tangy berry compote offers a refreshing contrast that will appeal to a wide range of tastes. Plus, it can be made ahead, allowing you to focus on other aspects of your Easter celebration. It’s a delightful and sophisticated treat that will leave your guests impressed.

Lemon Blueberry Cheesecake Bars

Lemon Blueberry Cheesecake Bars are the perfect dessert for an Easter potluck, combining the creamy richness of cheesecake with the fresh flavors of lemon and blueberry. The tartness of the lemon adds a bright contrast to the sweet blueberries, making these bars a delightful treat. With a buttery graham cracker crust and velvety cheesecake filling, they are easy to slice and serve, making them a crowd-pleaser.

Recipe:

For the crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tbsp unsalted butter, melted

For the filling:

• 2 (8 oz) packages cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 2 tbsp all-purpose flour
• 1 tsp vanilla extract
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• 1 cup fresh blueberries

For the topping:

• ½ cup fresh blueberries
• 2 tbsp powdered sugar

Instructions:

1. Preheat your oven to 325°F (163°C) and grease a 9×9-inch baking pan.
2. Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until well combined. Press the mixture into the bottom of the prepared pan and bake for 10 minutes. Let cool.
3. Make the filling: In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the flour, vanilla extract, lemon zest, and lemon juice. Gently fold in the blueberries, then pour the mixture over the cooled crust.
4. Bake the bars: Bake for 30-35 minutes, or until the center is set and the edges are lightly golden. Allow the bars to cool completely at room temperature, then refrigerate for at least 3 hours.
5. Topping and serving: Once chilled, top the cheesecake bars with fresh blueberries and dust with powdered sugar. Slice into squares and serve.

These Lemon Blueberry Cheesecake Bars are a perfect balance of creamy, tangy, and sweet. The lemon zest brightens up the creamy cheesecake filling, while the blueberries add a burst of freshness. They’re simple to prepare, make-ahead-friendly, and ideal for sharing at your Easter potluck. The combination of textures and flavors will surely make these bars a favorite with your guests.

Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot Cake Cupcakes with Cream Cheese Frosting are a classic Easter dessert that offers a delightful combination of spices, moist cake, and creamy frosting. These cupcakes are infused with warm spices like cinnamon and nutmeg and packed with finely grated carrots, making them a flavorful treat. Topped with a smooth and tangy cream cheese frosting, these cupcakes are the perfect addition to your Easter potluck.

Recipe:

For the cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• 1 tsp baking soda
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• 3 large eggs
• 1 cup granulated sugar
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 2 cups finely grated carrots (about 3 medium carrots)
• ½ cup chopped walnuts or pecans (optional)

For the frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 ½ cups powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. Make the cupcakes: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a large bowl, beat the eggs and sugar until light and fluffy. Add the oil and vanilla extract, mixing until combined. Gradually fold in the dry ingredients, then stir in the grated carrots and chopped nuts (if using). Divide the batter evenly among the muffin cups, filling each about 2/3 full. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
3. Make the frosting: In a medium bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar, one cup at a time, until the frosting is light and fluffy. Stir in vanilla extract.
4. Frost the cupcakes: Once the cupcakes are completely cool, spread a generous amount of cream cheese frosting on each one. You can pipe it on or spread it with a knife, depending on your preference.
5. Serve: Serve the cupcakes as-is, or garnish with additional chopped nuts or a sprinkle of cinnamon if desired.

Carrot Cake Cupcakes with Cream Cheese Frosting are the epitome of springtime dessert perfection. With their light and moist texture, fragrant spices, and creamy frosting, these cupcakes are bound to impress at your Easter potluck. They offer a familiar comfort with a festive twist, and the homemade cream cheese frosting elevates them to an unforgettable level. Plus, their individual size makes them easy to serve and enjoy.

Strawberry Shortcake Trifle

Strawberry Shortcake Trifle is a simple yet stunning dessert that’s perfect for any Easter celebration. Layers of light sponge cake, fresh strawberries, and fluffy whipped cream come together in a beautiful trifle bowl to create an eye-catching dessert. It’s a refreshing and crowd-pleasing treat that’s easy to assemble and can be made in advance, allowing you to enjoy your Easter gathering stress-free.

Recipe:

For the cake:

• 1 box vanilla sponge cake mix (or homemade vanilla cake)
• 3 large eggs
• ½ cup vegetable oil
• 1 cup water

For the whipped cream:

• 2 cups heavy cream
• 3 tbsp powdered sugar
• 1 tsp vanilla extract

For the strawberries:

• 4 cups fresh strawberries, hulled and sliced
• 2 tbsp granulated sugar

Instructions:

1. Make the cake: Prepare the sponge cake according to the package instructions, or bake a homemade vanilla cake. Allow the cake to cool completely before cutting it into cubes.
2. Prepare the whipped cream: In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
3. Prepare the strawberries: Toss the sliced strawberries with granulated sugar and let them sit for about 10-15 minutes to release their juices.
4. Assemble the trifle: In a large trifle dish or individual cups, layer the sponge cake cubes, strawberries (with their juices), and whipped cream. Repeat the layers until all ingredients are used, finishing with a layer of whipped cream on top.
5. Chill and serve: Refrigerate the trifle for at least 2 hours to allow the flavors to meld. Before serving, garnish with additional fresh strawberries on top.

Strawberry Shortcake Trifle is an elegant and refreshing dessert that’s perfect for spring and Easter. The layers of light cake, fresh fruit, and creamy whipped topping come together to create a perfect balance of textures and flavors. Not only is this dessert visually impressive, but it’s also incredibly easy to make, especially since it can be prepared ahead of time. It’s sure to be a hit at your Easter potluck, with its vibrant colors and delicious taste stealing the show.

Coconut Cream Pie Bars

Coconut Cream Pie Bars are a tropical twist on the classic coconut cream pie, presented in a more portable, easy-to-serve bar form. With a buttery, flaky crust, a smooth and creamy coconut filling, and a generous layer of whipped cream on top, these bars offer all the flavor of the traditional pie but without the hassle of a pie crust. They are perfect for an Easter potluck, offering a rich, indulgent treat that’s guaranteed to impress.

Recipe:

For the crust:

• 1 ½ cups all-purpose flour
• 1/3 cup powdered sugar
• ½ cup unsalted butter, cold and cubed

For the filling:

• 2 cups full-fat coconut milk
• ½ cup granulated sugar
• 3 large eggs
• ¼ cup cornstarch
• 1 tsp vanilla extract
• 1 ½ cups shredded sweetened coconut

For the topping:

• 1 cup heavy whipping cream
• 3 tbsp powdered sugar
• ½ tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment paper.
2. Make the crust: In a medium bowl, combine the flour and powdered sugar. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Press the mixture evenly into the bottom of the prepared pan and bake for 15 minutes, or until golden brown. Let cool.
3. Make the filling: In a medium saucepan, whisk together the coconut milk, sugar, eggs, and cornstarch. Cook over medium heat, whisking constantly until the mixture thickens (about 5-7 minutes). Once thickened, remove from heat and stir in the vanilla extract and shredded coconut.
4. Assemble the bars: Pour the coconut filling over the cooled crust and spread it out evenly. Refrigerate for at least 3 hours or until the filling is set.
5. Prepare the topping: In a large bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread the whipped cream over the chilled coconut filling.
6. Serve: Cut into squares and serve cold.

Coconut Cream Pie Bars bring a tropical flair to your Easter potluck with their rich, creamy filling and crisp, buttery crust. The light and airy whipped cream topping adds the perfect finishing touch to these bars, making them both decadent and refreshing. They are easy to make, slice, and serve, ensuring that they will be a hit with guests of all ages. Whether you love coconut or are just looking for something a little different, these bars are sure to be a crowd favorite.

Peep Rice Krispies Treats

Peep Rice Krispies Treats are a fun and festive dessert that brings a colorful twist to the classic Rice Krispies treat. With marshmallow Peeps adding a pop of color and a slight hint of vanilla flavor, these treats are perfect for Easter. They are easy to make, customizable, and will surely bring a smile to everyone’s face at your potluck.

Recipe:

For the treats:

• 4 cups Rice Krispies cereal
• 1 package (10 oz) marshmallow Peeps (use your favorite colors)
• 3 tbsp unsalted butter
• 1 tsp vanilla extract

For the topping (optional):

• Rainbow sprinkles
• Extra Peeps for decoration

Instructions:

1. Prepare the pan: Grease a 9×9-inch square baking dish or line it with parchment paper.
2. Melt the Peeps: In a large saucepan, melt the butter over medium heat. Add the Peeps and stir constantly until they completely melt and turn into a smooth, marshmallow-like consistency. Remove from heat and stir in the vanilla extract.
3. Add the cereal: Quickly stir in the Rice Krispies cereal until fully coated with the melted Peep mixture.
4. Press into the pan: Transfer the mixture to the prepared baking dish and press it down firmly with a spatula or your hands to create an even layer. Let the treats cool for about 15-20 minutes.
5. Decorate and serve: Once cooled, you can top the treats with rainbow sprinkles or arrange additional Peeps on top for a festive touch. Slice into squares and serve.

Peep Rice Krispies Treats are a delightful and colorful way to celebrate Easter with a dessert that’s both nostalgic and playful. The addition of Peeps adds a unique flavor twist and brings vibrant color to the traditional Rice Krispies treats. Not only are they easy to prepare, but they also offer a fun opportunity for creativity when decorating. These treats are guaranteed to be a hit at any potluck, bringing joy and smiles to everyone who tries them.

Chocolate-Covered Strawberry Shortcake Bites

Chocolate-Covered Strawberry Shortcake Bites are a bite-sized version of the classic strawberry shortcake dessert, dipped in rich, smooth chocolate. These little treats combine the sweetness of strawberries with the creamy richness of shortcake and the indulgence of chocolate. They are a decadent, portable dessert option that adds a bit of elegance to your Easter potluck spread.

Recipe:

For the shortcake:

• 1 box shortcake mix or homemade shortcake recipe
• 1 cup heavy whipping cream
• 1 tbsp powdered sugar
• 1 tsp vanilla extract

For the chocolate coating:

• 1 cup semi-sweet chocolate chips
• 2 tbsp coconut oil

For the strawberries:

• 1 lb fresh strawberries, hulled and halved

Instructions:

1. Make the shortcake: Prepare the shortcake mix or your homemade shortcake recipe according to package or recipe instructions. Once baked, allow it to cool completely, then cut it into small bite-sized squares or rounds.
2. Make the whipped cream: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside.
3. Prepare the chocolate: In a microwave-safe bowl, melt the chocolate chips and coconut oil together in 20-30 second intervals, stirring between each until smooth.
4. Assemble the bites: Place a piece of shortcake on a serving platter. Top it with a dollop of whipped cream and a half strawberry. Gently dip the bottom of the strawberry into the melted chocolate and place it on top of the shortcake bite. Repeat for all the pieces.
5. Serve: Allow the chocolate to set before serving, or chill in the fridge for 15-20 minutes to firm up the coating.

Chocolate-Covered Strawberry Shortcake Bites are an irresistible combination of sweet, creamy, and indulgent flavors, all packed into a small bite-sized treat. The richness of the chocolate pairs beautifully with the light shortcake and fresh strawberries, making these bites a sophisticated and fun choice for any Easter gathering. They’re easy to eat with your hands and perfect for sharing, ensuring that your potluck guests will enjoy every last morsel.

Carrot Cake Truffles

Carrot Cake Truffles offer the warm, spiced flavors of carrot cake in a convenient, bite-sized form. These little treats feature a moist carrot cake center coated in white chocolate and garnished with chopped walnuts, making them a perfect Easter dessert for a potluck. The combination of soft carrot cake and creamy chocolate is irresistible, and these truffles are as delightful to eat as they are to share.

Recipe:

For the carrot cake center:

• 1 box carrot cake mix (or homemade carrot cake)
• 1 egg
• 1/3 cup vegetable oil
• 1/2 cup finely shredded carrots
• 1/4 cup cream cheese, softened
• 1/4 cup powdered sugar

For the coating:

• 2 cups white chocolate chips
• 1 tbsp coconut oil (optional, for smoothness)
• 1/4 cup chopped walnuts (for garnish)

Instructions:

1. Prepare the cake: Bake the carrot cake according to the package instructions (or your homemade recipe). Let the cake cool completely.
2. Make the truffle filling: Crumble the cooled carrot cake into a large bowl. Add the cream cheese and powdered sugar, and mix until well combined and the mixture becomes slightly sticky. Form the mixture into 1-inch balls and place them on a parchment-lined tray.
3. Chill the truffles: Place the tray of truffles in the fridge for at least 30 minutes to firm up.
4. Coat the truffles: Melt the white chocolate and coconut oil together in a microwave-safe bowl, stirring in 20-second intervals until smooth. Dip each truffle into the white chocolate, coating it completely, and return it to the parchment-lined tray.
5. Garnish and serve: Before the chocolate hardens, sprinkle chopped walnuts over each truffle for added texture. Let the truffles set in the fridge for 15-20 minutes, then serve.

Carrot Cake Truffles are a bite-sized version of a classic Easter dessert, delivering the flavors of carrot cake with the indulgence of white chocolate. The creamy center and crunchy walnut topping balance perfectly with the rich coating, creating a luxurious and festive treat. They are easy to prepare ahead of time, making them an excellent option for a potluck or Easter celebration. These truffles are sure to be a crowd favorite, bringing together the best of carrot cake and chocolate in every bite.

Lemon Meringue Cupcakes

Lemon Meringue Cupcakes are a vibrant and zesty twist on the classic lemon meringue pie, presented in a cupcake format. With a tangy lemon curd filling, a light and airy meringue topping, and a soft, moist cupcake base, these cupcakes make for a refreshing and elegant dessert. Their individual size makes them perfect for potlucks, and they offer a burst of citrus flavor that’s perfect for springtime gatherings.

Recipe:

For the cupcake:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
• Zest of 1 lemon

For the lemon curd:

• 3 large egg yolks
• 1/2 cup granulated sugar
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1/4 cup unsalted butter, cubed

For the meringue:

• 3 large egg whites
• 1/2 cup granulated sugar
• 1/2 tsp vanilla extract

Instructions:

1. Make the cupcakes: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, followed by the vanilla extract and lemon zest. Gradually add the dry ingredients and the milk, mixing until just combined. Fill the cupcake liners about 2/3 full with batter and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
2. Make the lemon curd: In a medium saucepan, whisk together the egg yolks, sugar, lemon juice, and lemon zest. Cook over medium heat, whisking constantly until the mixture thickens (about 5-7 minutes). Remove from heat and stir in the butter until smooth. Let the curd cool to room temperature.
3. Make the meringue: In a clean, dry bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, and beat on high speed until stiff peaks form. Stir in the vanilla extract.
4. Assemble the cupcakes: Once the cupcakes have cooled, use a small spoon or melon baller to scoop out a bit of the center of each cupcake. Fill the hollow with the lemon curd. Top with a generous dollop of meringue.
5. Bake the meringue: Preheat the oven to 350°F (175°C). Place the filled cupcakes on a baking sheet and bake for 8-10 minutes, or until the meringue is golden brown. Let cool before serving.

Lemon Meringue Cupcakes offer the perfect balance of tart lemon curd, soft cupcakes, and crisp meringue, creating an irresistible treat that’s both refreshing and satisfying. Their bright lemon flavor makes them a perfect fit for Easter celebrations, and their individual size makes them ideal for serving at a potluck. These cupcakes combine the best parts of a classic lemon meringue pie in an elegant, portable form that is sure to be a hit with your guests.

Easter Sugar Cookie Bars

Easter Sugar Cookie Bars are a fun and easy way to enjoy sugar cookies without the fuss of individual shaping and baking. These bars are soft, chewy, and loaded with colorful sprinkles, making them perfect for Easter celebrations. The simple yet delicious flavor of sugar cookies with a festive twist makes these bars a hit at any potluck, offering a crowd-pleasing treat that’s easy to cut and serve.

Recipe:

For the cookie bars:

• 2 ¾ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp cream of tartar
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1 cup colorful sprinkles (for topping)

For the frosting (optional):

• 2 cups powdered sugar
• 2 tbsp unsalted butter, softened
• 1 tsp vanilla extract
• 2-3 tbsp milk
• Additional sprinkles for decoration

Instructions:

1. Make the cookie dough: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan. In a medium bowl, whisk together the flour, baking soda, and cream of tartar. In a separate large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, vanilla extract, and almond extract, and mix until well combined. Gradually add the dry ingredients, mixing until the dough comes together.
2. Bake the bars: Spread the dough evenly in the prepared baking pan. Sprinkle a handful of colorful sprinkles over the top and bake for 20-25 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean. Let the bars cool completely in the pan.
3. Make the frosting (optional): In a medium bowl, beat together the powdered sugar, butter, vanilla extract, and milk until smooth. Spread the frosting evenly over the cooled cookie bars and top with more sprinkles for decoration.
4. Serve: Slice the bars into squares and serve.

Easter Sugar Cookie Bars are a simple yet festive treat that combines the buttery flavor of sugar cookies with a fun, colorful topping of sprinkles. Their soft, chewy texture makes them easy to enjoy, and the bright sprinkles add a cheerful touch for Easter celebrations. Whether you choose to frost them or not, these bars are an easy, crowd-pleasing dessert that’s perfect for potlucks or any holiday gathering. They’re simple to make, and their eye-catching appearance will make them a standout at your Easter spread.

Note: More recipes are coming soon!