18 Creative Easter Recipes for Kids Fun

Easter is hopping closer, and if you’re looking for ways to make the holiday extra special (and delicious!) for the little ones, you’re in luck! From playful bunny-shaped treats to colorful egg-inspired snacks, we’ve rounded up 18 creative Easter recipes that are as fun to make as they are to eat. Get ready to spark some kitchen magic—your kids (and their taste buds) will thank you!

Easter Bunny Pancakes

These adorable bunny-shaped pancakes are a festive twist on a breakfast classic—perfect for making Easter morning extra special!

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup buttermilk
• 1 large egg
• 1 tbsp unsalted butter, melted
• 1/2 tsp vanilla extract
• Butter or oil, for cooking
• Sliced strawberries, mini chocolate chips, and whipped cream, for decorating

Instructions:

1. In a bowl, whisk together 1 cup flour, 1 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. In another bowl, mix 3/4 cup buttermilk, 1 egg, 1 tbsp melted butter, and 1/2 tsp vanilla until smooth. Pour into dry ingredients and stir until just combined (small lumps are okay).
3. Heat a nonstick skillet over medium-low and lightly grease with butter or oil. Pour batter into a squeeze bottle or piping bag for precision.
4. Pipe a large circle for the bunny’s face, then add two small oval “ears” at the top. Cook for 2–3 minutes until bubbles form, then flip and cook 1–2 minutes more until golden.
5. Repeat with remaining batter. Decorate with sliced strawberries for ears, mini chocolate chips for eyes, and a dollop of whipped cream for a fluffy tail.

The squeeze-bottle trick makes shaping these bunnies a breeze—no fancy tools required! Kids will love customizing their own fluffy-faced creations.

Tip: For extra-fluffy pancakes, let the batter rest for 5 minutes before cooking.

Colorful Easter Egg Cookies

These cheerful cookies are a festive twist on classic sugar cookies, with pastel icing and a soft, buttery texture that’s perfect for Easter celebrations.

Ingredients

• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 ½ cups all-purpose flour
• ½ tsp salt
• 1 ½ cups powdered sugar
• 2-3 tbsp milk
• ¼ tsp almond extract (optional)
• Gel food coloring (pastel shades)
• Sprinkles (optional)

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a large bowl, beat 1 cup softened butter and ¾ cup granulated sugar until fluffy. Add 1 large egg and 1 tsp vanilla extract; mix until combined.
3. Whisk together 2 ½ cups flour and ½ tsp salt in a separate bowl. Gradually add to the butter mixture, mixing just until the dough comes together.
4. Roll dough into 1-inch balls, then shape into ovals to resemble eggs. Place on baking sheets 2 inches apart. Bake for 10-12 minutes until edges are lightly golden. Cool completely.
5. For the icing, whisk 1 ½ cups powdered sugar, 2 tbsp milk, and ¼ tsp almond extract (if using) until smooth. Divide into small bowls and tint with gel food coloring.
6. Dip cooled cookies into icing, letting excess drip off. Add sprinkles immediately if desired. Let icing set for 1 hour before serving.

The almond extract adds a subtle depth to the sweet icing, making these cookies stand out from the usual sugar cookie crowd.

Tip: For a marbled effect, drizzle a second color of icing over the first layer before it sets.

Carrot Patch Cupcakes

These adorable cupcakes are like a mini garden party—moist carrot cake topped with creamy frosting and “carrots” made of candy!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1 1/2 cups finely grated carrots
• 1 cup cream cheese frosting
• 12 orange Starburst candies (softened)
• 1/4 cup crushed chocolate cookies (for “dirt”)

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
2. Whisk together 1 1/2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp cinnamon in a bowl.
3. In another bowl, beat 1/2 cup granulated sugar, 1/2 cup brown sugar, 2 eggs, 1/2 cup oil, and 1 tsp vanilla until smooth. Fold in carrots, then gradually mix in dry ingredients.
4. Divide batter evenly among liners. Bake for 18–20 minutes until a toothpick comes out clean. Cool completely.
5. Frost cupcakes with 1 cup cream cheese frosting. Sprinkle with crushed cookies.
6. Shape softened Starburst into tiny carrots (roll into ovals, then pinch one end). Press into frosting as “carrots.”

The playful candy carrots steal the show, but the spiced carrot cake underneath is tender and just sweet enough to balance the tangy frosting.

Tip: For extra realism, use a toothpick to etch lines into the candy carrots before placing them.

Chick Deviled Eggs

These adorable chick deviled eggs are a playful twist on the classic, perfect for Easter brunch or spring gatherings.

Ingredients:

• 6 large hard-boiled eggs, peeled
• 3 tbsp mayonnaise
• 1 tsp yellow mustard
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 small carrot, cut into tiny triangles (for beaks)
• 12 whole black peppercorns (for eyes)

Instructions:

1. Slice eggs in half lengthwise. Gently pop out yolks into a bowl and set whites aside.
2. Mash yolks with mayonnaise, yellow mustard, salt, and black pepper until smooth.
3. Spoon or pipe the yolk mixture back into the egg white halves, mounding it slightly.
4. Press 2 peppercorns into each yolk mound to make eyes. Add a small carrot triangle for the beak.
5. Chill for at least 30 minutes before serving to let flavors meld.

The carrot beaks and peppercorn eyes give these eggs irresistible charm, while the creamy filling stays classic and crowd-pleasing.

Tip: For extra color, swap carrots with tiny bell pepper pieces or use edible marker dots for pupils!

Easter Nest Treats

These adorable no-bake Easter Nest Treats are a fun, kid-friendly project that’s as easy as it is festive—perfect for spring celebrations or edible basket fillers!

Ingredients:

• 3 cups crispy chow mein noodles
• 1 cup milk chocolate chips
• 1/4 cup creamy peanut butter
• 1/2 tsp vanilla extract
• 36 mini candy eggs (like Cadbury Mini Eggs)

Instructions:

1. Line a baking sheet with parchment paper. In a microwave-safe bowl, combine 1 cup milk chocolate chips and 1/4 cup creamy peanut butter. Microwave in 30-second intervals, stirring between each, until fully melted (about 1–1.5 minutes total). Stir in 1/2 tsp vanilla extract.
2. Gently fold in 3 cups crispy chow mein noodles until evenly coated. Drop tablespoonfuls of the mixture onto the prepared baking sheet, shaping each into a small nest with a slight indentation in the center.
3. While still soft, press 3 mini candy eggs into the center of each nest. Let set at room temperature for 1 hour (or chill for 15 minutes if in a hurry) until firm.

The magic here? The peanut butter adds a subtle richness to the chocolate, while the chow mein noodles stay satisfyingly crisp—no mushy nests! These keep well in an airtight container for up to 5 days (if they last that long).

Tip: For a pastel twist, swap milk chocolate for white chocolate and tint melted candy coating with food coloring before mixing in the noodles.

Bunny-Shaped Pizza

This adorable bunny-shaped pizza is a fun twist on homemade pizza night—perfect for Easter or anytime you want to surprise the kids (or kids at heart!).

Ingredients:

• 1 lb store-bought pizza dough (or homemade)
• 1/2 cup marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup sliced black olives (for eyes/nose)
• 1/4 cup sliced bell peppers (for whiskers/ears)
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano

Instructions:

1. Preheat oven to 425°F. Roll out pizza dough on a floured surface into a large oval (about 12″ long). Pinch the top third into two bunny ear shapes, tapering them slightly.
2. Brush the dough with 1 tbsp olive oil, then spread 1/2 cup marinara sauce evenly over the center (avoiding the ears). Sprinkle with 1 1/2 cups mozzarella, then dust with 1/2 tsp garlic powder and 1/2 tsp oregano.
3. Bake for 15–18 minutes until the crust is golden and cheese bubbles. Let cool 2 minutes, then decorate: Use black olives for eyes and a nose, and bell pepper strips for whiskers and ear details.

The playful shape turns a simple pizza into a centerpiece—just wait for the smiles when you slice into those cheesy bunny ears!

Tip: Let kids customize their own bunny faces with extra toppings like pepperoni “blush” or spinach “bow ties.”

Rainbow Jello Easter Eggs

These vibrant, layered Jello eggs are a showstopper for Easter—fun to make and even more fun to slice into!

Ingredients:

• 4 (3 oz) boxes of Jello in different colors (like strawberry, lemon, lime, and berry blue)
• 4 envelopes unflavored gelatin (like Knox)
• 4 cups boiling water, divided
• 1 (14 oz) can sweetened condensed milk
• 2 cups cold water, divided
• Nonstick cooking spray

Instructions:

1. Prep the mold: Lightly coat a 6-cup egg-shaped mold (or a standard Bundt pan) with cooking spray.
2. Layer 1 (color 1): Dissolve 1 box of Jello and 1 envelope unflavored gelatin in 1 cup boiling water. Stir in ½ cup cold water. Pour into the mold and chill for 30 minutes until set.
3. Milk layer: Dissolve 2 envelopes unflavored gelatin in 1 cup boiling water. Whisk in sweetened condensed milk and 1 cup cold water. Slowly pour ¾ cup over the first Jello layer. Chill for 20 minutes.
4. Repeat: Alternate colored Jello layers (dissolving each box with 1 cup boiling water + ½ cup cold water) and milk layers, chilling each for 20–30 minutes before adding the next.
5. Final chill: Refrigerate overnight or at least 4 hours until fully set. To unmold, dip the mold briefly in warm water and invert onto a plate.

The magic? Slicing reveals a stained-glass effect of pastel stripes—perfect for Easter brunch centerpieces!

Tip: For cleaner layers, use a spoon to gently pour each liquid layer over the back of a spoon to prevent tunneling.

Easter Egg Rice Krispie Treats

These pastel-hued Easter Egg Rice Krispie Treats are a playful twist on the classic, perfect for adding a festive touch to your holiday table.

Ingredients:

• 3 tbsp unsalted butter
• 1 (10 oz) bag mini marshmallows
• 6 cups Rice Krispies cereal
• 1/2 tsp vanilla extract
• 1/4 tsp fine sea salt
• 1 cup pastel-colored candy melts (pink, yellow, blue, or purple)
• Sprinkles, for decorating (optional)

Instructions:

1. Line a baking sheet with parchment paper. In a large pot, melt 3 tbsp unsalted butter over low heat. Add 1 (10 oz) bag mini marshmallows and stir until completely melted.
2. Remove from heat and stir in 1/2 tsp vanilla extract and 1/4 tsp fine sea salt. Fold in 6 cups Rice Krispies cereal until evenly coated.
3. Let mixture cool slightly (about 5 minutes), then shape into 12-14 egg-sized ovals with lightly greased hands. Place on the prepared baking sheet and let set for 30 minutes.
4. Melt 1 cup candy melts in separate microwave-safe bowls (one color per bowl) in 30-second intervals, stirring until smooth. Dip the bottom half of each Rice Krispie egg into the melted candy, then return to the parchment paper. Add sprinkles immediately if using.
5. Let treats harden completely (about 15 minutes) before serving.

The candy shell adds a satisfying crunch to these no-bake treats, while the pastel colors make them almost too cute to eat—almost!

Tip: For a marbled effect, drizzle contrasting melted candy over the dipped eggs before adding sprinkles.

Springtime Fruit Kabobs

These vibrant kabobs are like edible sunshine—perfect for picnics, brunches, or just brightening up a weekday snack.

Ingredients:

• 1 cup fresh strawberries, hulled and halved
• 1 cup fresh pineapple chunks (1-inch pieces)
• 1 cup seedless green grapes
• 1 medium banana, sliced into 1/2-inch rounds
• 1 tbsp honey
• 1 tsp fresh lime juice
• 1/4 tsp flaky sea salt
• 6 (6-inch) wooden skewers, soaked in water for 10 minutes

Instructions:

1. In a small bowl, whisk together 1 tbsp honey, 1 tsp lime juice, and 1/4 tsp flaky sea salt.
2. Thread the strawberries, pineapple, grapes, and banana slices onto the skewers, alternating colors and textures.
3. Arrange kabobs on a platter and drizzle lightly with the honey-lime glaze. Serve immediately or chill for up to 1 hour before serving.

The sweet-salty glaze clings to the fruit, making every bite pop with bright flavor—no dipping sauce required!

Tip: For a fancier twist, swap the honey for orange blossom water or sprinkle with toasted coconut.

Easter Bunny Sandwich

This adorable Easter Bunny Sandwich is a fun, no-cook lunch that kids (and adults!) will love—packed with fresh flavors and ready in minutes.

Ingredients:

• 2 slices soft white bread
• 2 tbsp cream cheese, softened
• 1 tbsp strawberry jam
• 1 small banana, sliced into rounds
• 2 blueberries
• 1 small strawberry, thinly sliced
• 1 tsp mini chocolate chips

Instructions:

1. Spread 1 tbsp cream cheese on one slice of bread and 1 tbsp strawberry jam on the other. Press together to form a sandwich.
2. Use a bunny-shaped cookie cutter to stamp out the sandwich (or trim the edges into rounded ears with a knife).
3. Press two banana rounds near the top for cheeks, then add blueberries as eyes and a strawberry slice as the nose. Use mini chocolate chips to make whiskers.

The playful combo of creamy cheese, sweet jam, and fresh fruit makes this sandwich as tasty as it is cute—perfect for Easter brunch or lunchbox surprises!

Tip: Swap the jam for peanut butter and use apple slices instead of bananas for a nutty twist.

Cheesy Easter Egg Quesadillas

These festive quesadillas are stuffed with gooey cheese and colorful Easter egg-inspired veggies—perfect for a playful brunch or kid-friendly lunch!

Ingredients:

• 4 large flour tortillas (8-inch)
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1/2 cup diced red bell pepper
• 1/2 cup diced yellow bell pepper
• 1/4 cup finely chopped green onions
• 2 tbsp unsalted butter, divided
• 1/2 tsp garlic powder
• 1/4 tsp salt

Instructions:

1. In a bowl, toss together Monterey Jack cheese, cheddar cheese, red bell pepper, yellow bell pepper, green onions, garlic powder, and salt.
2. Heat 1 tbsp butter in a large skillet over medium-low heat. Place one tortilla in the skillet and sprinkle half the cheese-veggie mixture evenly over it. Top with a second tortilla.
3. Cook for 3–4 minutes until the bottom is golden and cheese begins to melt. Carefully flip, adding the remaining 1 tbsp butter to the skillet. Cook for another 3–4 minutes until crispy. Repeat with remaining tortillas and filling.
4. Transfer quesadillas to a cutting board and slice into wedges or use an egg-shaped cookie cutter for a festive touch.

The vibrant peppers peek through the melted cheese like dyed Easter eggs, making every bite as fun to look at as it is to eat!

Tip: For extra flair, serve with a side of avocado crema (blend 1 ripe avocado with 1/4 cup sour cream and a squeeze of lime).

Easter Chick Cake Pops

These adorable Easter chick cake pops are almost too cute to eat—almost! Perfect for spring gatherings or as a fun project with kids.

Ingredients:

• 1 box (15.25 oz) vanilla cake mix, baked and cooled
• 1/2 cup vanilla frosting
• 24 oz yellow candy melts
• 48 mini chocolate chips (for eyes)
• 24 orange candy-coated sunflower seeds (for beaks)
• 1 tbsp vegetable oil (for thinning candy melts)
• Lollipop sticks

Instructions:

1. Crumble the baked cake into fine crumbs in a large bowl. Mix in 1/2 cup vanilla frosting until the mixture holds together when pressed.
2. Roll into 1.5-inch balls, then slightly pinch one side to form a chick’s head shape. Place on a parchment-lined tray and freeze for 15 minutes.
3. Melt yellow candy melts with 1 tbsp vegetable oil in 30-second intervals, stirring until smooth. Dip the tip of each lollipop stick into the melted candy, then insert halfway into a cake ball. Let set for 5 minutes.
4. Dip each cake pop fully into the melted candy, tapping off excess. Immediately press 2 mini chocolate chips for eyes and 1 orange sunflower seed for the beak. Let dry upright in a foam block.

The playful shape and pastel yellow coating make these pops irresistible—just watch them disappear from your Easter dessert table!

Tip: If candy melts thicken while dipping, reheat in 10-second bursts and stir in a few drops of oil.

Pastel Popcorn Easter Mix

This sweet and crunchy popcorn mix is the perfect pastel-hued treat for Easter gatherings—packed with pastel M&M’s, pretzels, and a hint of vanilla for irresistible fun.

Ingredients:

• 8 cups freshly popped popcorn (plain, unsalted)
• 1 cup pastel M&M’s (Easter colors)
• 1 cup mini pretzel twists
• 1/4 cup white chocolate chips
• 1 tbsp coconut oil
• 1/2 tsp vanilla extract
• 1/4 tsp fine sea salt
• 1/4 cup pastel sprinkles (optional)

Instructions:

1. Preheat oven to 250°F. Line a large baking sheet with parchment paper.
2. In a large bowl, gently toss together popcorn, M&M’s, and pretzels.
3. In a microwave-safe bowl, melt white chocolate chips and coconut oil in 30-second intervals, stirring until smooth. Stir in vanilla extract.
4. Drizzle melted chocolate mixture over popcorn mix, then sprinkle with sea salt. Toss lightly to coat (some clusters will form—this is good!).
5. Spread mixture evenly on the baking sheet and bake for 15 minutes to set the chocolate. Remove from oven and immediately sprinkle with pastel sprinkles (if using). Let cool completely.

The combo of salty pretzels, creamy chocolate, and crunchy popcorn makes this mix addictively snackable—plus, those pastel colors are just so festive!

Tip: For extra clusters, press the mix gently into the baking sheet after drizzling with chocolate.

Easter Egg Shaped Pancakes

These adorable Easter egg pancakes are a festive twist on breakfast—fun to make with kids and even more fun to eat!

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup buttermilk
• 1 large egg
• 1 tbsp unsalted butter, melted
• 1/2 tsp vanilla extract
• Food coloring (pastel shades for Easter)
• Nonstick cooking spray or extra butter for greasing

Instructions:

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. In another bowl, whisk 3/4 cup buttermilk, 1 egg, 1 tbsp melted butter, and 1/2 tsp vanilla extract until smooth. Pour into the dry ingredients and stir until just combined (small lumps are okay).
3. Divide the batter into small bowls and tint each with food coloring to create pastel shades.
4. Heat a nonstick skillet or griddle over medium-low heat and lightly grease with cooking spray or butter. Pour small amounts of colored batter into egg shapes (about 2-3 inches long). Cook for 2-3 minutes until bubbles form on top, then flip and cook another 1-2 minutes until golden.
5. Repeat with remaining batter, adjusting heat if needed to prevent browning too quickly.

The secret to these pancakes? The buttermilk keeps them fluffy, while the pastel colors make them instantly festive—no fancy molds required!

Tip: For extra fun, serve with a drizzle of maple syrup and a sprinkle of powdered sugar “confetti.”

Bunny Tail Trail Mix

This sweet and crunchy trail mix is packed with pastel-coated goodies, making it as adorable as it is addictive—perfect for Easter baskets or springtime snacking!

Ingredients:

• 2 cups mini pretzel twists
• 1 cup yogurt-covered raisins
• 1 cup pastel candy-coated chocolates (like M&M’s)
• 1 cup freeze-dried strawberries
• 1/2 cup white chocolate chips
• 1/4 cup honey
• 1/2 tsp flaky sea salt

Instructions:

1. Prep: Line a baking sheet with parchment paper. In a large bowl, combine mini pretzel twists, yogurt-covered raisins, pastel chocolates, and freeze-dried strawberries.
2. Drizzle: Microwave 1/4 cup honey for 10 seconds to thin slightly, then drizzle over the mix. Gently toss to coat.
3. Finish: Spread the mix on the baking sheet and sprinkle evenly with 1/2 tsp flaky sea salt and white chocolate chips. Let sit for 15 minutes to set.

The contrast of tangy yogurt raisins, salty pretzels, and bursts of fruity strawberries makes every handful irresistible. Plus, the pastel colors are downright cheerful!

Tip: For extra crunch, bake the mix at 300°F for 5 minutes after drizzling (let cool before adding chocolates).

Easter Egg Fruit Pizza

This playful twist on fruit pizza turns a classic dessert into a festive Easter treat, with a creamy base and colorful fruit “eggs” that kids and adults will love.

Ingredients:

• 1 (16.5 oz) tube refrigerated sugar cookie dough
• 1 (8 oz) package cream cheese, softened
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup fresh strawberries, sliced into ovals
• 1 kiwi, peeled and sliced into ovals
• 1/2 cup blueberries
• 1/4 cup apricot jam, warmed

Instructions:

1. Preheat oven to 350°F. Press cookie dough into a 12-inch circle on a parchment-lined baking sheet. Bake for 12-15 minutes until lightly golden. Cool completely.
2. Make the cream cheese spread: Beat softened cream cheese, 1/3 cup sugar, and 1 tsp vanilla in a bowl until smooth. Spread evenly over the cooled crust.
3. Arrange the fruit “eggs”: Place strawberry, kiwi, and blueberry slices in clusters to resemble Easter eggs. Brush lightly with warmed apricot jam for shine.
4. Chill for 30 minutes before slicing to let the flavors meld.

The contrast of the chewy cookie base, tangy cream cheese, and juicy fruit makes every bite a celebration. Plus, it’s a fun way to get kids involved in decorating!

Tip: For a pastel look, mix a drop of food coloring into the cream cheese spread before adding fruit.

Mini Easter Egg Muffins

These adorable mini muffins are speckled with colorful Easter egg candies, making them a festive and fun treat for springtime brunches or lunchboxes.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• 1/4 cup melted butter, cooled slightly
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup mini chocolate Easter egg candies (like Cadbury Mini Eggs), plus extra for topping

Instructions:

1. Preheat oven to 375°F. Grease a 24-cup mini muffin tin or line with paper liners.
2. In a large bowl, whisk together 1 1/2 cups flour, 1/2 cup sugar, 2 tsp baking powder, and 1/4 tsp salt.
3. In another bowl, mix 1/2 cup milk, 1/4 cup melted butter, 1 egg, and 1 tsp vanilla until smooth.
4. Pour wet ingredients into dry ingredients and stir until just combined. Fold in 1/2 cup mini Easter egg candies.
5. Scoop batter into prepared muffin cups (about 1 tbsp each). Press a few extra candies on top for decoration.
6. Bake for 12–14 minutes until lightly golden and a toothpick comes out clean. Cool in the pan for 5 minutes before transferring to a rack.

The surprise crunch of candy eggs in every bite makes these muffins extra special—kids (and adults!) will love hunting for the colorful bits.

Tip: For a pastel twist, add 1-2 drops of food coloring to the batter before folding in the candies.

Easter Bunny Veggie Tray

This adorable veggie tray is almost too cute to eat—almost! Perfect for Easter brunch or a spring gathering, it’s as fun to make as it is to snack on.

Ingredients:

• 1 large cauliflower head (about 4 cups florets)
• 2 cups baby carrots
• 1 English cucumber, sliced into rounds
• 1 cup cherry tomatoes
• 1/4 cup ranch dressing (for dipping)
• 2 black olives (for eyes)
• 1 small pink radish (for nose)

Instructions:

1. Prep the bunny face: Arrange the cauliflower florets in a large oval shape on a serving platter to form the bunny’s head. Leave a small gap at the bottom for the “neck.”
2. Add the ears: Place baby carrots vertically above the cauliflower head, fanning them outward to create long bunny ears.
3. Decorate the face: Use two black olive slices for the eyes and a small round slice of pink radish for the nose. Arrange cucumber slices below the nose to suggest whiskers.
4. Fill the tray: Scatter cherry tomatoes around the bunny for a pop of color, and place the ranch dressing in a small bowl nearby for dipping.

The best part? Kids love customizing their bites—whether they nibble on bunny ears first or go straight for the ranch!

Tip: For extra flair, add a bow tie made of bell pepper slices or a parsley “collar” below the bunny’s head.

Conclusion

With these 18 playful Easter recipes, you’re all set to make the holiday extra special for the little ones! Whether you whip up colorful treats or adorable snacks, there’s something here to delight every kid (and kid-at-heart). Give these recipes a try, then let us know your favorites in the comments—and don’t forget to share the fun on Pinterest! Happy cooking and happy Easter!