17 Homemade Easter Candy Recipes for This Year

There’s something special about homemade candy at Easter. Maybe it’s the memory of helping in the kitchen as a kid, sneaking chocolate chips when no one was looking. Or maybe it’s the way a basket filled with handmade treats feels more thoughtful than anything from the store.

I’ll admit—making candy at home used to intimidate me. Temper this, chill that, don’t let the sugar get too hot. But over the years, I’ve learned that plenty of Easter candies are actually forgiving, fun, and absolutely doable for regular home cooks. Many don’t even require a candy thermometer.

These 17 homemade Easter candy recipes range from no-bake treats to simple molded chocolates to nostalgic classics. Some are perfect for making with kids, others feel fancy enough for gifting. All of them will make your Easter baskets this year extra special.

1. Classic Cream Cheese Easter Eggs

These are the candies that started it all for me—creamy, sweet centers coated in rich chocolate. They’re surprisingly simple to make and taste just like the ones from fancy candy shops. The cream cheese base gives them a tangy richness that balances the chocolate perfectly.

Recipe Metadata:

Time to Make: 1 hour 30 minutes (plus chilling)
Servings: About 30 candies

Ingredients:

• ½ cup unsalted butter, softened
• 1 (8 oz) package cream cheese, softened
• 1 teaspoon vanilla extract
• 6 cups powdered sugar
• 2 cups sweetened shredded coconut (optional)
• 2 cups semisweet chocolate chips
• 2 tablespoons shortening or coconut oil
• Food coloring (pastel shades, optional)
• Sprinkles for decoration

Recipe Steps:

• Beat butter, cream cheese, and vanilla in a large bowl until smooth and creamy.
• Gradually mix in powdered sugar until a thick, pliable dough forms. Stir in shredded coconut if using.
• If using food coloring, divide mixture and tint each portion a soft pastel shade.
• Shape into small egg shapes and place on parchment-lined baking sheet. Chill 1 hour until firm.
• In microwave-safe bowl, melt chocolate chips with shortening in 30-second intervals, stirring until smooth.
• Dip each chilled candy into melted chocolate, letting excess drip off. Return to parchment.
• If decorating, add sprinkles immediately before chocolate sets.
• Refrigerate until chocolate hardens completely .

2. Fluffernutter Fudge

This fudge is pure nostalgia in candy form. Made with store-bought marshmallow crème for a shortcut, it’s impossibly creamy and perfectly sweet-and-salty. The marshmallow swirl makes it look fancy, but it comes together in just 15 minutes of active work.

Recipe Metadata:

Time to Make: 2 hours 15 minutes (includes chilling)
Servings: 25-30 pieces

Ingredients:

• 1 (7 oz) jar marshmallow crème
• 1 (14 oz) can sweetened condensed milk
• 3 cups white chocolate chips
• 2 tablespoons butter
• ½ cup creamy peanut butter
• ½ teaspoon salt

Recipe Steps:

• Line an 8×8 pan with parchment paper.
• In a saucepan over low heat, combine marshmallow crème, condensed milk, white chocolate chips, and butter. Stir constantly until melted and smooth.
• Remove from heat. Reserve ½ cup of mixture in a small bowl and stir peanut butter into it until smooth.
• Pour remaining white mixture into prepared pan and spread evenly.
• Drop spoonfuls of peanut butter mixture over the top and swirl with a knife.
• Refrigerate at least 2 hours until firm. Cut into small squares .

3. Crispy Peanut Butter Cups

Imagine if a Reese’s cup and a Krackel bar had a baby—that’s these crispy peanut butter cups. The addition of crispy rice cereal gives them a delightful crunch that contrasts with the smooth chocolate. They’re easier than tempering chocolate and infinitely more impressive.

Recipe Metadata:

Time to Make: 45 minutes
Servings: 12 cups

Ingredients:

• 1½ cups milk chocolate chips
• 1 tablespoon coconut oil, divided
• ½ cup natural peanut butter
• ¼ cup powdered sugar
• ½ cup crispy rice cereal

Recipe Steps:

• Line a muffin tin with 12 paper liners.
• In microwave-safe bowl, melt chocolate chips with ½ tablespoon coconut oil in 30-second intervals, stirring until smooth.
• Spoon a small amount of chocolate into each liner, spreading up the sides slightly. Refrigerate 10 minutes until set.
• Meanwhile, mix peanut butter, powdered sugar, and crispy rice cereal until combined.
• Divide peanut butter mixture among the cups, pressing gently.
• Top with remaining chocolate, spreading to cover filling. Refrigerate until firm .

4. Copycat Cadbury Crème Eggs

These decadent chocolates are made almost entirely from pantry staples—corn syrup, butter, and powdered sugar. The fondant center is surprisingly easy to make, though you’ll need to plan ahead for the freezing time. They taste even better than the original.

Recipe Metadata:

Time to Make: 4 hours (includes freezing)
Servings: 12-16 eggs

Ingredients:

• ¼ cup butter, softened
• ¼ cup light corn syrup
• ½ teaspoon vanilla
• ¼ teaspoon salt
• 2 cups powdered sugar
• Yellow and orange food coloring
• 2 cups milk chocolate chips
• 1 tablespoon coconut oil

Recipe Steps:

• Beat butter, corn syrup, vanilla, and salt until smooth. Gradually beat in powdered sugar.
• Divide mixture in half. Tint one half yellow for the “yolk,” the other half leave white.
• Roll yellow mixture into small balls, then flatten slightly. Wrap white mixture around each yolk, shaping into eggs. Freeze 2 hours until firm.
• Melt chocolate with coconut oil until smooth.
• Dip frozen eggs in chocolate, letting excess drip off. Place on parchment.
• Refrigerate until set .

5. Meringue Birds’ Nests

Light as air and naturally gluten-free, these meringue nests are almost too pretty to eat. They’re crispy on the outside, slightly chewy inside, and the perfect vehicle for chocolate and tiny candy eggs. They take time in the oven, but the hands-on work is minimal.

Recipe Metadata:

Time to Make: 2 hours
Servings: 12 nests

Ingredients:

• 3 large egg whites, room temperature
• ¾ cup granulated sugar
• ¼ teaspoon cream of tartar
• ½ teaspoon vanilla
• ½ cup mini chocolate chips
• ½ cup toasted coconut
• Mini candy eggs for filling

Recipe Steps:

• Preheat oven to 200°F. Line baking sheet with parchment.
• Beat egg whites and cream of tartar until foamy. Gradually add sugar, beating until stiff, glossy peaks form. Beat in vanilla.
• Fold in chocolate chips and toasted coconut.
• Drop mounds onto baking sheet. Use back of spoon to create a well in each.
• Bake 1½ hours. Turn oven off and leave nests inside 1 hour to dry.
• Fill each nest with mini candy eggs before serving .

6. Easter Rocky Road

This might be the most riffable Easter candy recipe of all time. A base of white chocolate gets studded with pastel marshmallows, nuts, and dried fruit for a sweet-and-salty treat that’s pure spring. Use rainbow mini marshmallows if you can find them.

Recipe Metadata:

Time to Make: 1 hour 40 minutes (includes chilling)
Servings: 18 pieces

Ingredients:

• 2 cups white chocolate chips
• 1 tablespoon coconut oil
• 1½ cups mini marshmallows (pastel if available)
• ½ cup salted pistachios or walnuts
• ½ cup dried apricots or cranberries, chopped
• ½ cup mini candy-coated chocolates

Recipe Steps:

• Line an 8×8 pan with parchment paper.
• Melt white chocolate with coconut oil in microwave in 30-second intervals, stirring until smooth.
• Let cool slightly, then fold in marshmallows, nuts, dried fruit, and most of the candy.
• Spread mixture in pan. Sprinkle remaining candy on top, pressing gently.
• Refrigerate 1 hour until firm. Cut into squares .

7. Three-Ingredient Chocolate Truffles

With just three ingredients, these truffles prove that simple can be spectacular. The key is using high-quality chocolate—chips are designed to hold their shape, so splurge on a good chocolate bar or discs for the smoothest results.

Recipe Metadata:

Time to Make: 4 hours 25 minutes (includes chilling)
Servings: 30 truffles

Ingredients:

• 8 oz high-quality dark chocolate, finely chopped
• ½ cup heavy cream
• 1 tablespoon butter, softened
• Cocoa powder, powdered sugar, or chopped nuts for coating

Recipe Steps:

• Place chopped chocolate in a heatproof bowl.
• Heat cream in a small saucepan until just simmering. Pour over chocolate and let sit 2 minutes.
• Stir gently until smooth. Add butter and stir until melted.
• Cover and refrigerate at least 4 hours until firm.
• Scoop small portions and roll into balls. Roll in cocoa powder, powdered sugar, or nuts.
• Refrigerate until ready to serve .

8. Easter Chocolate Nests

These no-bake nests are the perfect project for little helpers. With just a few ingredients, they come together in minutes and look adorable on any Easter table. Use cornflakes, shredded wheat, or rice puffs for the “nest” texture.

Recipe Metadata:

Time to Make: 20 minutes (plus chilling)
Servings: 12 nests

Ingredients:

• 200g (7 oz) milk or dark chocolate
• 2 tablespoons butter
• 2 tablespoons golden syrup or honey
• 3 cups cornflakes or shredded wheat
• Mini candy eggs for filling
• Optional: shredded coconut, sprinkles

Recipe Steps:

• Melt chocolate, butter, and golden syrup together in a heatproof bowl over simmering water or in microwave, stirring until smooth.
• Pour cereal into chocolate mixture and stir gently to coat evenly.
• Spoon into a lined muffin tin or onto baking sheet in small mounds. Use back of spoon to create a dip in center.
• While still soft, press 2-3 mini eggs into each nest.
• Refrigerate about 30 minutes until firm .

9. Giant Peanut Butter Cup

Warning: the kids will collectively shriek when this masterpiece hits the table. A full-size peanut butter cup that serves a crowd, it’s easier than making individual cups and just as delicious. Let it come to room temperature about 10 minutes before slicing.

Recipe Metadata:

Time to Make: 1 hour 5 minutes
Servings: 10

Ingredients:

• 2 cups milk chocolate chips
• 1 cup semi-sweet chocolate chips
• 1 cup creamy peanut butter
• ½ cup powdered sugar
• ¼ cup graham cracker crumbs
• 2 tablespoons butter, softened

Recipe Steps:

• Line a 9-inch pie plate with parchment paper.
• Melt 1½ cups milk chocolate and ½ cup semi-sweet chocolate together. Pour into plate and spread evenly. Refrigerate 15 minutes.
• Mix peanut butter, powdered sugar, graham cracker crumbs, and butter until smooth.
• Spread peanut butter mixture over set chocolate.
• Melt remaining chocolates and pour over peanut butter layer, spreading to edges.
• Refrigerate until firm. Run knife under hot water before slicing .

10. Pistachio and Cardamom Halva

This traditional Greek confection is surprisingly simple to make and feels special for Easter. The pistachios add a mild nuttiness that complements the tahini, and it’s perfectly in step with the current trend of pistachio everything.

Recipe Metadata:

Time to Make: 30 minutes
Servings: 10-12

Ingredients:

• 2 cups sugar
• 1 cup water
• 2 cups tahini
• 1 teaspoon cardamom
• ½ cup shelled pistachios, plus more for topping
• Pinch of salt

Recipe Steps:

• Line a loaf pan with parchment paper.
• In a saucepan, combine sugar and water. Bring to boil, then simmer until mixture reaches soft ball stage (about 240°F on candy thermometer).
• In a large bowl, combine tahini, cardamom, pistachios, and salt.
• Slowly pour hot syrup into tahini mixture while stirring constantly. Mixture will thicken and pull away from sides.
• Press into prepared pan. Sprinkle with extra pistachios.
• Cool completely before slicing .

11. Easter Fudge with Pastel Colors

This vibrant fudge comes together with vanilla almond bark and sweetened condensed milk for a foolproof base. The mini rainbow chips add playful bursts of color, and it sets beautifully in the fridge for clean slicing.

Recipe Metadata:

Time to Make: 20 minutes (plus 2 hours chilling)
Servings: 16 pieces

Ingredients:

• 24 oz vanilla almond bark or white chocolate melting wafers
• 1 (14 oz) can sweetened condensed milk
• 1 cup mini rainbow-colored baking chips
• Pastel sprinkles

Recipe Steps:

• Line an 8×8 pan with foil or parchment, leaving overhang.
• Chop almond bark and microwave in 30-second intervals, stirring until smooth.
• Stir in sweetened condensed milk until completely blended. Let cool several minutes.
• Fold in mini rainbow chips just until distributed.
• Spread in pan, smooth top, and immediately scatter sprinkles on surface.
• Refrigerate at least 2 hours until firm. Use foil to lift and cut into squares .

12. Three-Ingredient Paleo Almond Butter Cups

These almond butter cups require zero bake time and come together in layers. The key is freezing after each layer to firm up the base. They’re Paleo-friendly, low in sugar, and absolutely delicious.

Recipe Metadata:

Time to Make: 1 hour
Servings: 24 cups

Ingredients:

• 1½ cups dark chocolate chips
• 1 tablespoon coconut oil, divided
• 1 cup natural almond butter
• 2 tablespoons maple syrup
• Pinch of sea salt

Recipe Steps:

• Line mini muffin tin with paper liners.
• Melt chocolate with ½ tablespoon coconut oil. Spoon small amount into each liner, spread slightly. Freeze 10 minutes.
• Mix almond butter, maple syrup, and salt. Spoon over set chocolate.
• Melt remaining chocolate with ½ tablespoon coconut oil and spoon over almond butter.
• Freeze until firm, about 30 minutes. Store in refrigerator .

13. Churro Saltine Cracker Toffee

This takes the classic saltine toffee and gives it an Easter twist with white chocolate and cinnamon sugar. It tastes just like a churro, and the saltines provide the perfect crunchy base. Make a second batch—it disappears fast.

Recipe Metadata:

Time to Make: 25 minutes
Servings: 24 pieces

Ingredients:

• 40-50 saltine crackers
• 1 cup butter
• 1 cup brown sugar, packed
• 2 cups white chocolate chips
• 2 teaspoons cinnamon
• ½ cup sugar
• Pastel sprinkles (optional)

Recipe Steps:

• Preheat oven to 400°F. Line a baking sheet with foil and arrange saltines in single layer.
• In saucepan, melt butter and brown sugar. Bring to boil and boil 3 minutes, stirring constantly.
• Pour over crackers and spread evenly. Bake 5 minutes.
• Remove from oven and immediately sprinkle with white chocolate chips. Let sit 2 minutes, then spread melted chocolate.
• Mix cinnamon and sugar, sprinkle over warm chocolate. Add sprinkles if desired.
• Cool completely, then break into pieces .

14. Easy Chocolate Marshmallow Cups

These cuties are only six ingredients away. The marshmallow filling comes from powdered gelatin and sugar, and the combination of milk chocolate and coconut oil means no tempering required. They look impressive but are surprisingly beginner-friendly.

Recipe Metadata:

Time to Make: 1 hour 30 minutes
Servings: 20 cups

Ingredients:

• 2 cups milk chocolate chips
• 1 tablespoon coconut oil
• 1 packet unflavored gelatin
• ½ cup water
• 1 cup sugar
• ½ teaspoon vanilla
• Pinch of salt

Recipe Steps:

• Line mini muffin tin with paper liners. Melt chocolate with coconut oil and spoon small amount into each liner. Refrigerate.
• In small bowl, sprinkle gelatin over ¼ cup water. Let sit 5 minutes.
• In saucepan, combine sugar and remaining ¼ cup water. Boil until sugar dissolves.
• Remove from heat, stir in gelatin mixture until dissolved. Let cool slightly, then beat with electric mixer until thick and fluffy. Beat in vanilla and salt.
• Pipe or spoon marshmallow into chocolate cups. Top with the remaining chocolate.
• Refrigerate until set.

15. White Chocolate Peanut Butter Eggs

These give Reese’s a run for their money. The filling is smooth and salty, the white chocolate coating is sweet and creamy, and the whole thing tastes like an upscale version of the classic. They’re also gluten-free and can be made vegan with dairy-free chocolate.

Recipe Metadata:

Time to Make: 45 minutes
Servings: 14 eggs

Ingredients:

• ½ cup natural peanut butter
• ¼ cup coconut flour
• 3 tablespoons maple syrup
• 1 teaspoon vanilla
• Pinch of salt
• 1½ cups white chocolate chips
• 1 tablespoon coconut oil
• Pastel sprinkles

Recipe Steps:

• Mix peanut butter, coconut flour, maple syrup, vanilla, and salt until dough forms.
• Shape into small egg shapes and place on parchment-lined baking sheet. Freeze 15 minutes.
• Melt white chocolate with coconut oil until smooth.
• Dip chilled eggs in chocolate, letting excess drip off. Return to parchment.
• Sprinkle with decorations before chocolate sets. Refrigerate until firm .

16. Coconut Almond Butter Eggs

These no-bake eggs have a texture similar to a Mounds bar but with almond butter for extra richness. The coconut adds chew, and the dark chocolate coating makes them taste indulgent. They’re easy enough for kids to help shape.

Recipe Metadata:

Time to Make: 1 hour
Servings: 16 eggs

Ingredients:

• 1 cup almond butter
• ¼ cup honey or maple syrup
• 1½ cups shredded coconut
• 1 teaspoon vanilla
• Pinch of salt
• 2 cups dark chocolate chips
• 1 tablespoon coconut oil

Recipe Steps:

• Mix almond butter, honey, shredded coconut, vanilla, and salt until well combined.
• Roll into egg shapes and place on parchment-lined baking sheet. Freeze 20 minutes.
• Melt chocolate with coconut oil until smooth.
• Dip frozen eggs in chocolate, letting excess drip off. Return to parchment.
• Refrigerate until set. Store in cool place .

17. ‘Swicy’ Caramel Corn

Because caramel-coated popcorn qualifies as candy in my book—and I’d take it over a chocolate bunny any day. This version has just enough heat from cayenne to balance the sweet, with a stick-to-your-teeth coating that keeps you coming back for more.

Recipe Metadata:

Time to Make: 35 minutes
Servings: 6 cups

Ingredients:

• 6 cups popped popcorn
• 1 cup brown sugar, packed
• ½ cup butter
• ¼ cup light corn syrup
• ½ teaspoon salt
• ½ teaspoon baking soda
• ½ teaspoon cayenne pepper (or to taste)
• 1 cup pretzels or nuts (optional)

Recipe Steps:

• Preheat oven to 250°F. Line baking sheet with parchment.
• Place popcorn on baking sheet.
• In saucepan, combine brown sugar, butter, corn syrup, and salt. Bring to boil over medium heat, stirring constantly. Boil 4 minutes without stirring.
• Remove from heat, stir in baking soda and cayenne (mixture will foam).
• Pour over popcorn and stir to coat. Add pretzels or nuts if using.
• Bake 30 minutes, stirring every 10 minutes.
• Cool completely on baking sheet, then break apart .