9 St. Patrick's Day Treats

St. Patrick's Day is coming up and Declan Roe's got you covered! Delicious treats for you kids, classroom parties, and any event!


1. Festive St. Patrick's Day White and Green Chocolate Covered Pretzels Recipe

2. Lucky Charms Marshmallow Treats

3. St. Patrick’s Day Oreo Treats

4. Mint Chocolate Chip Swirl Brownies

5. St. Patrick's Layered Chocolate Cheesecake Bars

6. St. Paddy's Day Oreo Bark

7. Mint M&M Brownie Cookies

8. Leprechaun Muddy Buddies

9. St. Patrick's Day Dirt and Worm Cups

10. St. Patrick’s Day Ice Cream Float

11. 10-Minute Leprechaun Bait

12.Grasshopper Ice Cream Pie

13.Flourless Chocolate Mint Brownies

Number 1: Festive St. Patrick's Day White and Green Chocolate Covered Pretzels Recipe


2 Cups Wilton white candy melts

1 Cup Wilton green candy melts

Green and white nonpareil sprinkles

Yellow star sprinkles

Decorating bag

Parchment paper

Tall glass

Small microwave safe bowl


In a small microwave safe bowl, melt your white candy melts on 50% power for 3 to 4 minutes, stirring every 30 seconds until melted.

Pour your white chocolate into a tall glass, dip each pretzel rod into the tall glass and place the white chocolate covered pretzel rods onto a piece of parchment paper.

Top your pretzel rods with your green sprinkles and let harden.

In another small microwave safe bowl, melt your green candy melts on 50% power for 3 to 4 minutes, stirring every 30 seconds until melted. And pour into a decorating bag.

Cut the tip off the decorating bag and drizzle the green chocolate over the pretzels.

Sprinkle with yellow stars and transfer to a clean piece of parchment paper to harden fully.

Adapted from: https://www.janinehuldie.com/2018/03/white-green-chocolate-covered-pretzels-recipe/

Number 2: Lucky Charms Marshmallow Treats


6 Tbsp unsalted butter

10 oz bag marshmallows

1/4 teaspoon fine sea salt

5 cups Lucky Charms cereal


Line an 8-inch square baking pan with parchment paper, allowing excess paper to hang over the sides. This will help unmold the marshmallow treats. Set aside.

In a large sauce pot, melt butter. Add marshmallows and salt. Stir to combine until marshmallows have melted. Remove from heat and add cereal. Gently fold to combine until cereal is completely coated in marshmallow.

Transfer mixture to prepared baking pan. Press the cereal mixture into an even layer. Allow to cool to completely. Unmold cereal marshmallow treats from pan and cut into desired serving sizes.

Adapted from: 


Number 3: St. Patrick’s Day Oreo Treats

Supplies Needed:

Double Stuffed Oreos (or regular works)

Green and White Melting Chocolate/ Candy Melts

Green and White Sprinkles

Wax or parchment paper


Melt chocolate in a microwave safe bowl for 30 seconds at a time until it is melted. You can buy green candy melts or just add food coloring to white chocolate!

Dip the oreo halfway into the chocolate and lay it on a sheet of parchment or wax paper.

Take the green sprinkles and shake it onto the cookie while the chocolate is still warm.

Let them sit and harden for 20 minutes. Take them off and enjoy! They look great lined up on a platter.

Adapted from: https://www.craftymorning.com/st-patricks-day-oreo-treats/

Number 4: Mint Chocolate Chip Swirl Brownies

Prep Time 20 minutes

Cook Time 35 minutes

Total 55 minutes


For the brownies:

1 (20 oz.) box fudge brownie mix (family size for 9 x 13 baking dish)

2 eggs

1⁄2 cup vegetable oil

1⁄4 cup water

For the mint cheesecake swirl:

1 block (8 oz) cream cheese, softened

1/4 cup sugar1 egg yolk

1/4 teaspoon mint extract (not peppermint)

4-5 drops green food coloring (it should be super green)

2/3 cup mini chocolate chips


Preheat the oven to 350°F. Line the bottom and sides of an 9×13 inch baking pan with aluminum foil, leaving an overhang on all sides. Or spray with nonstick cooking spray. Set aside.

Make the brownies first:

In a large bowl, mix together brownie mix, eggs, oil and water until smooth.

Scoop out 1⁄3 cup of the batter and set aside. Pour the rest of the batter into prepared pan.

Make the cheesecake swirl:

With a hand-held mixer, beat together the softened cream cheese, 1/4 cup sugar, egg yolk, mint extract, and drops of food coloring in a medium bowl until completely smooth – about 1 minute.

Stir in the mini chocolate chips by hand.

Dollop large spoonfuls of the cream cheese mixture on top of the prepared brownie batter.

Then dollop with the reserved 1⁄3 cup of the brownie batter.

Glide a knife through the layers, creating a swirl pattern (taking care not to over-swirl.)

Sprinkle a few more mini chocolate chips on top.

Bake brownies for 35-40 minutes, or until a toothpick comes out almost clean.

Allow brownies to cool completely before cutting into squares.

Adapted from: The Country Cook


Number 5: St. Patrick's Layered Chocolate Cheesecake Bars

Prep Time 30 minutes

Cooling Time 4 hours

Total Time 30 minutes


graham cracker layer:

1 sleeve chocolate graham crackers crushed

½ stick (1/4 cup) salted butter melted

chocolate cheesecake layer:

2 8 oz packages of cream cheese softened to room temp.

1 tsp vanilla extract

½ cup powdered sugar

3 tbsp cocoa powder

1 cup whipped topping (COOL WHIP)

mint cheesecake layer:

1 8 oz package cream cheese softened to room temp.

1 tsp mint extract optional

⅓ cup powdered sugar

½ cup whipped topping (COOL WHIP)

a few drops of green gel color



Crush graham crackers and mix with melted butter.

Line an 8x8 inch baking pan with wax paper, and press graham cracker mixture into the bottom of it in a tight layer. Set aside.

In a large bowl, beat together cream cheese, vanilla, powdered sugar, cocoa powder, and whipped cream until smooth and fluffy. Spread on top of the graham cracker layer, and set aside.

In a new/clean bowl, beat together cream cheese, powdered sugar, whipped cream, mint extract and green gel color until blended. Pour and spread on top of your chocolate layer, then smooth out evenly.

Add a light amount of sprinkles, then refrigerate cheesecake for at least 4 hours (preferably overnight).

Once firm and set, cut into squares and serve!

Adapted from: The Country Cook


Number 6: St. Paddy's Day Oreo Bark

Prep Time 15 minutes

Cooling Time 10 minutes

Total Time 15 minutes

Servings: 8


2 cups semi-sweet chocolate chips

2 cups white chocolate chips

1 1/2 cups crushed Oreo cookies (Mint or Double Stuf) measured after crushed

½ cup green m&m’s green sprinkles


Line a cookie baking sheet with parchment paper.

Microwave semi-sweet chocolate chips in a microwavable safe bowl at 30-second intervals, stirring after each interval (or use a double-boiler to melt the chocolate.)

Spread melted semi-sweet chocolate out onto prepared baking sheet.

Sprinkle crushed Oreos over melted semi-sweet chocolate. Allow to cool at least 10 minutes before adding white chocolate.

Microwave white chocolate in a microwavable safe bowl at 30-second intervals, stirring after each interval (or use a double-boiler to melt chocolate.)

Then pour/spread melted white chocolate over the Oreo layer.

Sprinkle the top with M&M’s and sprinkles, then let cool completely.

Break up with a knife and serve.

Adapted from: The Country Cook


Number 7: Mint M&M Brownie Cookies


18.2 oz. box brownie mix

2 eggs

½ tsp. vanilla

¼ cup flour

¼ cup canola or vegetable oil

½ cup chocolate chips

¾ cup mint M&M's


Preheat oven to 375ºF.

Mix together the brownie mix, eggs, vanilla, flour and oil either by hand or with an electric mixer until batter is smooth.

Gently fold in the chocolate chips and mint M&Ms.

Roll about 2 tablespoons of dough into balls and place on baking sheets lined with parchment paper or silpats.

Top cookies with more M&M’s if desired.

Bake for 9 minutes. Remove from oven. (To get crackly tops lightly tap the cookie sheet on the counter top.)

Let cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.

Store in an airtight container.

Adapted from: Love to Be in the Kitchen


Number 8: Leprechaun Muddy Buddies

Yield  9 Cups

Prep Time 8 minutes

Cook Time 1 minute

Total Time 9 minutes


9 cups Rice Chex cereal

1 cup dark chocolate

Enjoy Life morsels

1/2 cup almond butter

1/4 cup butter

1 teaspoon vanilla paste (or extract)

1 1/2 cups powdered sugar


Place Chex in a large bowl and set asideIn a medium microwave bowl add morsels, almond butter, butter and microwave for one minute

Stir until smooth (add more time if needed) then add in vanilla paste

Pour over Chex and mix well

Place the powdered sugar in a two gallon ziploc bag then add Chex mixture. Shake until mixture is well coated.

Place mixture on wax paper to cool.

Store in an airtight container.

Adapted from: Cooking on the Front Burner


Number 9: St. Patrick's Day Dirt and Worm Cups

Prep Time 20 minutes

Total Time 20 minutes

Servings: 8


1 3.9 oz package chocolate pudding

2 cups cold milk

2 1/2 cups heavy whipping cream

1/4 cup powdered sugar

1/2 teaspoon mint extract

8-10 drops green food coloring, optional

15 mint oreos (finely crushed); divided

8 gummy worms

8 9 oz clear plastic cups


PUDDING: In a large bowl beat the pudding mix and milk together for 2 minutes. Set aside.

WHIPPED CREAM: In a large bowl or stand mixer beat the heavy whipping cream and powdered sugar until stiff peaks form.

Fold 2 1/2 cups into the chocolate pudding along with 1/2 cup crushed oreos.

Add the mint extract and green food coloring to the remaining whipped cream.

ASSEMBLY: Spoon some chocolate pudding into the bottom of each cup.

Top with mint whipped cream then top each with the remaining chocolate pudding.

Top with crushed oreos and gummy worms.

Refrigerate until ready to serve.

Adapted from: Countryside Cravings


Number 10: St. Patrick’s Day Ice Cream Float


2-3 scoops of vanilla bean ice cream

2-3 drops of green food coloring

Lemon-lime soda

Whipped cream

Sprinkles for topping


Add ice cream to your glass.

Next add 2-3 drops of green food coloring. This is optional. You can leave it out if you prefer not to add food coloring.

Fill with lemon-lime soda.

Top with whipped cream and mints or sprinkles.


Adapted from: Family Living Smart


Number 11: 10-Minute Leprechaun Bait

Prep Time 10 minutes

Total Time 10 minutes


2 cups Lucky Charms Cereal

2 cups popped popcorn lightly salted

1 1/2 cups Green candy coated chocolates M&M's

1/4 cup rainbow sprinkles or nonpareils I used Wilton

1/4 cup gold sugar pearls I used Wilton

8 ounces white chocolate melted (I used Wilton Candy Melts)

8 ounces green chocolate melted (I used Wilton Candy Melts)


In a large bowl, toss together the cereal, popcorn and M&M's. Spread the mixture on a baking sheet or countertop lined with parchment paper.

Pour the melted white chocolate into a plastic bag with the corner snipped off and drizzle over the mix.

Repeat the procedure with the green chocolate using a clean bag and drizzle over the mix.

Sprinkle the sprinkles and sugar pearls over the chocolate quickly before it has a chance to cool.

Allow the chocolate to set, approximately 15-20 minutes before breaking apart.

Adapted from: The Suburban Soapbox


Number 12: Grasshopper Ice Cream Pie

Prep Time 15 minutes

Total Time 15 minutes

Servings: 10


1 chocolate cookie crust

1.5 quarts of green mint ice cream

Hot fudge sauce

Mint Oreo Cookies

Cool Whip


Fill cookie crust with ice cream.

Cover top with desired amount of Cool Whip

Cover top with chopped cookies

Drizzle with hot fudge sauce

Freeze until firm and ready to serve.

Adapted from: Your Homebased Mom


Number 13: Flourless Chocolate Mint Brownies

Prep Time 40 minutes

Cook Time 35 minutes

Total Time 1 hour 15 minutes



For the Brownies:

1/3 cup cornstarch

1/4 cup cocoa powder

1/2 tsp fine sea salt

1 10 oz. package of Andes Creme De Menthe Baking Chips

1/2 C semi-sweet chocolate chips

6 Tbsp unsalted butter, cut into 1 tbsp pieces

3/4 cup granulated sugar

3 large eggs

1 tsp vanilla

For the Mint Buttercream:

1/2 C butter, softened

2 C powdered sugar

1 tsp peppermint extract

3-5 drops green food coloring (optional)

2 Tbsp milk or heavy cream

For the Chocolate Ganache:

1 C semi-sweet chocolate chips (8 oz)

4 Tbsp butter

1/4 C heavy cream


Preheat oven to 350 degrees and line a 9x9 inch square pan with aluminum foil or parchment paper. Leave enough to hang over the sides a bit so you can use it to lift the brownies out of the pan. Spray with non-stick spray.

In a large glass microwave proof bowl, add the Andes baking chips, 1/2 cup chocolate chips and 6 tablespoons butter. Melt in the microwave at 50% power for 1 minute. Stir well and continue to melt at 50% power for 20 seconds at a time until all the chocolate is melted.

While the chocolate is melting, whisk together the cornstarch, salt and cocoa powder in a small bow and set aside.

When the chocolate is melted, stir in the sugar until incorporated. Mix in the vanilla and add the eggs one at a time, stirring after each addition.

Stir in the dry ingredients and mix until just combined. Transfer batter to the prepared baking dish. Spread the batter evenly in the pan and bake at 350 degrees for 30-35 minutes or until a tester comes out clean. Allow brownies to cool completely in the pan.

When the brownies have cooled, prepare the frosting. Beat the butter at medium speed in the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer. When the butter is light and creamy, sift in the powdered sugar and beat on low speed. Once the sugar is completely incorporated, turn the speed to medium and beat for 3 minutes. Add the peppermint extract, green food coloring and milk/heavy cream. Beat on medium speed for an additional minute.

Spread the buttercream in an even layer over the cooled brownies. Use an offset spatula to smooth it out.

Prepare the chocolate ganache by melting the chocolate chips and butter together in the microwave at 50% power for 1 minute. Stir well and continue to melt at 50% power for 20 seconds completely melted. Stir in the heavy cream until combined. Pour the ganache over buttercream and let sit for at least 30-60 minutes before cutting so the ganache can set up.

Cut brownies into 25 even squares. The brownies store well in an airtight container at room temperature for several days.

Adapted from: What the Fork