I like having a few fun St. Patrick’s Day desserts ready for lunches and just as little treats around the house.
They’re nothing over the top, just easy things I can make without turning the kitchen upside down.
As always, my youngest loves to help, which mostly means stirring and sneaking tastes when I’m not looking.
My oldest usually grabs a couple extra to share with friends, so I’ve learned to make a bit more than planned.
These are the kinds of desserts that feel festive but still doable on a busy week.
1. Lucky Charm Cookies
If you want some easy and fun spring baking this season, you gotta tray these Lucky Charms cookies! They are perfect to celebrate Saint Patrick’s Day with your kids!
2. Shamrock Lasagna
Yes, lasagna can be a dessert!
Start with a layer of crushed Oreos mixed with melted butter, press it into a pan, then spread on a cream cheese and whipped topping layer with a little green food coloring mixed in.
Add a layer of chocolate or vanilla pudding, then repeat the green layer so it has that fun shamrock look when sliced.
Finish it off with more whipped topping and some green sprinkles or crushed cookies on top, then chill it for a few hours so it firms up before cutting.
3. Mint Chocolate Cupcakes
These start with a regular chocolate cupcake mix because I’m not trying to impress anyone on a weeknight.
Bake them as directed, then let them cool completely because warm cupcakes and frosting is always a mess.
Mix buttercream with a little mint extract and green food coloring, tasting as you go because mint can get weird fast.
Top with chocolate chips or chopped Andes mints and call it a day.
4. Shamrock Sugar Cookies
This is just a classic sugar cookie dough, homemade or store bought, rolled out and cut into shamrock shapes.
(Here’s an easy recipe if you’re looking for one!)
Bake them until the edges are barely golden, then let them cool so the icing doesn’t slide everywhere.
Stir together powdered sugar, milk, and green food coloring for a simple glaze, then spread it on with a spoon.
Add sprinkles while the icing is still wet because once it sets it’s not forgiving.
5. Lucky Charms Marshmallow Treats
Basically you’re making Rice Krispie treats but using Lucky Charms instead!
Melt butter and marshmallows in a big pot, then stir in Lucky Charms cereal until everything is coated and sticky.
Press the mixture into a greased pan using buttered hands or parchment paper so it doesn’t cling to you forever.
Let it cool just enough to hold its shape, then cut into squares.
I usually save extra marshmallows to sprinkle on top because that’s the part everyone eats first anyway.
6. Mint Chocolate Brownies
Bake a pan of brownies using your favorite mix or recipe and let them cool completely before adding anything else.
For the mint layer, beat butter, powdered sugar, a splash of milk, and mint extract until smooth, then spread it evenly over the brownies.
Melt chocolate with a little butter for the top layer and gently spread it over the mint without mixing the layers together.
Chill the whole pan until set, then slice with a warm knife so it looks nice instead of cracked.
7. Pistachio Cream Pie
Instead of making a curst, you can use a store bought graham crust.
Whisk instant pistachio pudding with cold milk until thick, then fold in whipped topping so it’s light and fluffy.
Spread the filling into the crust and smooth the top with a spoon.
Let it sit in the fridge for a few hours so it sets up before slicing, which makes it way easier to serve.
8. Bailey’s Chocolate Cheesecake Brownies
There’s something about adding Bailey’s to your baking that feels so Irish!
Bake a pan of brownies first and let them cool because layering on warm brownies just turns messy fast.
Mix softened cream cheese with sugar, a little Bailey’s, and an egg until smooth and creamy.
Spread that mixture over the brownies and bake again until the center looks set but not dry.
Let them cool completely before cutting.
9. Guinness Fudge Brownies
Same goes for Guinness!
Use a boxed brownie mix and replace part of the water with Guinness, which sounds fancy but is actually super easy.
Stir everything together until smooth and bake as directed, keeping an eye on them near the end.
The beer adds a deep chocolate flavor without tasting like beer at all.
Let them cool before cutting so they hold together better.
10. Irish Cream Oreo Truffles
And you can’t forget Irish cream!
Crush Oreos into fine crumbs, then mix them with softened cream cheese and a splash of Irish cream until everything comes together.
Roll the mixture into small balls and place them on a lined baking sheet.
Dip each one in melted chocolate, letting the extra drip off before setting them back down.
Pop them in the fridge until the chocolate hardens and they’re ready to eat.
11. Green Sprinkle Donuts
Start with plain baked donuts or even donut holes because nobody needs extra stress.
Mix powdered sugar with milk and green food coloring to make a simple glaze.
Dip the tops of the donuts into the glaze, then immediately add green sprinkles so they stick.
Let them sit for a few minutes until the glaze firms up, though we usually sneak one early anyway.
12. Pistachio Pudding Sugar Cookie Bars
This one starts with a basic sugar cookie dough pressed into a pan and baked until just set in the middle.
Once it cools, mix instant pistachio pudding with cold milk and let it thicken up for a minute because it changes fast.
pread the pudding over the cookie layer, then add whipped topping and smooth it out with the back of a spoon.
Chill it before slicing so the layers stay where they’re supposed to.
13. Mint Chocolate Bark
Melt semi sweet chocolate and spread it into a thin layer on a parchment lined pan.
Melt white chocolate separately and stir in a tiny bit of mint extract, then drizzle it over the dark chocolate.
Use a knife to gently swirl it around, nothing fancy, then add crushed cookies or candy on top while it’s still soft.
Let it set in the fridge and break it into pieces once it’s firm.
14. Green Velvet Cupcakes
This is the same idea as red velvet, just with green food coloring instead!
Mix the batter, add enough color so it actually looks green, then bake and let them cool completely.
For the frosting, beat cream cheese, butter, powdered sugar, food coloring, and vanilla until smooth and fluffy.
Pipe or spread it on and don’t stress if they’re not perfect because they still look cute.
15. Mint Chocolate Whoopie Pies
Bake two rounds of soft chocolate cookies and let them cool so they don’t melt the filling.
For the middle, mix butter, powdered sugar, a splash of milk, and mint extract until it’s smooth and spreadable.
Spoon the filling onto one cookie and press another on top gently so it doesn’t ooze everywhere.
Chill them for a bit so they hold together better when serving.
16. Mint Chocolate Brookies
Start with a brownie batter in the pan, then spoon cookie dough over top in little chunks instead of trying to spread it.
Bake until the center is just set because overbaked brookies are kind of sad.
Once cooled, melt chocolate with a little mint extract and drizzle it over the top.
Let it set before slicing so the drizzle doesn’t smear all over.
17. Mint Cheesecake Cups
Mix softened cream cheese with sugar and a little mint extract until smooth, then fold in whipped topping so it’s light and not too heavy.
Spoon the mixture into cups over a simple cookie crumb base, pressing it down just a bit.
Chill them for at least an hour so they firm up and feel more like cheesecake.
Add chocolate shavings or a drizzle on top right before serving.
18. Mint Oreo Ice Cream Pie
Crush Oreos and mix them with melted butter, then press the mixture into a pie dish and freeze it so it holds together.
Let mint ice cream soften slightly, then spread it over the crust and smooth the top.
Drizzle with chocolate syrup or add chopped cookies if you want a little extra.
Freeze until solid before slicing or it turns into a mess fast.
19. Pistachio Cheesecake
Mix cream cheese, sugar, eggs, and pistachio pudding until smooth and creamy, scraping the bowl more than once because it likes to hide lumps.
Pour the filling into a prepared crust and bake until the center is just barely set.
Let it cool completely, then chill it for a few hours so it slices clean.
Top with whipped cream or chopped pistachios if you remember.
20. St. Paddy’s Marshmallow Pops
Melt chocolate and dip marshmallows on sticks, letting the extra drip off before setting them down.
While the chocolate is still wet, add green sprinkles or drizzle on colored chocolate.
Let them set on parchment or pop them in the fridge to speed things up.
These are great for making ahead and they disappear way faster than expected.
21. Mint Chocolate Pudding Parfait
Make a box of chocolate pudding and let it sit for a few minutes so it thickens properly.
Stir in a little mint extract, tasting as you go, because too much mint ruins everything fast.
Layer the pudding with whipped topping and crushed cookies in clear cups so you can see what’s going on.
Repeat the layers until the cups are full and chill them before serving so they hold together.
22. Green Crinkle Cookies
Mix up a chocolate cookie dough and add green food coloring until it actually looks festive and not muddy.
Roll the dough into balls, then coat them heavily in powdered sugar so you get that crackle look.
Bake until the tops split open but the centers still feel soft when touched.
Let them cool on the pan for a few minutes before moving them because they’re delicate right out of the oven.
23. Leprechaun Chow
Melt white chocolate and peanut butter together until smooth, then pour it over some Lucky Charms cereal and gently stir so it coats evenly.
Add powdered sugar and toss everything around until it’s fully covered and no longer sticky.
Spread it out on parchment so it cools and dries without clumping together.
Once it’s set, mix in green candies or marshmallows and break up any big pieces by hand.
No Stress St. Patrick’s Day Desserts
St. Patrick’s Day desserts don’t need to be complicated to feel fun or special.
A little green food coloring, some chocolate, and a few shortcuts go a long way when you’re juggling everything else that day.
Most of these can be made ahead, which helps a lot when the afternoon gets busy fast.
Pick one or two, call it good, and enjoy them while they last because they usually disappear quicker than expected.
