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Easter Treats Made From Our Sweets

01/04/2020 09:35


If you’re looking for inventive ways to celebrate and enjoy Easter chocolate, why not try some easy bake and no-bake edible Easter recipes, or make some Easter decorations?

Baking tasty Easter treats made with our sweets is very simple. With our easy to follow recipes below, you’ll not just have a wealth of yummy snacks, but because each recipe is child friendly, you can entertain your small people at home at the same time.

So, whether you’re a retailer looking to share some creative inspiration for activities to do at home this Easter, or you’re an eager parent looking for some sweet relief - Appleton Sweets has the answers, and all the recipes, for everything from pick n’ mix to smarties.

Appleton Sweets stock a wide range of non-traditional Easter sweets such as Midget Gems, pick n’ mix sweets and millions sweets, as well as more traditional Easter sweets like milk chocolate mini eggs. Appleton Sweets is a specialist wholesale supplier - you just need a minimum spend of £200 to enjoy secure online ordering and delivery.

If you’re simply looking to purchase sweets to keep your children busy, then we can recommend our sister site BW Sweets no minimum order. Here you’ll find an absolute treasure trove of sweet treats that extend far beyond simply mini eggs. Here you can get your hands on Giant sweets, hard to find American candy and cereals such as the infamous Oreos breakfast cereal and Lucky Charms. What better way to give your kids a sweetly indulgent Easter treat?

Once you’ve secured all of your Easter sweets, you can either eat them straight from the packet (there’s nothing wrong with that at all!) or you could use them as Easter decorations in your baking. Have you ever made an Easter tree, for example?

How to make an Easter tree


How do you keep older kids busy at Easter? Finding fun activities without too much chaos can be a tiresome task. But with our easy ideas, you can keep them entertained and fed without causing too much chaos in the kitchen.

An Easter tree is an incredibly simple decoration to make. All you need are a few twigs (washed), some edible glitter spray, icing, ribbons and tissue paper and you’re good to go with hours of creative fun.

From making iced roses (this takes practice) to scrunchie tissue flowers (easy for even the most creatively challenged) you potentially have a whole days-worth of minimal supervision activity. The only other thing you need is sweets that won’t break the bank and our range of cheap sweets to put on the tree!

Making Easter Treats From Appleton Sweets

What do you typically eat at Easter? Chocolate Easter eggs that the Easter bunny has left around the garden? Simnel cake?

These can get boring pretty quickly, and if you have small children at home at the moment (or any children), they’re always keen to help out in the kitchen. So why not enlist their assistance and make a few Easter treats that they can enjoy now and all the way up to Easter Sunday (and beyond).

There’s no shortage of fun to be had with these tasty Easter recipes, so try them out and let us know which is your family favourite. 

Milk Chocolate Mini Egg Blondies

When is a brownie not a brownie? When it’s a blondie.

But what are blondies? They’re brownies made without the cocoa powder - they have a deep toffee/vanilla flavour instead of chocolate. These milk chocolate mini egg blondies are an easy and fun recipe for all little hands to get involved with at Easter. They have a lovely fudgy flavour similar to cookie dough, and with mini egg decorations, they’re extremely tasty too.

Makes 16 bars


250g butter
150 soft brown sugar
125g caster sugar
2 eggs
1.5 tsp vanilla extract
Pinch salt
300g plain flour
225g mini chocolate eggs


  • Preheat your oven to 190oC. 

  • Grease and line a 20cm square baking tin with baking parchment. 

  • Gently melt the butter in a saucepan. Stir in the soft brown sugar and caster sugar to the butter. When the sugar is dissolved and the mixture has turned a light toffee colour and is smooth and shiny, take it off the heat. 

  • Beat the eggs together in a large bowl and add in the vanilla and salt. Stir in the sugar and butter mixture until thoroughly combined. 

  • Add the flour into the mix and beat until smooth. 

  • Pour this batter into the prepared cake tin and bake in the over for 20 minutes. 

  • While the blondie is baking, add half of the chocolate mini eggs into a bag and lightly beat until they’re slightly crushed. 

  • Remove the blondie from the oven after 20 minutes and scatter the smashed mini chocolate eggs over the top, pressing them lightly into the surface of the cake. Don't worry if the blondie mixture cracks slightly, it won’t detract from the flavour. 

  • Return the baking tin to the oven for a further 10 minutes. 

  • Take it out of the oven and let the blondie cool in the tin before cutting into 16 squares. Enjoy warm or cold. 

Milk Chocolate Mini Easter Egg Nests

Milk Chocolate Mini Easter Egg Nests

There isn’t a kid alive who hasn’t made mini egg chocolate nests for Easter, at some point or another. This recipe is quite possible the pinnacle of Easter treats not just for its sheer simplicity, but because Easter just wouldn’t be Easter with them.

In fact, with just three ingredients, if you were feeling brave enough to let your kids take over the kitchen for an hour, they could whip these up while you work at the kitchen table.

Makes 12 chocolate nests


200g chocolate
85g rice crispies
200g milk chocolate mini eggs


  • Break the chocolate into pieces and place in a bowl set over simmering water. 

  • When the chocolate has all melted, add in the rice crispies and stir them into the melted chocolate, combine together well. 

  • Divide the chocolate coated rice crispies between 12 cupcake cases and press down in the centre of each with the back of a teaspoon to create a slight well. 

  • Place 3 mini eggs into each well and pop the nests into the fridge to chill until set.  

Mini Egg Rocky Road

Who doesn’t love rocky road? An easy no-bake treat that is a combination of blue marshmallows, chocolate and biscuits all mashed together. So how about giving this perennial favourite an Easter twist and turning it into an Easter egg rocky road with the simple addition of mini chocolate eggs.

Makes 8-10 bars


225g chocolate
100g butter
2tbsp golden syrup
2tbsp cocoa powder
100g digestive biscuits
50g mini blue marshmallows
50g glace cherries (optional)
200g chocolate mini eggs


  • Line a baking tray with baking parchment. 

  • Melt the chocolate and butter together in a large bowl set over a saucepan of gently simmering water. 

  • When the chocolate and butter mixture is smooth and shiny, remove the bowl from the saucepan and stir in the cocoa powder and golden syrup until it’s all well combined.

  • Leave the mixture to cool to room temperature. 

  • Place the digestive biscuits in a plastic bag and beat until broken up, leaving some pieces larger than others. 

  • Stir the broken biscuits into the cooled chocolate/butter mixture along with the blue marshmallows, glace cherries and 150g of the chocolate mini eggs. 

  • Pour this combined mixture into the pre-lined tray and press down with a spoon until level all over. Sprinkle the remaining mini chocolate eggs over the top and place the tray of Easter rocky road in the fridge to chill for an hour.

  • Remove from the fridge when set and divide into bars. 

Millions Sweets Mini Egg Chocolate Bark

This simple chocolate bark recipe with millions sweets is a perfect way to use up any leftover (or surplus) mini chocolate eggs you may have in your cupboards. Plus, with the addition of millions sweets, it makes it pretty unique and a great gift to give instead of an Easter egg.

Getting your children involved in its production will keep them out of mischief and up to their elbows in chocolate for at least half an hour.

Makes enough for 6-8 gift bags.


600g chocolate (whichever chocolate you prefer, white, milk or dark)
180g mini chocolate eggs
Millions sweets for decorations


  • Melt the chocolate in a large bowl over a saucepan of gently simmering water. 

  • Line a baking tray with baking parchment. 

  • Place ¾ of the mini chocolate eggs into a bag and bash them with a rolling pin until they’re broken up. 

  • When the chocolate is fully melted, pour it into the lined baking tray and tip the tray around to ensure the chocolate flows into every corner, evenly. 

  • Scatter the cooling chocolate with the smashed mini eggs, remaining whole eggs and sprinkle with the millions sweets. 

  • Leave it to set on the side in your kitchen, don’t place the tray in the fridge or the chocolate bark won’t be shiny. 

  • When it’s set, snap it into pieces and place in gift bags. 

Milk Chocolate Mini Egg Cupcakes

Milk Chocolate Mini Egg Cupcakes

If you’re looking for a fun Easter activity, these easy chocolate cupcakes decorated with mini chocolate eggs are a perfect Easter treat for older kids to make (younger ones can get involved too, they can help decorate the cakes).

Simply whip up a batch of cupcakes, adorn with icing and decorate with Easter mini eggs.

Makes 12 cupcakes


(For the chocolate cupcakes)
275g plain flour
100g caster sugar
50g cocoa powder
2 tsp baking powder
100g butter
300ml whole milk
2 eggs
1 tsp vanilla essence

(For the decoration)
225g icing sugar
100g butter
2tbsp cocoa powder
2tbsp hot water
Mini chocolate eggs to decorate


  • Preheat your oven to 200oC and line a cupcake tray with 12 cupcake cases.

  • Sift together the plain flour, caster sugar, cocoa powder and baking powder, stir and combine in a large bowl. Add into these dry ingredients the butter, whole milk, eggs and vanilla extract. 

  • Stir the mixture together and combine until smooth. Take care not to overbeat the mixture. 

  • Divide the cake batter between the cupcake cases and place in the centre of the oven for 20-25 minutes, or until they’ve risen and are firm to the touch. You can always insert a skew into the centre of one to check it’s cooked. Set the cakes aside on a wire rack to cool. 

  • In the meantime, beat the icing sugar and the butter together until smooth. Add the hot water to the cocoa powder and whisk to a smooth paste. Beat this paste into the icing sugar/butter mix. Divide between the 12 cupcakes and spread over the top. Place a few mini chocolate eggs on each cupcake to decorate. 

Marshmallow Bunny Tails

What could be cuter at Easter than a plate of marshmallow bunny tails.

Kids and adults alike will love these super simple and tasty treats. And with just three ingredients, and not a whole heap of mess, you can’t go wrong letting the kids loose in the kitchen to make them.

Marshmallow bunny tails are perfect for even the littlest of toddlers to have a go at making. They also make wonderful alternative Easter gifts.

Makes 12 bunny tails


12 large marshmallows
175g white chocolate
75g coconut flakes


  • Melt the chocolate in a large bowl over a saucepan of gently simmering water. 

  • Dip half of each marshmallow, one at a time, into the melted chocolate. 

  • Sprinkle the coconut flakes over the melted chocolate on the marshmallows and set the marshmallow down - chocolate/coconut flake side up, to dry. 

Cream Egg Fudge Brownies

What do you make if you have lots of cream eggs? You make cream egg fudge. And what do you make if you have left over cream egg fudge? Cream egg fudge brownies.

They may sound super indulgent, and let us assure you, they really are.

You have two choices with the cream egg fudge here - you can either melt the fudge before you incorporate it into the brownie mixture, or you can chop the fudge into smaller pieces and add the pieces into the brownie mixture whole. It’s entirely your call.

The point is you end up with squidgy fudgy chocolate brownies with a cream egg twist. A real Easter delight.

Makes 16 squares


185g butter
185g dark chocolate
85g plain flour
40g cocoa powder
100g cream egg fudge
3 eggs
275g golden caster sugar


  • Add the butter and dark chocolate into a bowl and set the bowl over a saucepan of simmering water. Stir the butter/chocolate mixture occasionally until it’s melted. Remove from the heat and set aside to cool to room temperature. 

  • Preheat your oven to 180oC. 

  • Line a 20cm square baking tray with baking parchment and set aside. 

  • Sieve the plain flour and cocoa powder together in a bowl.

  • In a separate bowl, whizz together the 3 eggs and the golden caster sugar until thick and creamy. You’ll know it’s ready when they resemble a milkshake and have doubled in volume. 

  • Pour the cooled chocolate/butter mix over the beaten eggs and sugar mix and gently fold together. 

  • Sift the flour and cocoa powder (again) into the eggy chocolate mixture and fold together. 

  • Fold in the melted or chopped pieces of fudge. 

  • Pour the cream egg fudge brownie mixture into the lined baking tray and place in the oven to bake for 25 minutes. Leave it in the tin to cool completely before slicing into 16 squares. 

Pick n’ Mix Sweet Easter Parfait

Pick n’ Mix Sweet Easter Parfait

Wondering what kids pudding you could serve for Easter dessert that isn’t a traditional Simnel cake? Or perhaps you have some left over chocolate mini eggs and are looking for a way to use them up in an Easter pudding.

Either way, this fun pick and mix sweets parfait will go down a storm at Easter. You’ll have to make this dessert recipe ahead of time as it needs at least 8 hours of freezing time.

Serves 10


4 egg whites
85g caster sugar
300ml double cream
Zest of one lemon
1 vanilla pod
150g pick and mix sweets (plus extra for decoration)


  • Place the egg whites in a clean bowl and whisk until they form stiff peaks. 

  • Add the caster sugar slowly into the stiff egg whites whisking all the time. When the egg white/sugar mixture looks like thick, stiff, shiny meringue, you can stop whisking. 

  • In a separate bowl whip up the cream with the lemon zest and the seeds from the vanilla pod until it's thick. 

  • Gently fold the whipped cream into the whisked egg whites, one tbsp at a time. 

  • In a glass add some sherbert fizz to the bottom of the glass and place your fave pick and mix sweets on the side of the glass – carefully spoon the mixture in the middle ( so you can see the sweets through the glass)

  • Wrap the remaining cling film over the top of the mixture and place it into the freezer for 8 hours. 

  • When ready to serve, check the parfait is frozen solid and remove from the freezer. Peel off the cling film. Turn the parfait upside down onto a plate and decorate with midget gems and pick and mix sweets.

  • Slice the pick and mix parfait to serve.  

Vegan Easter Carrot Cake

This Easter cake isn’t just for vegans - it’s for everyone to enjoy. In fact, you’ll be hard pressed to keep this Easter vegan carrot cake decorated with vegan sugared jelly carrots to yourself.

Our vegan carrot cake recipe is an easy free-from bake to make, but that doesn’t make it any less indulgent and with a yummy nut butter icing, everyone will want a second slice.

Serves 10


(For the cake)
200ml coconut oil
250g soft brown sugar
1.5 tsp vanilla extract
190ml dairy free milk
395g plain flour
1.5 tsp baking powder
1.5 tsp bicarbonate of soda
1 tsp cinnamon powder
1 tsp ginger powder
1 tsp ground nutmeg
Zest 1 orange
270g grated carrots
75g chopped walnuts

(For the decoration)
150g creamed coconut
1 tbsp fresh lemon juice
2 tbsp nut butter
50g icing sugar
50ml dairy free milk
75g vegan sugared jelly carrots to decorate


  • Preheat your oven to 180oC. 

  • Grease two round cake tins (20cm) with oil and line with baking parchment. 

  • Whisk the coconut oil and soft brown sugar together then add in the vanilla essence and the dairy free milk. 

  • Sift the plain flour into the mix along with the baking powder, the bicarbonate of soda, all the spices and the orange zest. 

  • Combine the dry ingredients in with the wet ingredients and stir well. 

  • Finally, add in the grated carrots and the walnuts and mix everything together well. 

  • Divide the vegan carrot cake mixture between the two round cake tins and bake in the oven for 25-30 minutes. 

  • Leave the cakes to cool in the rack while you make the icing. 

  • For the icing, whizz up the coconut cream with 2 tbsp of warm water and the lemon juice. Blend until smooth. 

  • Add the nut butter to the coconut cream mixture and the dairy free milk, then sieve the icing sugar in and whisk it all together until it’s fully combined and smooth. Chill in the fridge to harden. 

  • When the cakes are completely cool, sandwich them together with half of the vegan nut butter icing. Spread the remaining vegan nut butter icing on the top of the cake and decorate with the vegan sugared jelly carrots. 

Posted By Matt Appleton
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