St. Patrick’s Day is a time for celebration, for wearing green, and, of course, for indulging in delicious st. Patrick’s day desserts! But this year, why not take your dessert game to the next level and create something truly extra sweet?
Desserts for an Extra Sweet St. Patrick’s Day can be both festive and flavorful, incorporating classic Irish ingredients and playful St. Patrick’s Day themes. Whether you’re a seasoned baker or a beginner in the kitchen, there’s a perfect dessert out there to make your celebration extra special.
So, get ready to whip up some delightful dishes that will make your guests feel lucky!
Easy & Fun St. Patrick’s Day Desserts
Life gets busy, and whipping up elaborate desserts can feel daunting amidst the merriment of St. Patrick’s Day preparations. But fear not! This section is your secret weapon, packed with easy-to-follow recipes that are perfect for busy schedules.
Let’s explore some delightful options that are guaranteed to satisfy your sweet tooth without breaking a sweat.
Shamrock Sugar Cookies
There’s nothing quite like festive cookies to celebrate St. Patrick’s Day; shamrock sugar cookies are a delightful and easy option. These bright green cookies, cut into the shape of shamrocks, are perfect for kids and adults alike.
Here’s a recipe to get you started:
Ingredients
2 – 2 ½ cups all-purpose flour (depending on your dough consistency)
½ teaspoon baking powder
¼ teaspoon salt
¾ cup (1 ½ sticks) unsalted butter, softened
¾ cup granulated sugar
1 large egg
2 teaspoons pure vanilla extract
Green food colouring
Frosting (your favourite recipe or store-bought)
Green sanding sugar (optional)
Instructions
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, use a hand mixer or stand mixer fitted with the paddle attachment, and cream together softened butter and sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
Add the dry ingredients to the wet ingredients in batches, mixing on low speed until just incorporated. Be careful not to overmix.
Add a few drops of green food colouring and mix until the dough reaches your desired shade of green.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes or up to overnight.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the chilled dough to a thickness of about ¼ inch.
Using a shamrock-shaped cookie cutter, cut out shapes from the dough.
Transfer the cookie cutouts to the prepared baking sheet, leaving a little space between each cookie. Bake for 8-10 minutes or until the edges are lightly golden brown.
Let the cookies cool completely on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cool, decorate with frosting and green sanding sugar (optional).
Mint Chocolate Brownies
Who can resist the classic combination of chocolate and mint? Take this flavour pairing to a festive level with St. Patrick’s Day Mint Chocolate Brownies! These fudgy brownies are bursting with rich chocolate flavour and a refreshing hint of mint, perfect for celebrating the luck of the Irish.
Ingredients
Brownies:
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, melted and cooled slightly
1 ½ cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup mint chocolate chips
Mint Frosting:
3 cups powdered sugar
½ cup unsalted butter, softened
3-4 tablespoons milk
1 teaspoon peppermint extract
Green food colouring (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper.
Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
In a large bowl, use a hand mixer or stand mixer fitted with the paddle attachment, and cream together melted butter and sugar until light and fluffy.
Beat in the eggs one at a time, scraping down the sides of the bowl after each addition.
Add the dry ingredients and vanilla extract to the wet ingredients alternately, beginning and ending with the dry ingredients. Mix until just combined; be careful not to overmix.
Gently fold in the mint chocolate chips using a rubber spatula.
Pour the batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the centre comes out with moist crumbs.
Let the brownies cool completely in the pan on a wire rack before frosting.
While the brownies cool, whip together powdered sugar, softened butter, and milk until smooth and creamy. Beat in peppermint extract and a few drops of green food colouring (optional) until the desired colour is reached.
Spread the mint frosting evenly over the cooled brownies.
Refrigerate the brownies for at least 30 minutes before cutting and serving. The cold temperature will help the frosting set.
Festive & Colorful Delights
Desserts For An Extra Sweet St. Patrick’s Day
St. Patrick’s Day is a vibrant celebration; your desserts should reflect that! This section focuses on creating visually stunning treats that will be the centrepiece of your festive spread.
We’ll explore how to use colour creatively and incorporate presentation ideas to take your desserts from good to WOW!
Green Velvet Cake with Cream Cheese Frosting
Celebrate St. Patrick’s Day with a showstopping dessert – a vibrant green velvet cake layered with rich and tangy cream cheese frosting! This classic combination is always a crowd-pleaser, and the festive green hue adds a touch of whimsy to your celebration.
Ingredients
For the Cake:
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon unsweetened cocoa powder
1 cup (2 sticks) unsalted butter, softened
1 ½ cups granulated sugar
4 large eggs
1 teaspoon pure vanilla extract
1 cup buttermilk
2 tablespoons white vinegar
Green food colouring
For the Cream Cheese Frosting:
8 ounces cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
Milk (optional)
Instructions
Preheat your oven to 350°F (175°C), grease, and flour two 8-inch round cake pans.
Whisk together flour, baking soda, salt, and cocoa powder in a medium bowl.
In a large bowl, use a hand mixer or stand mixer fitted with the paddle attachment, and cream together softened butter and sugar until light and fluffy.
Beat in the eggs one at a time, scraping down the sides of the bowl after each addition.
In a small bowl, whisk together buttermilk and white vinegar. Add the dry ingredients and buttermilk mixture alternately to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined; be careful not to overmix.
Add a few drops of green food colouring to the batter and mix until you achieve your desired shade of green.
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the centre comes out with moist crumbs.
Let the cakes cool completely in the pans on a wire rack before frosting.
In a large bowl, use a hand mixer or stand mixer fitted with the paddle attachment, and cream together softened cream cheese and butter until smooth. Gradually add powdered sugar and mix until incorporated. Beat in vanilla extract. If the frosting is too thick, add a tablespoon of milk at a time until it reaches a spreading consistency.
Once the cakes are cool, place one layer on a cake plate or stand. Spread a layer of cream cheese frosting over the top. Top with the second cake layer and frost the entire cake, including the sides.
Rainbow Rice Krispie Treats
These vibrant treats are the perfect way to add some fun and festivity to your St. Patrick’s Day celebration! They’re colourful, easy to make, and a hit for kids and adults alike.
Ingredients
6 tablespoons butter, divided
9 cups mini marshmallows, divided
9 cups puffed rice cereal (Rice Krispies)
Gel food colouring (red, orange, yellow, green, blue, and purple)
Instructions
Line an 8×8 inch baking pan with parchment paper or grease it with cooking spray.
Divide the mini marshmallows into six equal bowls (about 1 ½ cups each).
In a large saucepan over medium heat, melt 2 tablespoons of butter.
Add 1 ½ cups of marshmallows to the melted butter and stir constantly until melted and smooth. Remove from heat. Add 3-4 drops of red food colouring and stir well to incorporate the colour evenly.
Gently fold in 2 cups of puffed rice cereal until well coated.
Transfer the red mixture to the prepared pan and use a greased spatula or wax paper to press it down evenly.
Wash the saucepan well to remove any leftover red food colouring. Repeat steps 3-6 for each remaining colour (orange, yellow, green, blue, and purple), using a clean bowl and fresh butter for each colour.
Let the treats cool completely in the pan for at least 1 hour before cutting.
Using a sharp knife, cut the treats into squares or desired shapes. Enjoy your festive and delicious St. Patrick’s Day Rainbow Rice Krispie Treats!
Classic Irish Treats with a St. Patrick’s Day Twist
Desserts For An Extra Sweet St. Patrick’s Day
Ireland boasts a rich culinary tradition, and desserts are no exception. This section delves into classic Irish treats, offering a recipe for a beloved dessert with a festive St. Patrick’s Day twist.
We’ll also explore some of the iconic Irish ingredients you might encounter and how to incorporate them into your desserts.
Irish Soda Bread
Irish soda bread is a quintessential St. Patrick’s Day treat, and for good reason! This bread is surprisingly simple to make, requiring only a handful of pantry staples and minimal effort. Its rustic charm and slightly sweet flavour make it perfect for enjoying alone or with a hearty meal.
Ingredients
4 cups all-purpose flour (plus extra for dusting)
1 teaspoon baking soda
1 teaspoon salt
1/4 cup granulated sugar (optional)
3 tablespoons unsalted butter, cold and cubed
1 ¾ cups buttermilk
1 large egg, beaten (optional)
Raisins or currants (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Whisk together flour, baking soda, and salt in a large bowl. If you’re using sugar, add it to the dry ingredients now and whisk to combine.
Using a pastry cutter, your fingertips, or two forks, work the cold butter cubes into the dry ingredients until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the buttermilk and egg (if using). Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or spatula until a shaggy dough forms. Do not overmix! The dough will be sticky, but it should come together easily.
If you’d like to add raisins or currants, gently fold them into the dough at this point.
Turn the dough out onto a lightly floured surface. Gently shape it into a round loaf, dusting it with additional flour as needed to prevent sticking.
Using a sharp knife, make a shallow X or cross on the top of the loaf.
Transfer the shaped loaf to the prepared baking sheet and bake for 45-50 minutes, or until the internal temperature reaches 205°F (96°C) on a digital thermometer inserted into the centre. The crust should be golden brown.
Let the bread cool on a wire rack for at least 30 minutes before slicing and serving.
Bailey’s Cheesecake
For a truly indulgent and festive St. Patrick’s Day dessert, look no further than a decadent Bailey’s Irish Cream Cheesecake! This creamy cheesecake combines the rich flavours of cream cheese with the delightful taste of Bailey’s, creating a smooth and irresistible treat.
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup unsalted butter, melted
2 tablespoons sugar
For the Cheesecake Filling:
3 (8-ounce) packages of cream cheese, softened
¾ cup granulated sugar
½ cup packed light brown sugar
4 large eggs
½ cup Bailey’s Irish Cream
1 teaspoon vanilla extract
¼ teaspoon salt
For the Whipped Cream Topping (Optional):
1 cup heavy whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract
Green food colouring (optional)
Instructions
Preheat your oven to 325°F (165°C). Grease the bottom and sides of a 9-inch springform pan.
Combine graham cracker crumbs, melted butter, and sugar in a medium bowl. Mix until well combined and the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan, creating an even crust.
In a large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, cream together softened cream cheese, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
Stir in the Bailey’s Irish Cream, vanilla extract, and salt until just combined. Be careful not to overmix.
Pour the cheesecake filling over the prepared graham cracker crust.
Bake the cheesecake for 60-70 minutes, or until the centre is slightly set but still has a slight jiggle. The edges will be golden brown.
Turn off the oven and let the cheesecake cool completely in the oven, with the door cracked open for about an hour. Then, refrigerate the cheesecake for at least 4 hours, ideally overnight, for best results.
In a chilled bowl, using a hand mixer or stand mixer fitted with the whisk attachment, whip the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Add a few drops of green food colouring (optional) to achieve a festive St. Patrick’s Day touch.
Once chilled, remove the cheesecake from the springform pan and slice it. Top with whipped cream and drizzle with additional Bailey’s if desired.
Irish Coffee Cheesecake with Guinness Glaze
This St. Patrick’s Day, impress your guests with a sophisticated and flavorful dessert – Irish Coffee Cheesecake with a Guinness Glaze and Biscoff Cookie Crust! This recipe combines the smooth richness of coffee cheesecake with a hint of Irish whiskey, topped with a unique Guinness glaze for a delightful and unexpected twist. The Biscoff cookie crust adds a touch of sweetness and spice, making this cheesecake a true showstopper.
Ingredients
For the Biscoff Cookie Crust:
15 Biscoff cookies
3 tablespoons unsalted butter, melted
For the Irish Coffee Cheesecake Filling:
3 (8-ounce) packages of cream cheese, softened
¾ cup granulated sugar
½ cup packed light brown sugar
4 large eggs
¼ cup strong brewed coffee cooled (chilled espresso can be substituted)
2 tablespoons Irish whiskey
1 teaspoon vanilla extract
¼ teaspoon salt
For the Guinness Glaze:
½ cup heavy whipping cream
½ cup Guinness stout
1 tablespoon unsalted butter
2 tablespoons powdered sugar
For Garnish (Optional):
Whipped cream
Chocolate shavings
Biscoff cookie crumbles
Instructions
Preheat your oven to 325°F (165°C). Grease the bottom and sides of a 9-inch springform pan.
In a food processor, grind the Biscoff cookies into fine crumbs. Alternatively, you can place the cookies in a zip-lock bag and crush them with a rolling pin. In a medium bowl, combine the crushed cookies with melted butter. Mix until well combined and the crumbs are moistened. Press the mixture firmly into the bottom of the prepared springform pan, creating an even crust. Bake the crust for 10 minutes. Remove from oven and let cool slightly.
In a large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, cream together softened cream cheese, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
Stir in the cooled coffee, Irish whiskey, vanilla extract, and salt until just combined. Be careful not to overmix.
Pour the cheesecake filling over the cooled Biscoff cookie crust.
Bake the cheesecake for 60-70 minutes, or until the centre is slightly set but still has a slight jiggle. The edges will be golden brown.
Turn off the oven and let the cheesecake cool completely in the oven, with the door cracked open for about an hour. Then, refrigerate the cheesecake for at least 4 hours, ideally overnight, for best results.
Combine heavy whipping cream, Guinness stout, and butter in a small saucepan. Heat over medium heat, whisking constantly, until the mixture simmers and reduces slightly, about 5 minutes. Remove from heat and whisk in powdered sugar until smooth and glossy. Let the glaze cool slightly before using.
Once chilled, remove the cheesecake from the springform pan and place it on a serving plate. Drizzle the Guinness glaze over the top of the cheesecake. Decorate with whipped cream, chocolate shavings, and Biscoff cookie crumbles (optional).
Fun & Creative Ideas for Kids
httpss://youtu.be/4GqZ8Oxj1EY?si=l2J1TWjAuO9ALdZZ
Let’s not forget the littlest members of the celebration! This section focuses on engaging and mess-friendly dessert ideas that kids can help create in the kitchen. We’ll explore recipes that are fun, spark their creativity, and allow them to be part of the St. Patrick’s Day magic.
Pot o’ Gold Pudding Cups
These adorable Pot o’ Gold Pudding Cups are the perfect way to celebrate St. Patrick’s Day with a fun and easy dessert! They’re layered with chocolate pudding, vanilla pudding, and a surprise “gold” hidden at the bottom, making them a delightful treat for kids and adults alike.
Ingredients
2 packages (3.9 oz each) of instant chocolate pudding mix
2 packages (3.9 oz each) of instant vanilla pudding mix
4 cups milk (2 cups for each pudding flavour)
1 package (15.3 oz) vanilla wafers
Chocolate gold coins (for decoration)
Green sprinkles (optional)
Instructions
Prepare the chocolate and vanilla pudding in two separate bowls according to package instructions using 2 cups of milk each.
Place the vanilla wafers in a plastic bag and crush them with a rolling pin, or use a food processor to create coarse crumbs. Reserve some crumbs for garnish (optional).
Layer about a tablespoon of chocolate pudding at the bottom in clear cups or small bowls. This will represent the “dirt” in the pot of gold.
Place a few chocolate gold coins at the bottom of each cup, creating the hidden treasure.
Top the chocolate pudding and gold coins with a layer of vanilla pudding, filling the cups ¾ of the way full.
If desired, rim the cups with leftover vanilla wafer crumbs by dipping the rim in a little milk or melted butter and then rolling it in the crumbs.
Top each Pot o’ Gold Pudding Cup with a chocolate gold coin and a sprinkle of green sprinkles (optional) for a festive touch. Serve immediately or chill for at least 30 minutes before serving.
Leprechaun Bark with Lucky Charms
Calling all leprechauns (and lucky charm lovers)! This St. Patrick’s Day, whip up a batch of festive and fun Leprechaun Bark bursting with colourful marshmallows and the sweet taste of Lucky Charms cereal. It’s a quick, easy, and delicious treat that’s perfect for sharing with friends and family.
Ingredients
12 ounces white chocolate chips (or white candy melts)
1/3 cup green candy melts
1 ½ cups Lucky Charms cereal (divided)
Green and gold sprinkles (optional)
Instructions
Line a baking sheet with parchment paper.
In a microwave-safe bowl, melt the white chocolate chips (or candy melts) in 30-second intervals, stirring after each interval, until smooth and melted. Be careful not to overheat.
Pour the melted white chocolate onto the prepared baking sheet and spread it into an even layer using a spatula.
In a separate microwave-safe bowl, melt the green candy, following the same method as the white chocolate. Once melted, drizzle dollops of green chocolate over the white chocolate layer. Using a toothpick or fork, gently swirl the green chocolate to create decorative patterns.
Sprinkle about 1 cup of Lucky Charms cereal (including marshmallows) over the melted chocolate. Gently press them down to ensure they adhere.
Refrigerate the Leprechaun Bark for at least 30 minutes or until the chocolate is completely set.
Once set, remove the bark from the refrigerator and break it into pieces for easy serving. Decorate with the remaining Lucky Charms cereal and green and gold sprinkles (optional) for an extra festive touch.
Shaimaa Olwan 
Asmaa Alhashimy