1.Lucky Charms Rice Krispies

This delicious marshmallow filled treat is super simple to make and adds a St. Patrick’s Day touch to a sweet classic.

Ingredients:

• 1/2 c. (1 stick) butter, plus more for pan
• 1 (12-oz.) bag mini marshmallows
• 1/2 tsp. kosher salt 
• 6 c. Lucky Charms

Directions:

• Grease a 9″-x-9″ baking dish with butter. In a large pot over medium heat, melt the butter. Add marshmallows, a pinch of salt, and stir until completely melted. Remove from heat and stir in Lucky Charms. 
• Pour into the pan and smooth the top, being careful not to pack cereal too tightly into the prepared dish. Let cool completely before slicing and serving.

2.Shamrock Sugar Cookies

This classic sugar cookie recipe can easily fit the St. Patrick’s Day festivities with a cute shamrock cut out and green frosting.

Ingredients:

• 3 c. all-purpose flour, plus more for surface
• 1 tsp. baking powder
• 1/2 tsp. kosher salt
• 1 c. (2 sticks) butter, softened
• 1 c. granulated sugar
• 1 large egg
• 1 tbsp. milk
• 1 tsp. pure vanilla extract

Directions:

• In a large bowl, whisk together flour, baking powder, and salt. In another large bowl, beat butter and sugar until fluffy and pale in color. Add an egg, milk, and vanilla and beat until incorporated. Then add flour mixture gradually until combined. Shape into a disk and wrap in plastic. Refrigerate 1 hour.
• When ready to roll, preheat the oven to 350º and line two baking sheets with parchment paper. Lightly flour a clean work surface and roll out dough until 1/8” thick. Use a shamrock cookie cutter to cut out shapes and transfer to prepared baking sheets. Freeze for 10 minutes.
• Bake cookies until edges are lightly golden, 8 to 10 minutes. Let cool completely. 
• Transfer about ⅓ of icing to a piping bag fitted with a small round tip. Pipe around the edges of cookies to create a border.
• Then transfer a thinner icing to a piping bag fitted with a small round tip. Pipe icing into the center of the cookie to fill it in completely. Use a toothpick to pop any air bubbles or help the icing spread into corners. Let dry at room temperature.

3.Irish Cream Ice Cream Cupcakes

These festive cupcakes are a unique and creamy alternative to a classic cupcake.

Ingredients:

For the cake-

• 1 cup of cake flour
• 1/2 cup of sugar
• 2 Tbsp . cocoa powder
• 1/4 tsp . of salt
• 1 egg
• 2 Tbsp . Baileys Original Irish Cream Creamer
• 1/2 tsp . baking powder
• 1/3 cup strong coffee
• 2 Tbsp . Vegetable oil
• cupcake liners preferably foil lined for sturdiness

For the Ice Cream-

• 4 cups vanilla ice cream
• 4 Tbsp . Bailey’s Irish Cream Creamer tinted with green food coloring
• 1/2 cup Health toffee baking bits
• For the Whipped Cream Frosting:
• 1 1/2 cups heavy whipping cream
• 1 tsp . vanilla
• 1/2 cup powdered sugar
• 1 1/2 tsp . Unflavored Gelatin
• 4 tsp . water

Directions:

• For the cake: Preheat the oven to 350º. Mix dry ingredients together in one bowl. Cream wet ingredients in another bowl. Whisk the dry ingredients into the wet and mix until combined. Do not over-mix. If the batter is too thick add more coffee until it is thin enough and is pourable. Put cupcake liners into a muffin tin and measure out 1 Tbsp. of batter into each liner. This batter will make about 18-24 cupcakes filled with 1 Tbsp. each. Bake for about 15 minutes or until they bounce back. Do not take the cupcakes out of the pan.
• For the ice cream- Mix the green tinted Bailey’s creamer with the vanilla ice cream and toffee bits until thoroughly combined. Freeze until the cupcakes are cooled off. Wait until the cupcakes are thoroughly cooled down to top with the ice cream. You will keep the cupcakes in the muffin tin until they are being served. Fill each cupcake to the top with the ice cream and chill in the freezer immediately. It helps if the ice cream is soft when you work with it. Freeze for at least 1 hour or overnight. If freezing overnight wrap them with plastic wrap to keep their flavor.
• For the whipped Cream Frosting: mix the water and gelatin in a large microwave safe bowl. You will want this bowl to be large because the gelatin will foam up in the microwave. Microwave on high for about 20 seconds or until all the gelatin is dissolved. Let the gelatin cool off to a lukewarm temp before adding it to the cream, but don’t let it get cold because it will become a gel. Meanwhile with an electric mixer whip the heavy cream, sugar and vanilla on high or until thickened. Add the gelatin to the whipped cream slowly and beat on high until the whipped cream forms stiff peaks.
• When ready to serve take the cupcakes from the freezer and top with the whipped cream. You can use this whipped cream frosting like you would any other frosting. It will hold its shape for at least 2 hours and should hold longer if refrigerated. Put some sprinkles on the top and enjoy your cake and ice cream all in one!

4.Chocolate Mint Andes Brownies

The minty sweetness of an Andes chocolate, infused into a brownie, is a festive green treat to serve on the St. Patrick’s Day.

Ingredients:

• 4 tablespoons unsalted butter
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1 1/2 cups semi sweet chocolate chips
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup all purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/2 cup semi sweet chocolate chips
• Andes chocolate candies for topping if desired

Directions:

• Preheat the oven to 350º. Line a 9 x 9 or 8 x 8 pan with aluminum foil or parchment paper. Lightly spray with cooking spray or grease with butter and set aside.
• To make the brownies, add butter and both sugars to a medium saucepan and stir until melted. Take off the heat and stir in chocolate chips until melted. Add eggs and vanilla to a medium bowl and whisk until combined. Stir 1 teaspoon of the chocolate mixture into the egg mixture to temper the eggs. Add the rest of the chocolate mixture to the egg mixture and whisk to combine. In a large bowl add flour, cocoa powder and salt. Add chocolate mixture to the dry ingredients and fold gently. Fold in the chocolate chips.
• Add batter to the prepared pan and bake for 25-30 minutes or until the top is set and a toothpick comes out clean.
• Take out of the oven and allow the brownies to cool completely before taking them out of the pan.
• To make peppermint buttercream frosting, add butter to a stand mixer with the whisk attachment. Beat until fluffy, then add in powdered sugar, milk and peppermint extract. Beat until thick and creamy and if the frosting is too thick, add more milk. If it is too runny, add more powdered sugar. Afterwards, add in green food coloring. 
• Frost the brownies with the peppermint buttercream frosting. Cut into 9 brownies. 
• Top with Andes chocolate candies if desired. Serve immediately and enjoy!

5.Shamrock Shake

This homemade ice cream treat is a very festive drink that really inspires the St. Patrick’s Day mood.

Ingredients:

• 2 cups good quality vanilla bean ice cream
• 1/3 cup milk
• 1/2 tsp peppermint extract
• 6 drops green food coloring

Directions:

• In a blender, blend the ice cream, milk, peppermint extract, and food coloring until smooth.
• Pour shake into a tall glass cup.
• Add whipped cream on top and green sugar crystals.
• Serve and enjoy!

6.Pistachio and White Chocolate Pudding Cookies

The naturally green and unique cookies are a fun, festive treat to serve on St. Patrick’s Day.

Ingredients:

• 1 2/3 cups all purpose flour
• 3.4 oz instant pistachio pudding mix 1 box
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 cup light brown sugar
• 3/4 cup granulated sugar
• 3/4 cup unsalted butter softened
• 1 tsp clear vanilla extract
• 1 egg room temperature
• 1 cup white chocolate chips
• 1/2 cup chopped pistachios
• green or blue food color optional

Directions:

• Whisk together flour, pudding mix, baking soda and salt. Then set aside.
• Cream sugars and butter together until light and fluffy.
• Add in egg and vanilla, then beat until well blended.
• Gradually stir in dry ingredients. Add food color if desired for a deeper green.
• Fold in chocolate chips and pistachios. Refrigerate dough for at least 30 minutes.
• Preheat the oven to 325º.
• Line the cookie sheet with parchment paper or lightly grease.
• Scoop out rounded tablespoons of cookie dough and place on the prepared cookie sheet.
• Bake for 12-14 minutes or just until they are set. If you see any brown, pull them out.
• Remove from the oven and gently press a few white chocolate chips into the top of each cookie.
• Let cool on the baking sheet for several minutes before moving to a rack.
• Serve the cookies and enjoy the delicious creation.

7.Shamrock Pretzels

These shamrock pretzels are not only sweet and savory, but easy to make.

Ingredients:

• 12 ounces green candy coating
• 90 mini twist pretzels (3 to 4 cups)

Directions:

• Place the green candy coating in a microwave safe bowl. Microwave the candy in 30-second intervals, stirring well every 30 seconds, until the coating is melted and smooth.
• Cover several baking sheets with waxed paper or parchment paper.
• Dunk pretzels in melted coating until it’s completely covered. Take it out of the coating using a fork or dipping tools, and let the excess drip back into the bowl for a few minutes.
• Place the pretzel on the baking sheet. Repeat with a second pretzel, and when you place it on the baking sheet, position it so that the bottom of the second pretzel is touching the bottom of the first.
• Repeat a third time, and place the pretzel at the top of the other two so that they form a shamrock shape.
• Break a pretzel twist in pieces, so that you have a few short segments that can be the stems. Dip one stem piece in the coating, then position it at the bottom of the shamrock.
• Dip a small spoon or fork in the coating, and use it to add a dollop of coating in the center of the shamrock.
• Repeat with the remaining pretzels and coating, until you’ve made 24 shamrock shapes.
• Refrigerate the trays to set the shamrocks, for about 15 minutes
• When set, use a paring knife to trim away any stray coating from the edges of the shamrocks.
• Serve and enjoy!

8.Pot O’ Gold Cups

Brownies that look like pots of gold at the end of the rainbow are cute and celebratory treats for the holiday times.

Ingredients:

• Cooking spray, for pan
• 1 box brownie mix, plus ingredients called for on the box
• 2 rainbow candy belts
• 2 c. Cool Whip, for decorating
• Gold sanding sugar, for decorating

Directions:

• Preheat the oven to 350° and grease a 12-cup muffin tin with cooking spray. Prepare brownie mix according to package instructions.
• Add batter to muffin tin and bake for 25 to 30 minutes. Once brownies are out of the oven, press a small spoon into the middle of each, making a shallow cup. Let cool completely.
• Cut rainbow candy belts into 2″-long strips.
• Dollop a scoop of Cool Whip into each brownie cup then sprinkle with gold sanding sugar. Place a rainbow candy belt on top, forming the candy belt into a semicircle, like a rainbow.

9.Green Velvet Cake Pops

The green alternative to a red velvet cake pop is an exciting and creative treat to make that goes well with this celebratory time.

Ingredients:

• 1 box white or yellow cake mix, plus ingredients called for on the box
• Green food coloring
• Cream cheese frosting
• 2 bags of green melting chocolate
• Green or white sprinkles
• White cake pop sticks

Directions:

• Make the cake mix based on the directions on the box.
• After the cake has had time to cool, crush the cake up (preferably with a food processor). Continue to crush the cake until it has become all crumbs.
• After crumbling the cake, add a thoughtful scope of cream cheese frosting to the processor. Continue to add small amounts of frosting to prevent adding too much, and create cake clumps. 
• Roll small groups of cake clumps into ball forms. Repeat this until there is no cake left to use.
• Next, take the green melting chocolates and place them in a microwave safe bowl. Put the bowl in the microwave and microwave for 30 second intervals. Stir with spoon and continue melting in 30 second intervals until the chocolate is at a smooth consistency.
• Dip the cake balls into the chocolate melt mixture and place on a cookie sheet.
• Before the chocolate hardens, add the green and white sprinkles.
• Place a white cake pop stick into the center of the cake pop.

10.Shamrock Bark

All chocolate lovers will enjoy this easy and sweet bark on St. Patrick’s Day.

Ingredients:

• 1 bag of green candy melts
• (x2) 4 oz. boxes of baker’s white chocolate
• 1 cup of green m&m’s
• Green sprinkles

Directions:

• Melt the green and white chocolate melts according to the package directions.
• On a piece of wax paper, pour out the melted green candy and spread it out until it’s about ⅛” thick. Add the white chocolate on top and use a toothpick or the tip of a knife to swirl the white and green chocolate together. Top with green m&m’s and sprinkles.
• Allow the candy to cool by putting it in the refrigerator. Once the chocolate is cooled, break apart into pieces.

Ingredients/Directions Source:

https://www.goodhousekeeping.com/food-recipes/dessert/g3262/st-patricks-day-desserts/