From chicks to bunnies and lambs, check out how to make these sweet spring animals into fun Easter treats.
By Rosemary Black
Kids will love assembling these adorable woodland characters for Easter season. The decoration phase doesn’t call for any heat or sharp utensils, but here’s word to the wise—unless you like the idea of a crunchy, sugar-coated kitchen floor, you’ll want to keep an eye on those sprinkles! 
Mark Boughton Photography / Styling by Teresa Blackburn
Chick On a Stick
You’ll need:
Regular marshmallows
Lollipop sticks
Yellow sugar sprinkles
Heart-shaped sprinkle
Chocolate sprinkles
Pink confetti heart-shaped sprinkles
1. Slide a regular marshmallow, flat-side up, on a lollipop stick. Cut another marshmallow in half and slide one half on top, rounded side up. Dip the chick into a bowl of water, and then roll it in yellow sugar sprinkles.
2. For eyes, attach round sprinkles, using white icing or edible adhesive. To make a mouth, attach a heart-shaped sprinkle upside down. For a tie, use white icing to attach three chocolate sprinkles to the body of the chick. Attach pink confetti heart-shaped sprinkles to the bottom for feet.
Bunny Lollipops
You’ll need:
Regular marshmallows
Mini marshmallows
Lollipop sticks
Red or pink confetti hearts or round sprinkle
Chocolate sprinkles
Sugar sprinkles
White icing
Black edible marker
1. To make the body, place one marshmallow flat-side up on a treat stick. Slide another marshmallow on top for the head. For the feet, cut one marshmallow in half widthwise and slide half on the stick under the body. Make a tiny cut in the middle of this half marshmallow and use white icing to attach three chocolate sprinkles to each foot.
2. With a black edible marker, draw eyes on the face. Use white icing to attach:
Mouth: A red or pink confetti heart or round sprinkle.
Whiskers: Two or three chocolate sprinkles on each side of the face.
Ears: Using sharp scissors, cut one regular marshmallow in half diagonally. Roll the cut sides in sugar sprinkles.
Paws: Two mini marshmallows and a sprinkle.
Mark Boughton Photography / Styling by Teresa Blackburn
Lamb Cupcakes
You’ll need:
Cupcakes
White frosting
Regular marshmallows
Mini marshmallows
Pink sugar sprinkles
Pink confetti sprinkles
Chocolate sprinkles
Black edible marker
1. Frost your favorite cupcakes in white. Cut a full-size marshmallow in half widthwise and attach cut-side down at center for face. Using sharp scissors, cut about two dozen mini marshmallows in half widthwise. Arrange these on rest of cupcake.
Ears: Cut a mini marshmallow in half and dip the cut side into pink sugar sprinkles. Attach with white icing.
Face: Draw eyes and a smile using an edible marker. Use icing to attach a pink confetti sprinkle for the nose.
Feet: Use white icing to attach three chocolate sprinkles to two of the mini marshmallow halves that are near the cupcake wrapper.
This article has been posted with permission and originally appeared as, “3 Easy Marshmallow Treats for Easter” on Relish.
