There are hundreds of Easter crafts that feature popular holiday candies, such as jelly beans and chocolate, but most of the finished products can’t be eaten because they contain glue and a variety of other poisonous materials.
That’s fine if you are making the Easter crafts alone and gifting them to older loved ones, but when you are crafting with kids, who don’t understand that a jelly bean dripping with rubber cement is not something that should be consumed, things can get a bit dicey.
When I’m working with young children I pass on the paste-and-chocolate crafts and make these completely edible Easter crafts instead:
COOKIE BUNNIES
Ingredients (for one bunny):
4 Oreo cookies
2 tablespoons store bought vanilla frosting
4 Jelly beans
1 tablespoon coconut flakes
1 teaspoon green decorating gel
Directions:
Place one Oreo cookie on clean work surface to form base.
Cut a slight indentation in center of cookie.
Make a semicircular cut in edge of second cookie.
Stand it up cut side up, in base, securing cookies to each other with some of the frosting.
Stand the third cookie in the semicircular cut for the bunny’s head, securing with frosting.
Cut remaining cookie in half, then cut the point off of one end of each cookie half.
Secure the cut ends to the head with more frosting for the bunny’s ears.
Add two jelly beans to the base for the bunny’s feet.
Cut the other two jelly beans in half and use three halves for the bunny’s eyes and nose.
Embellish bunny’s body with coconut and more gel.
SPRING FLOWER CUPCAKES
Ingredients:
12 mini cupcakes baked from mix of your choice (or purchase a dozen pre-made mini cupcakes without frosting from store)
1 can of vanilla icing
6 Fruit by the Foot in “Cherry Rage” or “Strawberry” flavor
1 green Fruit by the Foot or small mint leaves
Directions:
Frost the cupcakes.
To make a rose or other red colored spring flower, unroll a piece of the Fruit by the Foot and divide in half along the wavy perforated middle line.
Take one of the halves and roll up about 5 inches to form the flower’s center.
Set the Fruit by the Foot wavy side up in the middle of a cupcake and continue to loosely wrap the remaining of the fruit leather around the center at a slight angle until the flower is completed.
Repeat this process for the remaining flowers. (You should be able to get two mini flowers out of each Fruit by the Foot).
Cut leaf shapes from the wavy edge of the green Fruit by the Foot, or you can use small mint leaves for the flower leaves.
Tuck the leaves slightly under the flowers before serving.
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Easy and Affordable Easter Decorations
Fun Ways to Get Ready for the Easter Bunny
Fun Easter Activities for Kids
Candy Coated Easter Crafts: Jolly Jelly Times