21 Easy Graduation Dessert Ideas

Graduation is one of the most significant milestones in a person’s life. What better way to mark this special occasion than with sweet treats that will leave everyone at your party smiling? Graduation desserts are the perfect way to add a personal and memorable touch to your graduation party.

From cakes to cookies, brownies to pies, graduation desserts come in a wide variety of flavors and textures. In this article, we’ll explore 21 delicious and creative graduation dessert ideas that are sure to impress your guests and satisfy everyone’s sweet tooth.

1. 7 Layer Cookie Bars

7 Layer Cookie Bars are the ultimate indulgence for any graduation party. A decadent combination of chocolate chips, shredded coconut, crunchy nuts, and sweet caramelized condensed milk comes together in a perfectly gooey and crunchy bar. Each bite offers a delightful contrast of textures, from the soft, chewy center to the crispy edges, making it impossible to stop at just one piece.

Ingredients

• 1 ½ cups graham cracker crumbs
• 1 cup unsalted butter, melted
• 1 cup sweetened shredded coconut
• 1 cup semi-sweet chocolate chips
• 1 cup butterscotch chips
• 1 cup chopped nuts (such as pecans or walnuts)
• 1 can (14 oz) sweetened condensed milk

Instructions

1. Preheat the oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper or lightly grease it.
   
2. In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until well combined.
   
3. Press the graham cracker mixture into the bottom of the prepared baking dish, forming a firm crust.
   
4. Sprinkle the shredded coconut evenly over the crust.
   
5. Add the semi-sweet chocolate chips, followed by the butterscotch chips, then the chopped nuts, layering each ingredient evenly.
   
6. Pour the sweetened condensed milk over the top of the layered ingredients, ensuring it’s evenly distributed.
   
7. Bake for 25-30 minutes, or until the top is golden brown and bubbly.
   
8. Let the bars cool completely before cutting into squares. Serve and enjoy the delicious layers of sweetness!

2. Apple Cider Donut Holes

Apple Cider Donut Holes are the perfect combination of sweet and spiced, offering the warm, comforting flavors of fall in each bite. Soft on the inside and coated in a cinnamon-sugar mixture, these donut holes have a subtle apple cider flavor that makes them irresistible.

Ingredients

• 1 cup apple cider
• 2 cups all-purpose flour
• ½ cup granulated sugar
• 2 ½ tsp baking powder
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 large egg
• 1 tsp vanilla extract
• 4 tbsp unsalted butter, melted
• ¼ cup cinnamon-sugar (for coating)

Instructions

1. In a small saucepan, bring the apple cider to a boil. Reduce heat and simmer for about 10 minutes, allowing it to reduce to half the original amount. Set aside to cool.
   
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, and nutmeg.
   
3. In a separate bowl, beat the egg, then add the vanilla extract and melted butter. Mix well.
   
4. Add the reduced apple cider to the wet ingredients and stir to combine.
   
5. Slowly fold the dry ingredients into the wet ingredients, mixing just until combined. The dough should be thick but sticky.
   
6. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
   
7. Drop small spoonfuls of dough into the hot oil, frying in batches until golden brown (about 2-3 minutes per batch).
   
8. Remove the donut holes from the oil and let them drain on a paper towel-lined plate.
   
9. While still warm, roll each donut hole in cinnamon-sugar to coat evenly.
   
10. Serve and enjoy these fluffy, apple cider-infused bites of heaven at your graduation celebration!

3. Banana Split Fluff Salad

Banana Split Fluff Salad has a creamy base combined with fresh bananas, pineapple, and whipped topping, reminiscent of a sundae, but with the light and fluffy texture that makes it perfect for any occasion. The addition of chopped nuts and a drizzle of chocolate syrup finishes it off with the classic banana split flavors we all love.

Ingredients

• 2 large bananas, sliced
• 1 cup pineapple chunks, drained
• 1 (8 oz) container of whipped topping
• 1 (5 oz) instant vanilla pudding mix
• 1 ½ cups milk
• ¼ cup mini chocolate chips
• ¼ cup chopped walnuts
• Maraschino cherries, for garnish
• 2 tbsp chocolate syrup, for drizzling

Instructions

1. In a medium bowl, prepare the instant vanilla pudding mix by whisking it together with the milk. Stir until smooth and set it aside to thicken.
   
2. In a large mixing bowl, add the whipped topping and vanilla pudding mixture. Stir together until completely combined.
   
3. Gently fold in the sliced bananas and pineapple chunks, making sure the fruit is evenly distributed throughout the fluff mixture.
   
4. Add the mini chocolate chips and chopped walnuts, stirring to combine.
   
5. Transfer the salad to a serving dish and top it with a drizzle of chocolate syrup.
   
6. Garnish the dessert with maraschino cherries for a classic touch.
   
7. Chill the Banana Split Fluff Salad in the refrigerator for at least 1 hour before serving.
   

4. Blueberry Fluff Salad

Blueberry Fluff Salad is a refreshing dessert that brings together the perfect balance of sweet, creamy, and fruity flavors. The combination of marshmallows, whipped cream, and fresh blueberries creates a dessert salad that’s as beautiful as it is delicious.

Ingredients

• 2 cups fresh blueberries
• 1 (8 oz) container of whipped topping
• 1 (5 oz) package of instant vanilla pudding mix
• 1 ½ cups cold milk
• 1 cup mini marshmallows
• ½ cup white chocolate chips (optional)

Instructions

1. In a medium bowl, whisk together the instant vanilla pudding mix and cold milk until it thickens, about 2 minutes.
   
2. Once the pudding mixture is thickened, gently fold in the whipped topping, stirring until smooth and well combined.
   
3. Add the fresh blueberries and mini marshmallows into the mixture, and fold them in gently to avoid mashing the berries.
   
4. If desired, add in the white chocolate chips for an extra touch of sweetness and texture.
   
5. Chill the Blueberry Fluff Salad in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
   
6. Serve cold and enjoy this creamy, fruity dessert salad at your graduation celebration!

5. Chocolate Coconut Haystacks

Chocolate Coconut Haystacks are a simple yet decadent dessert that requires no baking! These clusters combine the rich flavors of smooth chocolate and chewy coconut for a treat that is easy to prepare and absolutely delicious.

Ingredients

• 2 cups shredded coconut (sweetened or unsweetened)
• 1 cup semisweet chocolate chips
• 1 tablespoon coconut oil (optional)
• ½ teaspoon vanilla extract (optional)
• 1 pinch of sea salt (optional, for extra flavor)

Instructions

1. In a medium-sized bowl, combine the shredded coconut and optional sea salt.
   
2. In a microwave-safe bowl, add the semisweet chocolate chips and coconut oil (if using). Heat the mixture in the microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth.
   
3. Once the chocolate is melted, stir in the vanilla extract if desired.
   
4. Pour the melted chocolate over the shredded coconut mixture, and stir well to coat the coconut evenly with the chocolate.
   
5. Use a spoon to drop spoonfuls of the chocolate-coconut mixture onto a parchment-lined baking sheet. Shape them into clusters or haystacks, depending on your preference.
   
6. Refrigerate the haystacks for about 30-60 minutes, or until the chocolate hardens and the clusters set.
   
7. Once the haystacks are firm, serve and enjoy!

6. Chocolate Peanut Clusters

Chocolate Peanut Clusters are the ultimate snack for any occasion, combining the perfect balance of crunchy peanuts and smooth, rich chocolate. These bite-sized treats are a quick and easy way to satisfy your sweet tooth while adding a delicious crunch with every bite.

Ingredients

• 2 cups unsalted roasted peanuts
• 1 ½ cups semisweet chocolate chips
• 1 tablespoon coconut oil (optional for smooth texture)

Instructions

1. Line a baking sheet with parchment paper to prevent the chocolate from sticking.
   
2. In a microwave-safe bowl, melt the semisweet chocolate chips along with the coconut oil (if using). Heat the mixture in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth.
   
3. Once the chocolate is melted, add the roasted peanuts to the bowl and stir gently to coat the peanuts evenly with the chocolate.
   
4. Drop spoonfuls of the chocolate-coated peanuts onto the prepared baking sheet. You can make them as large or as small as you like.
   
5. Let the clusters sit at room temperature for about 15-30 minutes. Alternatively, refrigerate the clusters for quicker setting.
   
6. Once the chocolate has hardened, remove the clusters from the parchment paper and serve. Enjoy your crunchy, chocolatey treats!

7. Chocolate-Covered Marshmallow Pops

Chocolate-Covered Marshmallow Pops are an easy and fun treat that will add a touch of whimsy to any graduation celebration. These fluffy marshmallows are dipped in silky chocolate and topped with colorful sprinkles, making them a festive and delightful dessert for all ages.

Ingredients

• 12 large marshmallows
• 1 cup semisweet chocolate chips
• 1 tablespoon vegetable oil (optional, for smooth coating)
• ¼ cup colorful sprinkles
• Wooden sticks or skewers

Instructions

1. Insert the wooden sticks into each marshmallow, about halfway through, making sure they are secure.
   
2. In a microwave-safe bowl, melt the chocolate chips. Heat in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth. If the chocolate seems too thick, you can add a tablespoon of vegetable oil to thin it out for easier coating.
   
3. Dip each marshmallow into the melted chocolate, ensuring the entire surface is coated. Allow any excess chocolate to drip off.
   
4. Immediately dip the chocolate-covered marshmallow into the sprinkles, rotating to cover the entire surface with a colorful layer.
   
5. Place the marshmallow pops on a parchment-lined tray to cool and set. Let them sit at room temperature for about 20 minutes, or place them in the refrigerator for quicker setting.
   
6. Once the chocolate has hardened, your chocolate-covered marshmallow pops are ready to serve! Enjoy this delicious treat!

8. Frozen S’mores Bars

Frozen S’mores Bars are a refreshing take on the classic campfire treat, transforming the traditional s’more into a cool, layered dessert perfect for a graduation celebration. These bars feature a crispy graham cracker crust, a creamy marshmallow layer, and a smooth chocolate topping, all frozen to perfection.

Ingredients

• 1 ½ cups graham cracker crumbs
• 6 tablespoons butter, melted
• 2 cups mini marshmallows
• 1 ½ cups heavy whipping cream
• 8 oz semi-sweet chocolate chips
• ½ cup mini chocolate chips (for topping)
• Rainbow sprinkles (optional, for decoration)

Instructions

1. Start by making the crust. In a medium-sized bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture is well combined and resembles wet sand.
   
2. Press the graham cracker mixture into the bottom of a square or rectangular baking dish, spreading it evenly to form a firm crust. Place the dish in the freezer to set while preparing the next layers.
   
3. In a large mixing bowl, whip the heavy cream until stiff peaks form. Fold in the mini marshmallows, being careful not to deflate the whipped cream too much.
   
4. Spread the marshmallow mixture evenly over the chilled graham cracker crust. Smooth out the top with a spatula.
   
5. Melt the semi-sweet chocolate chips in a microwave-safe bowl, stirring every 30 seconds until the chocolate is fully melted and smooth. Pour the melted chocolate over the marshmallow layer and spread it evenly with a spatula.
   
6. Sprinkle mini chocolate chips and rainbow sprinkles (if desired) on top of the chocolate layer for an added touch of sweetness and color.
   
7. Return the dish to the freezer and let it set for at least 3-4 hours or until firm.
   
8. Once set, cut into bars and serve! Enjoy these delicious Frozen S’mores Bars with friends and family at your graduation celebration.

9. Graduation Cap Candy Pops

Graduation Cap Candy Pops are shaped like mini graduation caps, complete with a white chocolate bow tie and a chocolate cap. These candy pops are not only a fun and delicious addition to any graduation dessert table, but they also make for a memorable, themed party favor.

Ingredients

• 1 bag of white chocolate melts
• 1 bag of milk or dark chocolate melts
• Lollipop sticks
• Sprinkles (optional)
• Chocolate drizzle (for decorating)

Instructions

1. Prepare the molds: Begin by setting up a silicone or hard candy mold with cavities for each pop. If you don’t have a mold, you can form the candy pops by hand. You’ll need a flat, smooth surface to form the caps and bows.
   
2. Melt the white chocolate: In a microwave-safe bowl, melt the white chocolate melts in the microwave in 30-second intervals, stirring in between until fully melted.
   
3. Melt the milk or dark chocolate: Do the same with the milk or dark chocolate melts.
   
4. Form the caps: Using the melted milk chocolate, pour it into the top portion of each mold cavity. Allow the chocolate to cool slightly before inserting the lollipop sticks into the center of each pop, pressing down gently so the stick stays secure.
   
5. Form the bows: Once the milk or dark chocolate has cooled and set, melt the white chocolate and carefully pipe or pour a small amount onto each pop’s base to form the bow. Allow the chocolate to harden.
   
6. Decorate the caps: Once the bow ties have set, melt a small amount of milk chocolate and drizzle it over the tops of the caps to create a cap shape, adding sprinkles if desired for extra flair.
   
7. Let it set: Allow the chocolate pops to fully harden and set in the molds for at least 30 minutes.
   
8. Remove and enjoy: Once set, remove the graduation cap candy pops from the molds, and they’re ready to serve!
   

10. Hazelnut Linzer Cookies

Hazelnut Linzer Cookies are a delightful variation of the classic Linzer cookie, featuring a buttery hazelnut shortbread base filled with a vibrant jam center. These delicate, jam-filled cookies are not only beautiful but also have a wonderful nutty flavor thanks to the hazelnuts in the dough.

Ingredients

• 1 ½ cups all-purpose flour
• 1/2 cup ground hazelnuts
• 1/2 cup unsalted butter, softened
• 1/4 cup powdered sugar, plus more for dusting
• 1 large egg
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup raspberry jam (or any jam of your choice)

Instructions

1. Preheat and prep: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
   
2. Mix dry ingredients: In a medium bowl, whisk together the flour, ground hazelnuts, and salt. Set aside.
   
3. Cream butter and sugar: In a large mixing bowl, beat the softened butter and powdered sugar until light and fluffy, about 3-4 minutes.
   
4. Add egg and vanilla: Beat in the egg and vanilla extract until fully combined.
   
5. Combine the dough: Gradually add the dry ingredients to the butter mixture, mixing until the dough comes together. Be careful not to overmix.
   
6. Chill the dough: Wrap the dough in plastic wrap and refrigerate for 30 minutes to make it easier to roll out.
   
7. Roll out the dough: Once chilled, roll the dough out onto a lightly floured surface to about 1/8-inch thickness. Use a round cookie cutter to cut out circles, then cut a smaller heart-shaped hole in half of the cookies to create the top and bottom of the sandwich.
   
8. Bake the cookies: Place the cookies on the prepared baking sheet and bake for 8-10 minutes, or until the edges are lightly golden. Remove from the oven and allow to cool completely on a wire rack.
   
9. Assemble the cookies: Once the cookies are completely cool, spread a generous amount of jam on the solid cookies. Top with the cookies that have the heart-shaped cutout, pressing gently to sandwich them together.
   
10. Dust with powdered sugar: Lightly dust the top of the cookies with powdered sugar before serving.

11. Lemon Meringue Pie

Lemon Meringue Pie perfectly balances tangy lemon filling with a light and fluffy meringue topping. The crisp, buttery pie crust holds a zesty lemon filling that is just the right amount of tart and sweet. The meringue, with its soft, marshmallow-like texture and golden-brown peaks, adds a touch of elegance to this classic dessert.

Ingredients

For the crust

• 1 ½ cups graham cracker crumbs
• 1/3 cup sugar
• 6 tbsp unsalted butter, melted

For the lemon filling

• 1 ½ cups granulated sugar
• 2 tbsp cornstarch
• 1 ¼ cups water
• 3 large egg yolks, beaten
• 1/2 cup freshly squeezed lemon juice
• 2 tbsp unsalted butter
• 1 tsp lemon zest

For the meringue

• 3 large egg whites
• 6 tbsp sugar
• 1 tsp vanilla extract
• 1/4 tsp cream of tartar

Instructions

1. Preheat the oven: Preheat the oven to 350°F (175°C).
   
2. Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture into the bottom of a pie dish, making sure to form a solid crust along the sides. Bake the crust for about 8-10 minutes, until golden and set. Remove from the oven and set aside to cool.
   
3. Prepare the lemon filling: In a medium saucepan, whisk together the sugar and cornstarch. Gradually add the water, stirring constantly. Bring the mixture to a boil over medium heat, stirring frequently until it thickens (about 5 minutes). Reduce the heat to low.
   
4. Add egg yolks: In a separate bowl, whisk the egg yolks. Slowly pour some of the hot sugar mixture into the egg yolks, whisking constantly to temper the eggs. Then slowly add the egg mixture back into the saucepan with the remaining sugar mixture. Continue cooking for 2 more minutes, stirring constantly. Remove from heat.
   
5. Finish the lemon filling: Stir in the lemon juice, lemon zest, and butter into the filling until smooth and well-combined.
   
6. Fill the crust: Pour the lemon filling into the cooled graham cracker crust. Spread evenly with a spatula and set aside.
   
7. Make the meringue: In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the sugar, a tablespoon at a time, and continue to beat on high until stiff peaks form. Add the vanilla extract and cream of tartar, and beat for an additional 1-2 minutes.
   
8. Top the pie: Spread the meringue over the lemon filling, making sure to spread it all the way to the edges to seal the filling. Use the back of a spoon to create peaks and swirls in the meringue.
   
9. Bake the pie: Bake the pie for about 10-12 minutes, or until the meringue is golden brown. Remove from the oven and allow it to cool completely before serving.

12. Lemon Shortbread Bars

Lemon Shortbread Bars combine the buttery richness of a shortbread crust with a vibrant and tangy lemon curd layer. The buttery shortbread base provides the perfect contrast to the smooth and zesty lemon topping, making each bite a delightful balance of sweet and tart flavors.

Ingredients

For the shortbread crust

• 1 ¾ cups all-purpose flour
• ¼ cup powdered sugar
• 1 cup unsalted butter, cold and cut into cubes
• ¼ tsp salt

For the lemon filling

• 3 large eggs
• 1 ¼ cups granulated sugar
• 2 tbsp all-purpose flour
• ½ tsp baking powder
• 1/3 cup freshly squeezed lemon juice
• Zest of 1 lemon
• 2 tbsp unsalted butter, melted
• Powdered sugar for dusting

Instructions

1. Prepare the crust: Preheat the oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper for easy removal.
   
2. Make the shortbread: In a large bowl, combine the flour, powdered sugar, and salt. Add the cold butter and use a pastry cutter or your hands to blend the butter into the dry ingredients until the mixture resembles coarse crumbs. Press the mixture into the prepared baking pan, creating an even layer at the bottom. Bake for about 15-20 minutes, or until the crust is lightly golden. Remove from the oven and set aside to cool slightly.
   
3. Prepare the lemon filling: While the crust is baking, whisk together the eggs, granulated sugar, flour, baking powder, lemon juice, and lemon zest in a separate bowl. Add the melted butter and mix well.
   
4. Bake the bars: Pour the lemon filling over the cooled shortbread crust. Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and lightly golden on top. The center should still have a slight jiggle when shaken.
   
5. Cool and serve: Allow the bars to cool completely in the pan before cutting them into squares. Dust the tops with powdered sugar just before serving.

13. No-Bake Chocolate Éclair Cake

No-Bake Chocolate Éclair Cake has rich layers of graham crackers, creamy vanilla pudding, and luscious chocolate frosting. With its smooth, custard-like filling and a crisp graham cracker base, this cake mimics the texture of a traditional éclair but is much easier to prepare.

Ingredients

For the pudding layer

• 2 (3.4 oz) packages instant vanilla pudding mix
• 3 cups cold milk
• 1 tsp vanilla extract

For the cake assembly

• 1 package (about 14-16) graham crackers
• 1 (8 oz) tub of Cool Whip, thawed

For the chocolate topping

• 1 cup semisweet chocolate chips
• 1 tbsp butter
• 2 tbsp milk

Instructions

1. Prepare the pudding mixture: In a large mixing bowl, whisk together the vanilla pudding mix and cold milk until the pudding thickens (about 2 minutes). Stir in the vanilla extract, and then gently fold in the Cool Whip until well combined.
   
2. Assemble the cake: In a 9×13-inch dish, lay down a layer of graham crackers, covering the bottom of the dish completely. Spread half of the pudding mixture over the graham crackers, smoothing it into an even layer. Repeat with another layer of graham crackers and the remaining pudding mixture. Top with one more layer of graham crackers, pressing gently.
   
3. Make the chocolate topping: In a microwave-safe bowl, combine the chocolate chips, butter, and milk. Microwave in 20-second intervals, stirring in between, until the chocolate is completely melted and smooth. Pour the chocolate mixture over the graham cracker layers, spreading it evenly across the top.
   
4. Chill the cake: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cake to set.
   
5. Serve: Once chilled, slice the cake into squares and serve chilled for a deliciously creamy dessert.

14. Peanut Butter Blossoms

Peanut Butter Blossoms bring together the nutty richness of peanut butter with the smooth sweetness of chocolate. These cookies are topped with a Hershey’s Kiss, making them a perfect blend of textures and flavors. The cookies themselves are slightly crisp on the outside, with a tender, melt-in-your-mouth interior that pairs perfectly with the chocolate center.

Ingredients

For the cookies

• 1 cup peanut butter
• 1 cup sugar
• 1 egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 cup granulated sugar (for rolling)

For the topping

• 24 Hershey’s Kisses (unwrapped)

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
   
2. Make the cookie dough: In a large bowl, combine the peanut butter, 1 cup of sugar, egg, vanilla extract, and baking soda. Mix until smooth and well-combined. The dough should be thick and sticky.
   
3. Form the cookies: Roll the dough into 1-inch balls and roll each ball in granulated sugar to coat. Place the balls onto the prepared baking sheet, spacing them about 2 inches apart.
   
4. Bake the cookies: Bake the cookies in the preheated oven for about 8-10 minutes, or until the edges are golden brown.
   
5. Add the Hershey’s Kisses: Once the cookies are done baking, remove them from the oven. Immediately press a Hershey’s Kiss into the center of each cookie, gently pressing down so that the cookie cracks around the edges.
   
6. Cool and serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

15. Peanut Butter Buckeyes

Peanut Butter Buckeyes resemble Ohio’s famous buckeye nut. These bite-sized treats are perfect for any occasion, offering the perfect balance of salty and sweet flavors. The creamy peanut butter center, paired with the thick chocolate coating, makes them a favorite for those who love the combination of peanut butter and chocolate.

Ingredients

For the peanut butter filling

• 1 ½ cups peanut butter (creamy)
• ¾ cup unsalted butter (softened)
• 1 ¼ cups powdered sugar
• 1 tsp vanilla extract

For the chocolate coating

• 2 cups semi-sweet chocolate chips
• 1 tbsp coconut oil (optional, for smoothness)

Instructions

1. Make the peanut butter filling: In a large mixing bowl, combine the peanut butter and softened butter. Mix until smooth and creamy. Gradually add the powdered sugar, a little at a time, and continue to mix until fully combined. Stir in the vanilla extract.
   
2. Shape the peanut butter balls: Using your hands or a spoon, roll the peanut butter mixture into 1-inch balls. Place the balls onto a baking sheet lined with parchment paper. Refrigerate the peanut butter balls for about 30 minutes to firm up.
   
3. Prepare the chocolate coating: While the peanut butter balls are chilling, melt the chocolate chips. In a microwave-safe bowl, combine the chocolate chips and coconut oil (if using). Heat in the microwave in 20-second intervals, stirring between each, until the chocolate is smooth and fully melted.
   
4. Dip the peanut butter balls: Using a toothpick or fork, dip each peanut butter ball into the melted chocolate, leaving a small portion of the peanut butter exposed at the top (to mimic the appearance of a buckeye nut). Place the dipped balls back onto the parchment paper.
   
5. Chill the buckeyes: Once all the peanut butter balls are dipped, return the tray to the refrigerator for about 30 minutes to allow the chocolate to set.
   
6. Serve and enjoy: Once the chocolate has hardened, your Peanut Butter Buckeyes are ready to serve! Store any leftovers in an airtight container in the refrigerator.

16. Peanut Butter Fudge

Peanut Butter Fudge is the ultimate indulgence for anyone who loves the creamy richness of peanut butter combined with the sweetness of fudge. This melt-in-your-mouth treat is perfect for any occasion, whether it’s a special celebration or a casual snack.

Ingredients

• 1 cup peanut butter (creamy)
• 1 cup unsalted butter
• 1 ½ cups powdered sugar
• 1 tsp vanilla extract
• ½ tsp salt
• ½ cup semi-sweet chocolate chips (optional for topping)
• Coarse sea salt (for sprinkling)

Instructions

1. Prepare the pan: Line an 8×8-inch square baking pan with parchment paper or lightly grease it for easy removal of the fudge once it has set.
   
2. Melt the butter and peanut butter: In a saucepan over medium heat, melt the butter and peanut butter together, stirring occasionally. Once melted and smooth, remove the mixture from the heat.
   
3. Combine the ingredients: Stir in the powdered sugar, vanilla extract, and salt until well combined. The mixture will become thick and creamy.
   
4. Pour the fudge mixture: Transfer the peanut butter mixture into the prepared baking pan. Spread it evenly using a spatula or the back of a spoon to ensure a smooth surface.
   
5. Chill the fudge: Refrigerate the fudge for at least 2 hours or until it has set completely and is firm to the touch.
   
6. Optional chocolate topping: If desired, melt the chocolate chips in the microwave or over a double boiler, then pour it over the chilled peanut butter fudge. Sprinkle with a pinch of coarse sea salt for an extra touch of flavor.
   
7. Cut and serve: Once the fudge is set, lift it out of the pan using the parchment paper and cut it into small squares. Serve and enjoy the creamy, rich flavors of homemade peanut butter fudge.

17. Pretzel Toffee Bark

Pretzel Toffee Bark showcases crispy pretzels that create a crunchy base, while the buttery toffee adds richness and sweetness, all topped off with a smooth layer of milk or dark chocolate. It’s the ultimate snack that combines both textures and flavors in every bite.

Ingredients

• 2 cups mini pretzels (about 40 pretzels)
• 1 cup unsalted butter
• 1 cup packed brown sugar
• 2 cups milk or dark chocolate chips
• ¼ tsp coarse sea salt (optional)

Instructions

1. Prepare the baking sheet: Line a baking sheet with parchment paper and spread the mini pretzels in a single layer across the sheet, covering as much surface area as possible.
   
2. Make the toffee: In a medium saucepan over medium heat, melt the butter. Once melted, stir in the brown sugar and bring the mixture to a boil. Let it simmer for about 3-4 minutes while stirring constantly, until the mixture thickens and turns into a smooth, golden toffee.
   
3. Pour the toffee: Immediately pour the hot toffee over the pretzels, making sure to evenly coat them. Spread the toffee with a spatula, ensuring that all the pretzels are covered.
   
4. Bake the bark: Preheat your oven to 350°F (175°C). Bake the toffee-covered pretzels for 5-7 minutes, or until the toffee has bubbled up and is golden brown.
   
5. Add the chocolate: Once the bark is out of the oven, sprinkle the chocolate chips evenly over the toffee pretzels. Let the heat from the toffee melt the chocolate for about 5 minutes. Then, spread the melted chocolate over the pretzels with a spatula for an even coat.
   
6. Set the bark: Let the chocolate set at room temperature, or speed up the process by placing the baking sheet in the refrigerator for 30 minutes to an hour, until the bark is completely cooled and firm.
   
7. Break into pieces: Once the bark is completely set, break it into pieces of your desired size. Sprinkle with sea salt, if desired, for an extra salty kick.

18. Raspberry Thumbprint Cookies

Raspberry Thumbprint Cookies are a classic, buttery treat that has a soft, crumbly texture that perfectly complements the sweet-tart raspberry jam center. The thumbprint design in the center not only adds a rustic charm to these cookies but also makes them incredibly easy to fill with any fruit jam or preserve of your choice.

Ingredients

• 1 cup unsalted butter, softened
• ½ cup granulated sugar
• 1 large egg yolk
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• ¼ tsp salt
• ⅓ cup raspberry jam
• Powdered sugar, for dusting

Instructions

1. Prepare the dough: Preheat your oven to 350°F (175°C). In a medium-sized bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg yolk and vanilla extract, and beat until combined. Gradually add the flour and salt, mixing until just combined to form a dough.
   
2. Shape the cookies: Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper. Gently press your thumb into the center of each ball to create a small indentation.
   
3. Add the jam: Spoon a small amount of raspberry jam into each thumbprint. Be careful not to overfill to prevent the jam from spilling out during baking.
   
4. Bake the cookies: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
   
5. Cool and dust with powdered sugar: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, dust with powdered sugar for a light, sweet finish.

19. Rock Candy Sticks

Rock Candy Sticks are made by crystallizing sugar onto sticks. These vibrant candy sticks are not only fun to look at but also satisfyingly sweet. Their large sugar crystals make for a crunchy, candy-like texture that is perfect for anyone with a sweet tooth.

Ingredients

• 3 cups granulated sugar
• 1 cup water
• 1 teaspoon flavoring extract (such as vanilla, cherry, or grape)
• Food coloring (various colors)
• Wooden sticks or skewers
• A glass jar or container for hanging the sticks

Instructions

1. Prepare the solution: In a saucepan, combine the water and sugar. Heat over medium heat, stirring constantly, until the sugar dissolves completely. Allow the mixture to come to a gentle simmer, then remove from the heat.
   
2. Add flavor and color: Once the sugar solution has cooled slightly, stir in your chosen flavoring extract and a few drops of food coloring. You can divide the solution into separate containers if you want to create multiple colors of rock candy.
   
3. Prepare the sticks: Skewer the wooden sticks with a few sugar crystals and then set them aside to dry. This helps the crystals to adhere better during the crystallization process.
   
4. Pour into jars: Pour the sugar solution into your glass jars, leaving enough room at the top for the sticks. Hang the prepared sticks into the jars, ensuring they do not touch the sides.
   
5. Let it crystallize: Allow the jars to sit in a cool, undisturbed area for several days. Over time, sugar crystals will form on the sticks. The longer they sit, the larger the crystals will grow.
   
6. Remove and dry: Once the crystals have formed to your desired size, carefully remove the sticks from the jars and allow them to dry for a few hours before serving or packaging.

20. Salted Caramel Pretzel Bites

Salted Caramel Pretzel Bites are an amazing combination of sweet and salty. These bites start with crunchy pretzels, filled with gooey caramel, and then dipped in smooth chocolate. To add an extra touch, a sprinkle of sea salt finishes these bite-sized treats, making each piece irresistible.

Ingredients

• 1 bag mini pretzel twists
• 1 bag soft caramel candies (or caramel bits)
• 1 cup milk chocolate chips
• 1/4 teaspoon sea salt

Instructions

1. Prepare the caramel: Unwrap the caramel candies and place them in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
   
2. Assemble the bites: Lay the mini pretzels flat on a baking sheet lined with parchment paper. Place a small spoonful of melted caramel on top of each pretzel. Top with another pretzel to make a sandwich. Press gently to ensure the caramel sticks.
   
3. Chill the pretzels: Allow the caramel pretzel sandwiches to cool and set at room temperature or refrigerate them for about 10 minutes to firm up the caramel.
   
4. Dip in chocolate: While the pretzels are cooling, melt the milk chocolate chips in a microwave-safe bowl, microwaving in 20-second intervals until completely melted and smooth. Dip each pretzel sandwich halfway into the melted chocolate, allowing excess chocolate to drip off.
   
5. Sprinkle sea salt: After dipping the pretzel bites in chocolate, immediately sprinkle a small pinch of sea salt on top of each one while the chocolate is still soft.
   
6. Cool and set: Place the dipped pretzels back onto the parchment-lined baking sheet and let them cool completely. For quicker setting, refrigerate them for about 15 minutes.

21. Tapioca Pudding

Tapioca Pudding is a beloved dessert made with simple ingredients like milk, sugar, and vanilla, and the tiny pearls absorb all the sweet, rich flavors as they cook. Topped with a dusting of cinnamon or nutmeg, Tapioca Pudding provides a comforting, nostalgic treat that can be enjoyed by all ages.

Ingredients

• 1/4 cup small tapioca pearls
• 2 1/2 cups whole milk
• 1/2 cup sugar
• 1/4 teaspoon vanilla extract
• Pinch of salt
• 1 egg (optional, for extra creaminess)

Instructions

1. Prepare the tapioca pearls: In a medium-sized bowl, soak the tapioca pearls in cold water for about 30 minutes. After soaking, drain the pearls and set them aside.
   
2. Cook the pudding: In a medium saucepan, combine the soaked tapioca pearls, milk, sugar, and a pinch of salt. Place the pan over medium heat and stir constantly to prevent the milk from scorching. Bring the mixture to a simmer and cook for about 15-20 minutes, or until the tapioca pearls have expanded and become translucent.
   
3. Optional egg step: If you’d like a creamier texture, beat the egg in a small bowl and temper it by adding a small amount of the hot milk mixture to the egg, whisking constantly. Then, slowly stir the egg mixture back into the saucepan, ensuring the pudding thickens without curdling. Cook for an additional 2-3 minutes.
   
4. Add vanilla: Once the pudding reaches your desired consistency (it should be thick but still pourable), remove it from the heat and stir in the vanilla extract. Taste the pudding and adjust the sweetness, if desired.
   
5. Chill and serve: Allow the tapioca pudding to cool to room temperature, then transfer it to serving bowls. Refrigerate for at least an hour to chill. Before serving, garnish with a sprinkle of cinnamon or nutmeg for extra flavor.

Conclusion

As you prepare to celebrate your graduation, don’t forget the dessert! Whether you’re serving individually sized treats or a large, shareable dessert, these 21 graduation desserts will certainly bring joy and delight to your celebration. So go ahead, indulge in these sweet creations, and let them be a sweet ending to a wonderful graduation day.