15 Amazing Blue Baby Shower Treats That Make Memories

You’ve got the guest list and the bunting. Now you need treats that match the mood and make memories. These Blue Baby Shower Treats bring color, charm, and a little whimsy to dessert tables. Whether you’re planning a soft pastel brunch or a bold blue bash, you’ll find something here that fits the vibe.

Inside you’ll get fifteen party-ready recipes, from tender cupcakes and delicate macarons to crunchy candy pretzel sticks and creamy parfait shooters. Each recipe includes full ingredients, clear instructions, and serving tips so you can prep with confidence. You’ll find classics turned blue and fresh ideas that guests will remember. Pin your favorites, try one this weekend, and get ready to wow the crowd with Blue Baby Shower Treats that taste as good as they look.

1. Blue Baby Shower Treats: Blue Velvet Cupcakes

These blue velvet cupcakes are moist and tender with a subtle cocoa tang. The cream cheese frosting is tangy and smooth, balancing the sweet cake. They fit the theme perfectly with their vivid blue crumb and pastel frosting. Guests love them at baby showers, brunches, and gender reveal teas. You’ll notice a soft cocoa aroma and a velvety crumb when you bite in.

Ingredients

• 1 1/4 cups (160 g) all-purpose flour
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (55 g) light brown sugar, packed
• 1/4 cup (22 g) cocoa powder, sifted
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (120 ml) buttermilk, room temperature
• 1/3 cup (75 ml) vegetable oil
• 1 large egg, room temperature
• 1 tbsp blue gel food coloring
• 1 tsp vanilla extract
• 4 oz (113 g) cream cheese, softened
• 1/2 cup (115 g) unsalted butter, softened
• 2 cups (240 g) powdered sugar, sifted
• Fresh blueberries for garnish

Instructions

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
2. Whisk together flour, granulated sugar, brown sugar, cocoa, baking powder, baking soda, and salt in a bowl.
3. In a separate bowl, combine buttermilk, oil, egg, blue gel, and vanilla. Whisk until smooth.
4. Pour wet into dry. Stir until just combined; don’t overmix. Batter should be thick but pourable.
5. Divide batter evenly into liners, filling about 2/3 full.
6. Bake 15–18 minutes, until a toothpick comes out with a few moist crumbs and edges spring back.
7. Cool cupcakes in pan 5 minutes, then transfer to a rack to cool completely.
8. For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and beat until fluffy, about 3 minutes.
9. Pipe or spread frosting on cooled cupcakes. Top with fresh blueberries.
10. Chill 30 minutes if you want firmer frosting. Store in fridge up to 3 days.

How to Serve It

Serve on a white cake stand for contrast. Garnish with extra blueberries and a light dusting of powdered sugar. Pair with sparkling lemonade or chamomile tea. Keep cupcakes refrigerated if not serving within two hours. Make frosting a day ahead and assemble the morning of the shower. Perfect for spring or pastel-themed baby shower desserts.

2. Blueberry Lemon Mini Tarts — Baby Shower Desserts

These mini tarts combine bright lemon curd and juicy blueberry compote. The contrast of tart lemon and sweet berries creates a lively flavor profile. Their small size makes them ideal finger foods for mingling guests. You’ll love the buttery crust giving a crisp snap, then a burst of citrus and berry in each bite.

Ingredients

• 1 1/4 cups (160 g) all-purpose flour
• 1/4 cup (50 g) granulated sugar
• 1/4 tsp salt
• 1/2 cup (115 g) unsalted butter, cold and cubed
• 1 egg yolk
• 2 tbsp ice water
• 3/4 cup (180 ml) lemon juice (fresh)
• 1/2 cup (100 g) granulated sugar (for curd)
• 3 large eggs
• 4 tbsp (56 g) unsalted butter, softened (for curd)
• 1 cup (150 g) fresh blueberries
• 2 tbsp granulated sugar (for compote)
• 1 tsp lemon zest
• Powdered sugar for dusting

Instructions

1. Make tart shells: pulse flour, sugar, salt, and cold butter in a food processor until pea-sized crumbs form.
2. Add egg yolk and ice water until dough holds. Don’t overwork.
3. Press dough into a disk, wrap, and chill 30 minutes.
4. Preheat oven to 375°F (190°C). Roll dough and press into a 12-cup mini tart pan.
5. Prick bottoms, line with parchment and beans. Blind-bake 12–15 minutes, then remove weights and bake 5 more minutes until golden. Cool.
6. For lemon curd, whisk lemon juice, sugar, and eggs in a saucepan over medium-low heat until thick, about 6–8 minutes.
7. Remove from heat. Whisk in butter until glossy. Strain and cool slightly.
8. For blueberry compote, cook blueberries and sugar over medium heat 4–6 minutes, until soft and syrupy. Add lemon zest.
9. Fill shells halfway with lemon curd. Top with a spoonful of blueberry compote.
10. Chill 1 hour before serving. Dust lightly with powdered sugar.

How to Serve It

Arrange tarts on a tiered tray for visual impact. Garnish with micro mint or lemon zest curls. Pair with iced tea or a light prosecco. Store chilled in an airtight container up to 3 days. Make tart shells a day ahead and assemble on the day of the event.

3. Blue Baby Shower Treats: Blue Ombre Cake Pops

These blue ombre cake pops are playful and portable. Crumbly cake mixes with sweet frosting create a dense center dipped in glossy candy coating. The ombre effect gives a charming, photo-ready look. Kids and adults alike love the single-serve treat on a stick for easy snacking.

Ingredients

• 2 cups (240 g) crumbled baked cake (vanilla or blue velvet), cooled
• 3/4 cup (180 g) cream cheese frosting or buttercream
• 12 oz (340 g) white candy melts, divided and tinted
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 6 tbsp (85 g) powdered sugar (if needed)
• 12 lollipop sticks
• Sprinkles in blue and silver
• Parchment paper for drying
• Optional: 1 tsp coconut oil for thinning coating

Instructions

1. Crumble cooled cake into a large bowl. Add frosting, vanilla, and salt. Mix until it forms a moldable dough.
2. Shape into 24 1-inch balls and place on a parchment-lined tray. Freeze 15 minutes.
3. Melt candy melts in microwave in 30-second bursts, stirring until smooth. Divide and tint three shades of blue.
4. Dip tip of each stick in melted coating, then insert into each cake ball. Freeze 10 minutes to set.
5. Dip each ball into the lightest blue coating, let set on parchment.
6. Using darker blue shades, dip or drizzle to create an ombre look. Work quickly for smooth coating.
7. Add sprinkles before coating sets. If coating thickens, stir in small amounts of coconut oil.
8. Let cake pops dry 30–45 minutes until firm. Store in an airtight container in fridge 3 days.

How to Serve It

Present cake pops in a decorative foam block hidden by tissue paper. Tie small ribbons near the base for festive flair. Pair with coffee or sparkling cider. Make pops a day ahead and keep chilled. For a summer shower, serve on ice-filled trays to keep coating firm.

4. Cotton Candy Meringue Kisses — Blue Baby Shower Sweets

These meringue kisses are airy, crisp, and melt on the tongue. Lightly sweetened and tinted a soft blue, they add a whimsical touch. They’re perfect for baby showers where you want pretty, low-maintenance sweets. You’ll smell toasted sugar and notice the crisp shell with a slightly chewy center.

Ingredients

• 4 large egg whites, room temperature
• 1 cup (200 g) granulated sugar
• 1/4 tsp cream of tartar
• 1/2 tsp vanilla extract
• 1/8 tsp salt
• 1/2 tsp blue gel food coloring
• 1/4 cup (30 g) powdered sugar for dusting
• Edible pearl dust or glitter for garnish
• Piping bag with star tip

Instructions

1. Preheat oven to 200°F (95°C). Line two baking sheets with parchment.
2. Whip egg whites with cream of tartar on medium speed until foamy.
3. Gradually add granulated sugar 1 tbsp at a time, increasing speed to high. Whip until glossy peaks form and sugar dissolves.
4. Fold in vanilla, salt, and blue gel gently until color is even.
5. Transfer to a piping bag. Pipe small kisses about 1 inch wide.
6. Sprinkle with powdered sugar and pearl dust.
7. Bake 1 hour 15 minutes until dry and easily lifts from parchment.
8. Turn off oven and let meringues cool inside 30 minutes to prevent cracking.
9. Store in an airtight container at room temperature up to 2 weeks.

How to Serve It

Scatter meringues on a dessert platter or nestle them in cupcake liners. They pair nicely with tea or delicate mousse. Keep them dry and avoid humid days. Make them several days ahead for easy assembly. Use them as cupcake toppers or party favors in cellophane bags tied with blue ribbon.

5. Blueberry Cheesecake Bites — Baby Shower Desserts

Creamy cheesecake meets bright blueberry in bite-sized form. These cheesecake bites are rich but balanced with a buttery graham crust. They’re elegant and easy to eat standing up at a shower. You’ll taste tangy cream cheese and sweet berry with every spoonful.

Ingredients

• 1 1/2 cups (150 g) graham cracker crumbs
• 6 tbsp (85 g) unsalted butter, melted
• 2 tbsp granulated sugar
• 16 oz (450 g) cream cheese, softened
• 1/2 cup (100 g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1/2 cup (120 ml) sour cream
• 1 cup (150 g) fresh blueberries
• 2 tbsp sugar (for compote)
• 1 tsp lemon juice

Instructions

1. Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with liners.
2. Mix graham crumbs, melted butter, and sugar. Press 1 tbsp into each liner to form crust.
3. Beat cream cheese and sugar until smooth. Add eggs one at a time.
4. Stir in vanilla and sour cream until smooth.
5. Spoon filling over crust, filling about 3/4 full.
6. Bake 18–22 minutes, until centers are set but slightly jiggly. Edges will be lightly golden.
7. Cool in pan 30 minutes, then chill 2 hours.
8. For blueberry compote, simmer blueberries, sugar, and lemon juice 5–7 minutes until syrupy. Cool.
9. Top each bite with compote before serving.

How to Serve It

Serve chilled on a decorative platter with extra blueberries. Garnish with mint leaves and a light lemon zest. Pair with coffee or sparkling water. Store refrigerated up to 4 days. Assemble compote ahead and add right before serving for fresh flavor.

6. Blue Macarons with Lemon Curd — Blue Desserts

These blue macarons have crisp shells and chewy interiors. Tangy lemon curd adds a bright, zesty pop against sweet shells. They’re delicate and dress up any dessert table. You’ll smell almond and lemon, and enjoy the satisfying shell-to-fill contrast.

Ingredients

• 1 3/4 cups (175 g) powdered sugar
• 1 cup (100 g) almond flour, finely ground
• 3 large egg whites, room temperature
• 1/4 cup (50 g) granulated sugar
• Pinch salt
• 1/2 tsp blue gel food coloring
• 1/2 cup (120 ml) lemon curd (homemade or store-bought)
• 1/4 tsp vanilla extract
• Optional: 1 tbsp cornstarch (if almond flour is moist)

Instructions

1. Sift powdered sugar and almond flour together. Discard large bits.
2. Whip egg whites with salt until foamy. Gradually add granulated sugar and whip to stiff, glossy peaks.
3. Fold dry mix into whites in batches. Add blue gel during folding. Batter should flow like lava.
4. Transfer batter to piping bag and pipe 1.5-inch rounds onto parchment. Tap trays to remove air bubbles.
5. Let piped shells rest 30–45 minutes until a thin skin forms.
6. Preheat oven to 300°F (150°C). Bake one tray at a time 12–14 minutes until set.
7. Cool completely. Pair matching shells and pipe lemon curd into centers.
8. Chill 24 hours for best texture, then serve at room temperature.
9. Troubleshooting: If shells crack, reduce oven temp by 10–15°F. If feet don’t form, increase resting time.

How to Serve It

Arrange macarons on a porcelain tray with lemon wedges for contrast. Pair with Earl Grey tea or light champagne. Store refrigerated in an airtight container up to 3 days. Bring to room temperature 30 minutes before serving. Make shells a day ahead and fill just before the shower.

7. Blue Baby Shower Treats: Swirled Sugar Cookies

These swirled sugar cookies are buttery and decorated with elegant blue icing. The marbled royal icing creates a lovely focal point for a baby shower table. They stay crisp with a tender center. You’ll taste rich butter and sweet vanilla with a delicate crunch.

Ingredients

• 2 3/4 cups (345 g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup (227 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1/2 tsp almond extract (optional)
• 2 tbsp milk
• Royal icing: 3 cups (360 g) powdered sugar, 2 tbsp meringue powder, 4–6 tbsp water
• Blue gel food coloring
• Blue sanding sugar for decoration

Instructions

1. Whisk flour, baking powder, and salt. Set aside.
2. Beat butter and sugar until light and fluffy, about 2–3 minutes.
3. Add egg, vanilla, and almond extract. Mix.
4. Gradually add dry mix and milk until dough forms.
5. Divide dough, chill 1 hour wrapped, until firm.
6. Roll dough to 1/4-inch thickness. Cut with round cookie cutter.
7. Bake at 350°F (175°C) for 8–10 minutes, until edges are just golden.
8. Cool completely on a wire rack.
9. Make royal icing by whisking powdered sugar, meringue powder, and water to piping consistency. Tint one bowl blue.
10. For swirl, spoon white and blue icing together and stir lightly. Flood cookie and let set 2–3 hours.
11. Sprinkle blue sanding sugar before icing sets for sparkle.

How to Serve It

Stack on a tiered cookie stand for a pretty display. Garnish with edible pearls or small fondant bows. Pair with milk or tea. Store in an airtight container at room temperature up to 5 days. Make and ice a day ahead; store layered with parchment.

8. Blue Punch Jell-O Shots — Non-Alcoholic Baby Shower Snacks

These blue punch Jell-O shots are playful and kid-friendly. They use blue fruit punch and gelatin for a firm, wobbly texture. Topped with whipped cream, they're festive and easy to serve. You’ll get a fruity aroma and a cool, jiggly mouthfeel.

Ingredients

• 2 cups (480 ml) blue fruit punch
• 2 tbsp granulated sugar
• 2 1/2 tsp unflavored gelatin (one packet)
• 1/2 cup (120 ml) cold water
• 1 cup (240 ml) cold lemonade (optional for tang)
• 1 cup (240 ml) whipped cream for topping
• Edible confetti or star sprinkles
• 24 2-oz clear plastic cups

Instructions

1. Sprinkle gelatin over 1/2 cup cold water. Let bloom 5 minutes.
2. Heat 1/2 cup of fruit punch until just simmering. Stir in bloomed gelatin and sugar until dissolved.
3. Combine with remaining fruit punch and lemonade if using. Mix well.
4. Pour into 24 small cups about 3/4 full.
5. Chill in fridge 3–4 hours, until firm.
6. Top with whipped cream and sprinkles before serving.
7. Keep chilled until serving. If shots are too firm, reduce gelatin to 2 tsp next time.

How to Serve It

Arrange on a serving tray with small spoons. Garnish with a mint leaf or small berry for color contrast. Serve chilled; don’t leave at room temperature for more than 2 hours. Prepare the night before and top with whipped cream just before guests arrive.

9. Coconut Blue Trifle Cups — Baby Shower Desserts

These coconut blue trifle cups are light, tropical, and visually striking. Layers of coconut cake, blue-tinted whipped cream, and toasted coconut give a mix of textures. They're perfect individual servings for easy passing. You’ll catch coconut aroma and enjoy creamy-sponge bites with toasted crunch.

Ingredients

• 8 oz (225 g) store-bought or homemade coconut cake, cut into 1-inch cubes
• 1 1/2 cups (360 ml) heavy cream, chilled
• 1/4 cup (30 g) powdered sugar
• 1 tsp vanilla extract
• 1/2 tsp coconut extract
• Blue gel food coloring
• 1 cup (85 g) sweetened shredded coconut, toasted
• 1/2 cup (120 ml) coconut milk
• 2 tbsp shredded coconut for garnish
• 12 clear 6-oz cups

Instructions

1. Toast 1 cup shredded coconut in a dry skillet over medium heat until golden. Cool.
2. Whip heavy cream, powdered sugar, vanilla, and coconut extract until soft peaks form. Tint with blue gel to desired shade.
3. Combine cake cubes with a splash of coconut milk to moisten.
4. Layer 1 tbsp cake, 2 tbsp blue whipped cream, and a sprinkle of toasted coconut in each cup.
5. Repeat layers until cups are nearly full. Top with extra whipped cream and toasted coconut.
6. Chill 1 hour to set flavors.
7. Store refrigerated up to 2 days. Avoid freezing.

How to Serve It

Serve trifles chilled in clear cups to show layers. Add a mini umbrella or edible orchid for tropical flair. Pair with coconut water or iced tea. Make cups a few hours ahead and keep chilled. For a lighter version, use whipped coconut cream.

10. Blue Frosted Rice Krispie Nests with Candy Eggs

These rice krispie nests are crunchy with a sweet marshmallow base. Blue frosting and candy eggs create a playful nest look. Kids adore them, and they’re an easy no-bake treat for a busy shower day. You’ll hear the crisp snap when you bite in and taste sweet marshmallow and creamy frosting.

Ingredients

• 6 cups (150 g) crispy rice cereal
• 4 tbsp (56 g) unsalted butter
• 10 oz (280 g) mini marshmallows
• 1 tsp vanilla extract
• Blue gel food coloring
• 1 cup (120 g) white chocolate chips, melted
• 24 candy eggs (chocolate or malted)
• Nonpareil sprinkles (optional)
• Parchment paper

Instructions

1. Line a baking sheet with parchment.
2. Melt butter in a large saucepan over low heat. Add marshmallows and stir until melted.
3. Remove from heat. Stir in vanilla and a few drops of blue gel until color is even.
4. Add rice cereal and mix until fully coated.
5. Using oiled hands or a scoop, form 24 small nests on parchment, making a well in center.
6. Press melted white chocolate around the inner rim for glossy look, if desired.
7. Place candy eggs in each nest.
8. Let set 30 minutes until firm. Store in an airtight container at room temperature 3 days.

How to Serve It

Arrange nests on a wicker tray for a rustic look. Add edible grass or pastel confetti around them. Pair with milk or iced coffee. Make a day ahead and store in a cool, dry place. For gluten-free option, use gluten-free cereal.

11. Blueberry Yogurt Parfait Shooters — Blue Baby Shower Treats

These blueberry yogurt parfait shooters are fresh and light. Creamy yogurt pairs with tart blueberries and crunchy granola. They make a refreshing option among richer Blue Baby Shower Treats. You’ll enjoy contrasting textures and bright berry flavor in every spoonful.

Ingredients

• 2 cups (480 g) plain Greek yogurt
• 1/4 cup (30 g) powdered sugar or honey
• 1 tsp vanilla extract
• 1 cup (150 g) blueberry compote or crushed blueberries
• 1 cup (100 g) granola
• 1 cup (150 g) fresh blueberries
• Blue gel food coloring (optional, for visual blue layer)
• Fresh mint for garnish
• 8 4-oz clear shooter glasses

Instructions

1. Whisk Greek yogurt, powdered sugar (or honey), and vanilla until smooth. Tint lightly with blue gel if desired.
2. Spoon 1 tbsp granola into the bottom of each shooter.
3. Add 1 tbsp yogurt layer, then 1 tbsp blueberry compote, repeating to create layers.
4. Top with fresh blueberries and a sprinkle of granola.
5. Garnish with mint.
6. Chill 30 minutes to let layers set.
7. Serve immediately or keep refrigerated up to 1 day.

How to Serve It

Serve shooters chilled on a mirrored tray for reflections. Add small spoons or mini wooden spoons. Pair with herbal tea or a mimosa bar for adults. Make parfaits no more than a day ahead to keep granola crunchy. For dairy-free, use coconut yogurt and dairy-free granola.

12. Frosted Blue Donut Holes — Baby Shower Donuts

These frosted donut holes are pillowy and sweet. A thin blue glaze adds color without weighing them down. They’re perfect bite-size treats for guests to grab and enjoy. You’ll smell warm donut dough and taste a soft crumb with a sweet glaze.

Ingredients

• 2 cups (250 g) all-purpose flour
• 1/4 cup (50 g) granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 2 tbsp unsalted butter, melted
• 1/2 cup (120 ml) milk
• 1/4 cup (60 ml) plain yogurt
• 1 large egg
• 1 tsp vanilla extract
• Vegetable oil for frying
• Glaze: 1 1/2 cups (180 g) powdered sugar, 2–3 tbsp milk, blue gel food coloring
• Silver dragées for garnish

Instructions

1. Whisk flour, sugar, baking powder, and salt.
2. In another bowl, mix butter, milk, yogurt, egg, and vanilla.
3. Combine wet and dry until a soft dough forms. Don’t overmix.
4. Heat oil in a heavy pot to 350°F (175°C).
5. Roll dough into 1-inch balls. Fry in batches 2–3 minutes, turning, until golden.
6. Drain on paper towels and cool slightly.
7. Make glaze by whisking powdered sugar and milk until smooth, then tint blue.
8. Dip warm donut holes into glaze and place on rack to set.
9. Top with silver dragées before glaze firms.
10. Serve within a few hours for best texture. Store in airtight container at room temperature 1 day.

How to Serve It

Pile donut holes in a decorative bowl and provide small tongs. Pair with coffee, hot chocolate, or chai. Make dough ahead and fry fresh the day of the event. For a baked version, use donut hole pan and bake at 350°F (175°C) for 8–10 minutes.

13. Blueberry Scone Bites — Tea Party Baby Shower Treats

These blueberry scone bites are tender, flaky, and buttery. Bursts of fresh blueberries add juicy pockets of flavor. They’re an excellent addition to a tea-time baby shower. You’ll enjoy a slightly crisp exterior and a soft crumb inside with fruity notes.

Ingredients

• 2 cups (240 g) all-purpose flour
• 1/3 cup (67 g) granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 6 tbsp (85 g) cold unsalted butter, cubed
• 3/4 cup (180 ml) heavy cream or buttermilk, cold
• 1 large egg
• 1 cup (150 g) fresh blueberries
• Zest of 1 lemon
• Glaze: 1 cup (120 g) powdered sugar, 2 tbsp lemon juice

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. Whisk flour, sugar, baking powder, and salt.
3. Cut in cold butter until mixture resembles coarse crumbs.
4. Whisk cream and egg. Stir into dry mix until a shaggy dough forms.
5. Fold in blueberries and lemon zest gently.
6. Pat dough to 1-inch thickness and cut into 2-inch rounds for bites.
7. Bake 12–15 minutes, until golden and a toothpick comes out clean.
8. Cool slightly. Whisk glaze and drizzle over scones.
9. Serve warm or at room temperature. Store in an airtight container 2 days.

How to Serve It

Serve on a porcelain platter with clotted cream and extra jam. Garnish with lemon zest and a few whole blueberries. Pair with black tea or cappuccino. Make dough the night before and bake in the morning for fresh scones. For a dairy-free swap, use coconut cream.

14. Blue Candy Pretzel Sticks — Salty-Sweet Baby Shower Snacks

These blue candy pretzel sticks balance salty crunch with sweet coating. They’re simple to make and great for casual showers or snack tables. The contrast of salt and sugar makes them addictive. You’ll love the crisp snap and glossy candy sheen.

Ingredients

• 40 pretzel rods
• 12 oz (340 g) white candy melts or coating
• 1 tbsp coconut oil (optional, for thinning)
• Blue gel food coloring
• Sprinkles in blue, white, or silver
• Parchment paper
• Optional: 1/2 cup (90 g) crushed pretzels for texture

Instructions

1. Line a baking sheet with parchment.
2. Melt white candy melts in microwave in 30-second bursts, stirring until smooth. Stir in coconut oil if needed.
3. Tint candy to desired blue hue.
4. Dip each pretzel rod two-thirds into coating and gently tap to remove excess.
5. Immediately sprinkle with toppings and lay on parchment to set.
6. For layered look, dip in a second shade after the first has set.
7. Let harden 30 minutes at room temperature.
8. Store in an airtight container up to 5 days.

How to Serve It

Bundle pretzel sticks with ribbon and stand them in a tall jar or cup. Pair with popcorn or fruit for a snack table. Make several hours ahead and keep in a cool place. For a gluten-free option, use gluten-free pretzels.

15. Blue Marble Chocolate Bark — Blue Baby Shower Treats Candy

This blue marble chocolate bark is visually striking and simple to make. Swirls of colored white chocolate create a marbled effect. Add freeze-dried blueberries and sea salt for texture and tang. It’s an easy take-away treat for guests. You’ll taste creamy chocolate with bright berry crunch.

Ingredients

• 8 oz (225 g) white chocolate, divided
• 4 oz (115 g) milk or dark chocolate
• 1/2 tsp blue gel food coloring (oil-based recommended)
• 1/4 cup (20 g) freeze-dried blueberries, crushed
• 1 tbsp flaked sea salt
• 1/4 cup (40 g) crushed pretzel or toasted coconut (optional)
• Parchment paper
• Baking sheet

Instructions

1. Line a baking sheet with parchment.
2. Melt milk/dark chocolate in microwave in 30-second bursts, stirring until smooth.
3. Melt white chocolate separately. Divide into two bowls and tint one portion blue.
4. Pour milk/dark chocolate onto parchment and spread thinly.
5. Dollop blue and white chocolate over base and swirl with a spatula to marble.
6. Sprinkle crushed freeze-dried blueberries, sea salt, and optional add-ins.
7. Chill in fridge 20–30 minutes until firm.
8. Break into irregular shards. Store in airtight container up to 1 week in a cool place.

How to Serve It

Arrange bark pieces in small cellophane bags tied with ribbon for favors. Pair with coffee or dessert wine for adults. Keep bark cool and out of direct sunlight. Make a day ahead and store in fridge if your space is warm.

You’ve just scrolled through fifteen delightful Blue Baby Shower Treats for every style and crowd. From dainty macarons to playful Jell-O shots, there’s a sweet or snackable option that’ll match your table and your timeline. Try a few simple recipes this weekend and pin the rest for party prep.

Which recipe are you excited to bake first? Share this with your shower planning crew and save it to your Pinterest board for later. Your dessert table is about to look irresistible.