Description
Delight in these festive Easter Birds Nest Cookies, a no-bake treat combining crunchy chow mein noodles coated in a luscious blend of melted milk chocolate, butterscotch chips, and creamy peanut butter. Topped with colorful candy eggs, these nests are perfect for spring celebrations and family gatherings.
Ingredients
Scale
Chocolate Mixture
- 1 cup milk chocolate chips (180g)
- ½ cup butterscotch chips (90g)
- 2 tablespoons creamy peanut butter (40g)
Cookie Base
- 2½ cups chow mein noodles (150g)
Decoration
- 36 candy eggs (such as mini chocolate eggs)
Instructions
- Melt the Chocolate Mixture: In a large microwave-safe bowl, combine the milk chocolate chips, butterscotch chips, and peanut butter. Microwave in 30-second intervals, stirring thoroughly after each, until the mixture is fully melted and smooth without lumps.
- Coat the Noodles: Gently fold the chow mein noodles into the melted chocolate mixture, ensuring that all noodles are evenly coated to create the nest texture.
- Form the Nests: Spoon the chocolate-coated noodle mixture into muffin tins or onto a parchment-lined baking sheet, shaping each mound to resemble a bird’s nest with some depth.
- Add Candy Eggs: While the nests are still soft, carefully place 3 candy eggs on top of each nest to replicate eggs in a nest.
- Refrigerate to Set: Place the nests in the refrigerator for at least 30 minutes or until they are firm and hold their shape.
- Serve: Once set, gently remove the nests from the muffin tins or baking sheet. Arrange on a serving platter and enjoy this festive treat!
Notes
- Microwave times may vary; stir well to prevent burning.
- For a nut-free version, substitute the peanut butter with sunflower seed butter or omit it entirely.
- Store leftovers in an airtight container in the refrigerator for up to one week.
- Chow mein noodles provide the crunchy base, but crispy rice cereal can be used as an alternative.
- Press the candy eggs lightly so they stick but do not sink into the nests.
