Easter Bird’s Nest Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
1 cup semi-sweet chocolate chips
02 -
1 cup butterscotch chips or peanut butter chips
03 -
1 cup creamy peanut butter (optional, for extra flavor)
04 -
4 cups chow mein noodles or shredded wheat, crushed
→ Decoration
05 -
1 cup mini candy eggs (e.g., Cadbury Mini Eggs or M&Ms)
06 -
1/2 cup shredded coconut (optional, for a 'grass' effect)
# Instructions:
01 -
In a microwave-safe bowl, melt the semi-sweet chocolate chips and butterscotch chips in 30-second intervals, stirring between each, until smooth. If using peanut butter, stir it in until well combined.
02 -
Gently fold in the chow mein noodles or crushed shredded wheat until they are fully coated in the melted chocolate mixture.
03 -
Scoop about 2 tablespoons of the mixture onto a parchment-lined baking sheet. Use the back of a spoon to create a small indent in the center of each to form a nest shape.
04 -
While the nests are still warm, press 2-3 mini candy eggs into the center of each nest.
05 -
Place the nests in the refrigerator for 30 minutes to set.
06 -
Once firm, remove from the fridge and enjoy your Easter treats!
# Notes:
01 -
Nut-Free Option: Skip the peanut butter or use sunflower seed butter.
02 -
Extra Festive: Tint shredded coconut green with food coloring for a 'grass' effect and place under the nests.
03 -
Storage: Store in an airtight container at room temperature for 3 days or in the fridge for up to a week.