Bird’s Nest Easter Treats {No Bake}

Bird’s nest Easter treats are adorable no bake cookies topped with mini chocolate eggs. The perfect blend of chocolate, peanut butter and butterscotch give them the ultimate flavor. 

I love a good dessert! I try not to eat them all the time, but life is too short to not enjoy a sweet every now and then.

If you’re looking for a simple Easter dessert, These chocolate bird nest cookies are quick, festive and EASY to make. 

They are so easy, that your kids can help you make them. My kids have always enjoyed (and still do) helping in the kitchen.

Aside from being the most delicious Birds Nest dessert you’ve ever eaten, these double as table decor (woohoo!).

Entertaining or hosting is a big responsibility, so it’s nice to have a simple seasonal recipe as easy and as quick as this one to take some of the pressure off.

The real test is not eating them before the guests arrive. 😉

How to make birds nest cookies

Ingredients:

Instructions:

I love using a silicone muffin pan for these. It makes it effortless to remove the nests (see the video). If you don’t have one, make sure you oil or spray your muffin tin to prep it.

Aren’t they so adorable? Perfect for Spring and Easter. If you’re hosting this year, this is a great, easy, make-ahead dessert that everyone will enjoy.

Variations

One of the things I love about this recipe is its flexibility. I love the blend I’ve used, but you can certainly change it up and make it your own.

• Use your favorite chocolate chips (dark, milk, semi-sweet, etc). 
• If you have peanut butter allergies, you can use another nut butter or skip it all together. 
• Pretzels can be used instead of chow mein noodles. Just break them into pieces small enough to work.

There are also several varieties of candy eggs that you can use to fill the nests. My favorite, the chocolate ones that are pastel in color and speckled, just because they’re so pretty. Here’s some other options:

• Jelly beans 
• Jelly Bellies
•  Cadbury mini eggs
•  M&M’s shaped like eggs, they have different flavors as well, like peanut, peanut butter, almond, milk chocolate, etc.

Notes And Tips:

• If you don’t want to mess with the stove, you can melt the chocolate and butterscotch chips in the microwave. Use 20-second intervals and stir each time until they are completely melted. 

• Silicone muffin pans, or silicone liners work the best, but, you can also use a regular muffin tin, just oil it first. Once hardened, let them sit a few minutes at room temperature before removing them. 
  
• If you do use a silicone tray, be sure to place it on a baking sheet BEFORE filling it. Much easier to move around that way.
  
• In a hurry? Pop them in the freezer to cool, about 10 minutes or so will do it!

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More Easter Recipes:

• Mimosa Mocktail
• Stuffed Flank Steak 
• Cobb Egg Salad

More recipes kids can make:

• Coconut Granola Fruit Cups
• Breakfast Banana Split
• Grape Crostini

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Bird’s Nest Easter Treats {No Bake}

Bird's nest Easter treats are adorable no bake cookies topped with mini chocolate eggs. The perfect blend of chocolate, peanut butter and butterscotch give them ultimate flavor. 

 

4 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 0 minutes

Cook Time: 15 minutes

chill time: 30 minutes

Total Time: 45 minutes

Servings: 12 cookies

Calories: 319kcal

Author: Chellie Schmitz

Cost: $8

Equipment

• silicone muffin pan or liners OR traditional muffin tin
• heat safe glass bowl

Ingredients

• cooking spray or butter for greasing the muffin tin This is only if you are NOT using silicone
• 6 oz semi-sweet chocolate chips
• 6 oz butterscotch chips
• 1 cup creamy all natural peanut butter I like all natural, any peanut butter will do.
• 5 oz chow mien noodles
• 1 package of Hershey’s milk chocolate mini eggs or candy of your choice

Instructions

• Grease the muffin tin if using a traditional one. Silicone needs no prep.
• Melt the chocolate chips and butterscotch chips over a double boiler, or in a heat safe glass bowl over a sauce pan with simmering water. Alternatively, you can use the microwave, using 20 second increments, stirring in between.
• Add the peanut butter and combine well.
• Fold in the chow mien noodles and gently stir to coat.
• Fill each of the muffin cups with the mixture, making a well in the center.
• Cool in the refrigerator until hardened, about 30 minutes.
• Fill each ‘nest’ with a few mini eggs.

Notes

• If you don’t want to mess with the stove, you can melt the chocolate and butterscotch chips in the microwave. Use 20-second intervals and stir each time until they are completely melted. 
• Silicone muffin pans, or silicone liners work the best, but, you can also use a regular muffin tin, just oil it first. Once hardened, let them sit a few minutes at room temperature before removing them. 
• If you do use a silicone tray, be sure to place it on a baking sheet BEFORE filling it. Much easier to move around that way.
• In a hurry? Pop them in the freezer to cool, about 10 minutes or so will do it!

Nutrition

Calories: 319kcal | Carbohydrates: 32g | Protein: 8g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 2mg | Sodium: 256mg | Potassium: 234mg | Fiber: 3g | Sugar: 19g | Vitamin A: 21IU | Calcium: 20mg | Iron: 2mg

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Update Notes: This post was originally published on June 28, 2016, but was republished with some additional photos, step by step instructions, and updated notes and tips in May of 2020.