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.
silicone muffin pan or liners OR traditional muffin tin
heat safe glass bowl
medium size sauce pan
rimmed baking sheet if using silicone muffin pan.
Ingredients
cooking spray or butter for greasing the muffin tinThis is only if you are NOT using silicone
6ozsemi-sweet chocolate chips
6ozbutterscotch chips
1cupcreamy all natural peanut butterI like all natural, any peanut butter will do.
5ozchow mien noodles
1package of Hershey's milk chocolate mini eggsor 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.
Video
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!