I’m enjoying a glorious three day weekend. I had Good Friday off and will be spending our Easter Weekend going to church, doing egg hunts, cooking for family and making fun treats.
I want to share an Easter treat I made last year that everyone enjoyed. I love how cute these chocolate bird’s nest came out. I made these in mini-muffin pan, it’s a good portion for kiddos and little hands. This year, I will be making carrot cake (for the first time) and fruit display that looks like a bunny 🙂
I had leftovers that I brought to work the following day, and they still remained crunchy, just make sure you store leftovers in the fridge. We had warm weather last year, warm enough that the kids went swimming in the pool, so these treats started to melt when left out for too long.
Chocolate Bird’s Nest Cookie
1 pound milk chocolate candy coating ( I got mine from Michael’s)
1 package chow mein noodles
1/2 cup smooth peanut butter
candy coated chocolate eggs (Cadbury)
Slowly melt candy coating and peanut butter in a double boiler or a heavy bottom medium size sauce pan on low heat. Candy coating has a very low melting point so the water does not need to boil. If candy coating gets too hot it will actually thicken and harden cloudy. Take your time and candy coating will stay liquid and harden with a sheen.
Gently fold in 1 package of chow mein noodles.
Drop a spoonful of chocolate mixture into each cavity on the muffin tin. Make sure the mixture fills the cavity so they stand up once you remove them from the pan.
Immediately place chocolate eggs in the nest before candy coating hardens.
I put the muffin pan for 30 minutes to help harden the cookies. They popped right out after.