Peanut Butter Chocolate Nests are fast to make and deliver a chewy, chocolatey Easter treat!
I finally tried the popular “bird’s nests” I keep seeing on Pinterest — and I wish I’d made them sooner. These Peanut Butter Chocolate Nests are incredibly easy and quick to prepare, and they’re perfect for Easter or any spring gathering.
This recipe blends peanut butter and milk chocolate chips with marshmallows and butter to create a texture similar to rice krispie treats but chewier. The crispy chow mein noodles give the nests a delicate crunch, and a cluster of mini chocolate eggs on top makes them festive and fun.
These nests are a great activity to make with kids — they’re simple to shape, and placing the eggs is part of the fun. They’re equally enjoyable to eat as they are to assemble.
Peanut Butter Chocolate Nests
Ingredients
- ¼ cup butter
- 4 ½ to 5 cups mini marshmallows (about half of a 16 oz bag)
- ½ cup milk chocolate chips
- ¼ cup creamy peanut butter
- 4 cups chow mein noodles
- 54 mini Cadbury eggs (about 2/3 of a bag)
Instructions
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In a large non-stick stock pot, melt the butter and marshmallows over low to medium heat, stirring frequently until smooth.
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Stir in the milk chocolate chips and creamy peanut butter until they’re fully melted and incorporated. Remove the pot from the heat.
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Fold in the chow mein noodles, gently tossing until all pieces are evenly coated with the marshmallow-chocolate mixture.
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Drop spoonfuls of the mixture onto lightly greased wax paper or a silicone baking mat. Wet your fingers with cold water and shape each spoonful into a small nest with a shallow well in the center.
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Immediately press three mini Cadbury eggs into the center of each warm nest so they adhere as the nests set.
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Let the nests cool completely before serving. Store in an airtight container for up to 5 days.
Notes
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Recipe lightly altered from Unoriginal Mom
