Chocolate Nests
These Chocolate Nests combine chocolate-coated chow mein noodles shaped into adorable bird's nests filled with colorful candy eggs. This no-bake Easter treat requires just a handful of ingredients and minimal effort, creating a festive, impressive dessert that's perfect for spring celebrations and holiday gatherings.
Ingredients
For the Nests
- 2 cups chow mein noodles the crispy kind
- 1 cup chocolate chips semi-sweet, milk, or dark—your choice
- 1/2 cup butterscotch chips optional, but adds great flavor
- 2 tablespoons smooth peanut butter or substitute cookie butter or Nutella
- 1 tablespoon butter
For Decorating
- 36 small candy eggs like mini chocolate eggs, jelly beans, or Cadbury mini eggs
- Optional: 2-3 tablespoons shredded coconut tinted green with food coloring for "grass"
- Optional: 1/4 cup white chocolate chips melted, for drizzling
Instructions
- Prep your workspace. Line a 12-cup muffin tin with paper or silicone liners. If you don't have a muffin tin, line a baking sheet with parchment paper.
- Melt the chocolate mixture. In a microwave-safe bowl, combine the chocolate chips, butterscotch chips (if using), peanut butter, and butter. Microwave in 30-second intervals, stirring between each, until completely melted and smooth. Be careful not to overheat—chocolate can seize and become grainy if it gets too hot.
- Add the crunch. Pour the chow mein noodles into the melted chocolate mixture and gently fold them in with a wooden spoon until they're completely coated. The mixture should hold together when pressed but still have visible noodles for that "twiggy" nest look.
- Shape into nests. Divide the mixture evenly among the cupcake liners. Using your fingers or the back of a small spoon (dipped in a little cold water to prevent sticking), create an indentation in the center of each to form a nest shape. Don't worry about making them perfect—nests in nature aren't perfectly symmetrical either!
- Add the eggs. While the chocolate is still soft, place 2-3 candy eggs in the center of each nest. If you're using the green-tinted coconut "grass," sprinkle a small amount in each nest before adding the eggs.
- Chill to set. Refrigerate the nests for about 30 minutes, or until firm.
- Optional finishing touch. If desired, drizzle a little melted white chocolate over the nests in a zigzag pattern for added visual interest.
- Serve and amaze. Remove the nests from the refrigerator about 10 minutes before serving to take the chill off. Store any leftovers in an airtight container in the refrigerator for up to a week.
Notes
- Chow mein noodle tip: If the noodles in your area are very large, you can break them into smaller pieces before mixing for easier nest shaping.
- For a more "rustic" look, leave some noodle pieces sticking out at various angles.
- These can be made up to 3 days ahead and stored in the refrigerator in an airtight container.
- If your kitchen is warm, keep the nests refrigerated until shortly before serving to prevent the chocolate from getting too soft.
- Color coordination: Consider matching your candy eggs to your party décor for an extra festive touch.
- For a more elegant presentation, place each nest on a small square of parchment paper on a serving platter.