Easter Birds Nest Peanut Butter Chocolate (Printable)

No-bake peanut butter chocolate nests with chow mein noodles and candy eggs, ready in 20 minutes for festive occasions.

# What You Need:

→ Base Mixture

01 - 1 cup creamy peanut butter
02 - 1 cup semisweet chocolate chips
03 - 1/2 cup butterscotch chips
04 - 4 cups crispy chow mein noodles

→ Decoration

05 - 54 candy-coated chocolate eggs (such as Cadbury Mini Eggs or similar)

# Steps:

01 - Line two baking sheets with parchment paper and set aside for later use.
02 - In a large microwave-safe bowl, combine peanut butter, semisweet chocolate chips, and butterscotch chips. Microwave in 30-second intervals, stirring after each, until melted and smooth (about 1–2 minutes total).
03 - Add chow mein noodles to the melted mixture. Gently fold until all noodles are evenly coated with the chocolate mixture.
04 - Scoop about 2 tablespoons of mixture onto prepared sheets to form mounds. Use a spoon to make a small indentation in the center of each mound, shaping them into nests.
05 - Immediately place 2–3 candy eggs in the center of each nest while the mixture is still soft.
06 - Chill in the refrigerator for at least 30 minutes, or until set completely. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • No oven required, which means you can make them even when your kitchen already feels like a sauna from Easter dinner prep
  • The crunch of chow mein noodles against creamy chocolate creates the most addictive texture combination
  • Kids go absolutely wild for the realistic nest effect, and they can help place the eggs
02 -
  • Work quickly once the noodles are coated, the mixture starts setting up fast and becomes impossible to shape
  • If your chocolate mixture seems too thick, add 1 teaspoon of coconut oil to help it flow better
  • The nests taste best when made the same day, but they will keep in the fridge for several days
03 -
  • If your kitchen is warm, work in batches, keeping the unused chocolate mixture warm so it stays pliable
  • Line your baking sheets with parchment paper, not wax paper, which can stick to the chocolate

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