Easter Chocolate Nests (Print Version)
# Ingredients:
→ Butterscotch Nests
01 -
1 cup butterscotch chips
02 -
3/4 cup crushed shredded wheat cereal
03 -
3/4 cup sliced almonds
→ Pretzel Nests
04 -
1 cup dark chocolate chips
05 -
2 1/2 cups mini pretzel sticks, broken in half
→ Cereal Nests
06 -
1 cup white or milk chocolate chips
07 -
1 1/2 cups crispy rice cereal
→ Coconut Nests
08 -
1 cup white chocolate chips
09 -
1 1/2 cups toasted coconut flakes
→ For Filling (Optional)
10 -
Blue jelly beans
11 -
Chocolate mini eggs or other Easter candies
# Instructions:
01 -
Line a 6-cup muffin pan with plastic wrap.
02 -
Melt 1 cup of your chosen baking chips (butterscotch, dark chocolate, milk chocolate, or white chocolate, depending on which nest variation you're making) in the microwave in 30-second intervals, stirring between each interval until smooth.
03 -
Stir in the corresponding dry ingredients for your chosen nest variation (crushed shredded wheat and almonds for butterscotch nests, broken pretzel sticks for chocolate nests, crispy rice cereal for cereal nests, or toasted coconut flakes for coconut nests).
04 -
Scoop the mixture into the muffin cups and make an indentation in each to form nest shapes.
05 -
Refrigerate until set, about 10 minutes.
06 -
Remove nests from the muffin cups and fill with blue jelly beans, chocolate eggs, or other Easter candies.
# Notes:
01 -
You can make all four varieties or choose just one or two that you prefer.
02 -
For best results, use the back of a spoon or your thumb to create the nest indentation while the mixture is still warm.
03 -
These nests can be made 2-3 days ahead and stored in an airtight container.