These White Chocolate Peanut Butter Easter Egg Nests are a quick, easy, no-bake cookie you can whip up in minutes. They are a great spring treat to serve around Easter. And just look at them! They are adorable!
This recipe was created when I wanted to make traditional haystacks (made with butterscotch chips), but I didn’t have the butterscotch chips and my store was out of them as well. So, I checked my pantry to see what I did have instead. I had white chocolate chips (I keep them on hand because these Strawberry Cake Mix Cookies are my husband’s favorite!), and I had peanut butter. I couldn’t go wrong with the classic combination of chocolate and peanut butter, right?
White Chocolate Peanut Butter Easter Egg Nests
Ingredients
4 cups Chow Mein Noodles
12 oz White Chocolate Chips
1 cup Peanut Butter
1 package Malted Easter Eggs (you can also use jelly beans)
Begin by spraying a muffin pan with non-stick cooking spray.
Pour white chocolate chips into a microwave safe bowl. Microwave on high for 30 seconds, then remove and stir. Continue until the chocolate is melted and smooth.
(I did this 3 times, but microwaves vary so yours could be a little more or less.)
Add peanut butter to melted white chocolate.
Stir until smooth and well combined.
Add chow mein noodles into the chocolate-peanut butter mixture. Fold in to completely coat all the noodles.
Spoon coated noodles into muffin pan.
Use your finger to press the noodles up the sides slightly forming a well for the eggs. Allow to sit for 1 hour to harden. If you’re in a hurry, you can stick them in the refrigerator.
When set, remove nests from muffin pan. I used a butter knife to gently pry them out. Place 3 malted eggs into each nest. So cute!
- 4 cups Chow Mein Noodles
- 12 oz White Chocolate Chips
- 1 cup Peanut Butter
- 1 package Malted Easter Eggs (you can also use jelly beans)
- Spray a muffin pan with non-stick cooking spray.
- Pour white chocolate chips into a microwave safe bowl. Microwave on high at 30 second intervals, stirring after each one. Continue until the chocolate is melted and smooth.
- Add peanut butter to melted white chocolate, and stir until smooth and well combined.
- Fold in chow mein noodles to completely coat every noodle.
- Spoon coated noodles into muffin pan. Use your finger to press the noodles up the sides slightly forming a well for the eggs. Allow to sit for 1 hour to harden. To speed the process, you can place them in the refrigerator.
- When set, use a butter knife to gently pry the nests from the muffin pan. Place 3 malted eggs into each nest.
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