Edible Easter Nests - 4 Ways (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
→ Optional Fillings
10 -
Blue jelly beans
11 -
Small chocolate eggs
12 -
Other Easter-themed candies
# Instructions:
01 -
Line a 6-cup muffin pan with plastic wrap.
02 -
Melt 1 cup chips (butterscotch, dark chocolate, milk chocolate, or white chocolate, depending on which nest variety you're making) in the microwave, heating in 30-second intervals and stirring between each until smooth.
03 -
Stir in the appropriate dry ingredients for your chosen nest variety: crushed shredded wheat and almonds for butterscotch nests, broken pretzel sticks for dark chocolate nests, crispy rice cereal for white or milk chocolate cereal nests, or toasted coconut flakes for white chocolate coconut nests.
04 -
Scoop the mixture into the plastic-lined muffin cups and make an indentation in the center of each to form nest shapes.
05 -
Refrigerate the nests until set, about 10 minutes.
06 -
Remove the nests from the muffin pan by lifting out the plastic wrap. Fill each nest with blue jelly beans, chocolate eggs, or other Easter-themed treats before serving.
# Notes:
01 -
This versatile recipe offers four different nest variations to suit different tastes and dietary needs.
02 -
These edible nests make perfect Easter treats for children's parties or as decorative elements on your holiday table.
03 -
For coconut nests, you can toast coconut flakes by spreading them on a baking sheet and baking at 325°F for 5-10 minutes until golden, stirring occasionally.
04 -
Store completed nests in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 2 weeks.