No Bake Birds Nest Cookies (Printable Version)

Chocolatey no-bake nests filled with candy eggs, ready in minutes

# What You Need:

→ Base

01 - 2 cups chow mein noodles or pretzel sticks (170 g)
02 - 1 cup semi-sweet chocolate chips (175 g)
03 - 1/2 cup smooth peanut butter (125 g)
04 - 1/3 cup butterscotch chips, optional (65 g)

→ Topping

05 - 54 candy-coated chocolate eggs (Cadbury Mini Eggs or M&Ms Eggs)

# How to Make It:

01 - Line two baking sheets with parchment paper and set aside.
02 - Combine chocolate chips, peanut butter, and butterscotch chips (if using) in a large microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until melted and smooth, approximately 1–2 minutes total.
03 - Gently fold chow mein noodles or pretzel sticks into the melted chocolate mixture until fully coated.
04 - Scoop approximately 2 tablespoons of the mixture onto prepared baking sheets. Shape into small nests, creating a shallow indentation in the center.
05 - Immediately place 2–3 candy eggs in the center of each nest while the chocolate mixture remains soft.
06 - Allow cookies to set at room temperature for 1 hour, or refrigerate for 15–20 minutes until firm.

# Expert Tips:

01 -
  • The no-bake situation means you're 15 minutes from chocolate heaven with zero oven stress
  • These are ridiculously fun to make with kids who will absolutely eat half the candy eggs before they make it into the nests
  • You get to look fancy at spring gatherings without actually possessing advanced decorating skills
02 -
  • The chocolate mixture starts setting up faster than you expect, so have your eggs ready and work quickly once you start shaping
  • I learned the hard way that making the nests too thin means they break when you try to move them, so don't be shy with the mixture
  • Room temperature setting gives you a nicer crunch than refrigeration, but the fridge is fine if you're pressed for time
03 -
  • Lightly spray your hands with cooking spray before shaping the nests to prevent the chocolate from sticking to your fingers
  • If it's particularly warm in your kitchen, the chocolate might take longer to set—don't refrigerate for longer than 20 minutes or the candy eggs might crack

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