In light of Easter coming up, I decided to make this easy, yummy dessert that’s perfect to bring to family gatherings. Every year, I have 2-3 different Easter dinners/lunches to attend. I find the holiday less stressful when I can bring a dessert that’s easily transported and easy on the palate. I did a little bit of searching on Pinterest and within seconds, I found the dessert for this year: no-bake mini egg birds nests cookies! Honestly, anything made with mini eggs seems to be devoured immediately, but these treats are also little pieces of art and are not only palate pleasers, but also visual pleasers.
*Adapted from The Recipe Rebel*
- 2 1/2 cups coarsely crushed corn flakes
- 2-3 cups rolled oats (start with 2 cups)
- 1 1/2 cups chocolate chips
- 1 1/2 cup butterscotch chips
- 3/4 cup smooth peanut butter (I used Kraft)
- 72 mini eggs (3 per nest)
- Place wax paper or parchment paper on a large baking sheet
- In a large bowl, melt the chocolate chips and butterscotch chips together with the peanut butter in either a microwave or a bain-marie.
- Stir in the corn flakes and rolled oats (I started with 2 cups and ended up having to add a third cup to thicken the mixture)
- Place large tablespoons of the mixture onto the baking sheet.
- Press 3 mini eggs into the centre of each nest right away (before the mixture cools)
- Place the tray of nests in the fridge for 10 minutes to harden the mixture, then remove.
- Serve at room temperature.
- You can use a brand other than Cadbury due to price point (eg: Hershey’s candy coated milk chocolate eggs or our finest milk chocolate mini eggs).
- You can use more of the mixture per cookie to make them larger, or you can keep the recipe as is and make 24 smaller cookies.
- You can use almond butter instead of peanut butter.
- You can use certified gluten-free corn flakes and rolled oats to make this a gluten-free.
- You can use peanut butter chips rather than butterscotch if you prefer (I will use peanut butter chips the next time because I’m not a fan of butterscotch).
Tips & Tricks:
- If you are melting the chips and peanut butter in a microwave, remove the bowl every 30 seconds or so to stir to help with the melting process.
- Have more rolled oats/corn flakes available in case you need thicken the mixture, otherwise have extra chips and peanut butter for a more liquidy mixture. I had to use more oats to thicken my mixture.
- You can store these for up to 2 weeks in the fridge and up to 2 months in the freezer (I’m going to make these again this week for Easter and place them in the freezer until my trip home for the weekend).
Hoppy Easter Loves!