*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!