Time 20m Yield 10 Number Of Ingredients 6 Steps:
Cook and stir marshmallows, peanut butter, and butter in a saucepan over medium heat until the marshmallows melt completely into the mixture, about 5 minutes. Put chow mein noodles into a large bowl. Pour marshmallow mixture over the chow mein noodles; stir to coat. Spray hands with cooking spray or coat with butter so the noodles will not stick to your hands. Scoop noodle mixture from bowl with an ice cream scoop and form into balls, hollowing the center out to create the nest. Arrange 4 chocolate eggs into each nest.
Time 30m Yield 32-34 nests Number Of Ingredients 4 Steps:
Melt chocolate with oil. Pour over chow mein noodles and mix well. With a large cookie scoop drop onto a wax paper lined cookie sheet and make a depression to shape into 2 1/2" to 3" nests. Let cool until chocolate it’s firm. Top each nest with 4 Jelly Bellys.
Time 33m Yield Makes 12 Number Of Ingredients 4 Steps:
Melt the chocolate in a small bowl placed over a pan of barely simmering water. Pour the chocolate over the shredded wheat and stir well to combine. Spoon the chocolate wheat into 12 cupcake cases and press the back of a teaspoon in the centre to create a nest shape. Place 3 mini chocolate eggs on top of each nest. Chill the nests in the fridge for 2 hrs until set.
Time 20m Yield 1 dozen. Number Of Ingredients 5 Steps:
In a microwave-safe bowl, melt candy coating; stir in food coloring until blended. Stir in coconut. Drop by tablespoonfuls onto waxed paper into 12 mounds. Make an indentation in the center of each with the end of a wooden spoon handle. Fill each with three jelly beans. Let stand until set.
More about “easter egg nests recipes”
Time 6h25m Yield 16 servings Number Of Ingredients 11 Steps:
Heat oven to 325°F. Combine wafer crumbs and butter; press onto bottom of 9-inch springform pan. Beat cream cheese, sugar, honey, lemon zest and lemon juice in large bowl with mixer until blended. Add 4 eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Bake 55 min. or until center of cheesecake is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim. Refrigerate cheesecake 4 hrs. Beat whipping cream in medium bowl with mixer on high speed until soft peaks form. Add marshmallow creme; beat until stiff peaks form. Spoon marshmallow creme mixture over cheesecake to within 1/2 inch of edge, then use back of spoon to make 3-inch-diameter indentation in center to resemble a bird’s nest. Sprinkle marshmallow creme mixture with coconut; fill center with chocolate eggs just before serving.
