No-Bake Chocolate Bird Nest Cookies Recipe

Ingredients

Main Ingredients

• 3 cups cocoa Rice Krispies
• 1 cup peanut butter
• 1 cup milk chocolate chips
• 36 Cadbury mini eggs

Instructions

1. In a microwavable-safe bowl, melt the milk chocolate chips in 30 second intervals on low power, stirring between each interval until the chocolate is fully melted and smooth.
2. Immediately stir the peanut butter into the melted chocolate until fully incorporated for a creamy mixture.
3. Pour the chocolate and peanut butter blend over the cocoa Rice Krispies and stir thoroughly until all the cereal is evenly coated with the mixture.
4. Grease a 12-count muffin tin with butter or cooking spray to prevent sticking.
5. Evenly scoop the coated cereal mixture into each muffin cup, filling them completely.
6. Using a round measuring spoon or your fingers, gently create a hollow in the center of each filled muffin cup to shape the ‘bird nest’.
7. Place the muffin tin in the refrigerator or freezer to allow the nests to harden and set firmly.
8. Once hardened, place three Cadbury mini eggs into the center hollow of each nest to complete the look.

Notes

• Store nests in an airtight container in the refrigerator for up to 1 week to maintain freshness.
• For longer storage, freeze nests in an airtight container for up to 1 month; thaw in the refrigerator before serving.
• Ensure the edges of the nests are high enough to prevent eggs from rolling off.
• For a richer chocolate flavor, substitute milk chocolate chips with dark chocolate chips.
• This recipe also works well using a mini muffin tin to create smaller nests.