EASTER EGG NESTS
These candies are so cute and are also easy enough for small children to help prepare. Use tiny colored jelly beans or Easter colored candy-coated chocolate pieces to decorate nests.
Provided by prissycat
Categories Desserts Candy Recipes
Time 35m
Yield 12
Number Of Ingredients 4
Steps:
- In a small bowl, mix food coloring with milk; add coconut and mix until evenly tinted; set aside.
- Melt confectioners' coating over a double boiler or in the microwave, stirring every 15 to 30 seconds until smooth. Mix with coconut mixture and place by spoonfuls on waxed paper. Shape mixture like a bird's nest, making a slight indentation in the center of each one.
- Cool completely and decorate by placing candies in the center of each nest.
Nutrition Facts : Calories 112.9 calories, Carbohydrate 12.5 g, Cholesterol 2.9 mg, Fat 6.8 g, Fiber 0.8 g, Protein 1.1 g, SaturatedFat 4.9 g, Sodium 36 mg, Sugar 11.3 g
BIRD'S NEST TREATS
I make this birds nest recipe in the spring when the birds are starting to build their own nests. They are so easy to make and disappear just as fast. -Pam Painter, Poseyville, Indiana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 dozen.
Number Of Ingredients 6
Steps:
- In a large saucepan over medium heat, melt butter and marshmallows until smooth, stirring occasionally. Add the peanut butter and chocolate chips; heat and stir for 2 minutes or until smooth. Remove from the heat; stir in chow mein noodles until well coated. , Divide into 12 mounds on a waxed paper-lined baking sheet. Using fingers, shape each into a nest; press an indentation in the center of nest. Fill each nest with three or four jelly beans or candy eggs. Cool.
Nutrition Facts : Calories 296 calories, Fat 12g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 149mg sodium, Carbohydrate 46g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
EASTER EGG NESTS
These are so pretty as an Easter treat. I've seen these topped with "Peeps" as well. They're a fun, but messy project but who doesn't mind licking chocolate off of their fingers??? Choose your favorite flavor of Jelly Bellys to decorate them with and then drop a few Jelly Bellys on the serving place as garnish. The original recipe is from my grandmother - adapted to make Easter Egg Nests.
Provided by DebS 2
Categories Candy
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.
EASTER RICE KRISPIES TREATS
Steps:
- Coat with cooking spray enough cupcake tins to yield 16 (2-1/2-inch) cups.
- In a small bowl, stir together water and green food coloring. Add coconut. Stir until coconut is tinted. Spread on a baking sheet to dry.
- In a large saucepan, melt butter or margarine over low heat. Add marshmallows and stir until they are completely melted. Remove from heat.
- Add Rice Krispies cereal. Stir until well coated.
- Using lightly greased hands, divide the warm mixture into prepared cupcake tins . Shape mixture into individual cups. Cool. Remove from pans.
- Fill cooled nests with coconut, marshmallows, jelly beans or chocolate eggs. These are best when eaten the same day.
- Follow steps 1 and 2 of the stove top directions above.
- In a microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth.
- Follow steps 4 to 6 of the stove top directions above. Remember, microwave cooking times may vary. Source: Kellogg North America Company. Reprinted with permission.
Nutrition Facts : Calories 166 kcal, Carbohydrate 34 g, Cholesterol 6 mg, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, Sodium 101 mg, Sugar 19 g, Fat 3 g, ServingSize 16 Treats (serves 16), UnsaturatedFat 0 g
NO-BAKE CHOCOLATE EGG NEST COOKIES
These Chocolate Egg Nest Cookies are so cute and delicious! They make for a delicious Easter and/or spring treat!
Provided by Nikki
Categories Dessert
Number Of Ingredients 4
Steps:
- In a large microwave safe bowl, melt chocolate chips and butterscotch chips together in microwave, stirring every 30 seconds.
- Stir in chow mien noodles.
- Spray muffin tins lightly with cooking spray.
- Drop by spoonfuls into a greased muffin tin and mold into nest shapes.
- If you are making the larger nests to fit a peep inside, mold into large greased muffin tins.
- Let set, you can also place in the refrigerator to help them set up quicker.
- Place eggs and/or peeps on top.
NO-BAKE MINI EGG EASTER NESTS
A quick and easy no-bake Easter desser the whole family will love. These Mini Egg Easter Nests are simple enough for the kids to help make and the perfect dessert for Mini Egg fans.
Provided by Jennifer Tammy
Categories No Bake Recipes
Time 20m
Number Of Ingredients 6
Steps:
- Grease a 12-cup muffin tray and set aside.
- Place the marshmallows in a large microwave-safe bowl and heat for 25-30 seconds. Stir well, and repeat heating as needed.
- Add the melted coconut oil and vanilla extract to the marshmallows and stir well to incorporate.
- Add the rice cereal cup at a time, gently folding it into the marshmallow mixture, until all of the cereal is incorporated.
- Scoop heaping 1/4 cup portions of the rice krispie treats into the prepared muffin tray.
- Wet your hands and press the rice krispies into a cup or tart-shape.
- Place in the fridge for 2 hours or overnight to set.
- When the nests have had a chance to set and harden, pop them out of the muffin tray using a butter knife and fill with treats. We used mini eggs but jellybeans or a some berries would also be delicious.
- You can either just set the mini eggs in the nests, or add a half Tablespoon of melted chocolate chips to each and then add the mini eggs so that when the chocolate sets and hardens it holds the eggs in place.
EASTER EGG NEST TREATS
Make and share this Easter Egg Nest Treats recipe from Food.com.
Provided by Redsie
Categories Dessert
Time 30m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- In small bowl stir together water and green food coloring. Add coconut. Stir until coconut is tinted. Spread on baking sheet to dry.
- In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
- Add cereal. Stir until well coated.
- Divide warm mixture into sixteen 2 1/2-inch muffin-pan cups coated with cooking spray. Shape mixture into individual cups. Cool. Remove from pans.
- Fill cooled nests with coconut, marshmallows, jelly beans or chocolate eggs. Best if served the same day.
- MICROWAVE DIRECTIONS: Follow step 1 above. In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 3 thru 5 above. Microwave cooking times may vary.
- Note: For best results, use fresh marshmallows. Store no more than two days at room temperature in airtight container. To freeze unfilled cups, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before filling.
CHOCOLATE EGG NEST TREATS
These chocolate egg nest treats are made with chocolate, butterscotch and mini Cadbury eggs. An adorable treat for Easter and Spring! These are no-bake and this recipe only take minutes to make!
Provided by Jamielyn Nye
Categories Dessert
Time 20m
Number Of Ingredients 5
Steps:
- Place the chow mein noodles in a large bowl. In a separate bowl, melt the chocolate and butterscotch chips at 50% power for 1 minute, or until melted. You could also melt over a double broiler. Stir, until smooth.
- Reserve about 1 Tablespoons of the milk chocolate. Then pour the milk chocolate and butterscotch over noodles and stir until coated.
- Spray a silicone muffin pan with non-stick cooking spray. Then add a large spoonful of the mixture to the muffin cup. Press lightly in the center of the cup to form the nest. Then with the remaining chocolate in the bowl, dip the back of the Cadbury egg and place in the middle of the nests. Then using a toothpick, dip the top end into the remaining chocolate and add 2 eyes. Then if desired, add a tiny dot of yellow frosting for the beak.
- Once hardened, gently remove the egg nests (it helps to use a butter knife).
Nutrition Facts : Calories 417 kcal, Carbohydrate 67 g, Protein 9 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 7 mg, Sodium 334 mg, Fiber 3 g, Sugar 37 g, ServingSize 1 serving
HOW TO MAKE EASY AND EDIBLE EASTER NEST EGGS
Steps:
- Line a 6-cup muffin pan with plastic wrap. Melt 1 cup baking chips (dark, milk or white chocolate, or butterscotch, depending on which you choose above) in the microwave. Stir in 1 1/2 to 2 1/2 cups dry ingredients (depending on which you choose above).
- Scoop the mixture into the muffin cups and make an indentation in each to form nests. Refrigerate until set, about 10 minutes. Remove and fill with blue jelly beans and chocolates or other treats.
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- Melt white chocolate chips in a glass bowl by microwaving for 1 minute 30 seconds. Let sit an additional minute, then add green food coloring and stir gently until smooth. Add in chow mein noodles and stir until coated. Add marshmallows and stir once more.
- Drop by spoonfuls onto wax or parchment paper. Take candy Easter eggs and set 3-4 on top, pushing down until a small indentation is made in the top of the "nest." Repeat until all chocolate mixture is made into nests. Makes 8-10 nests.
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- Start by following your standard cereal treat recipe. Use a small mason jar to form your treats into "nests."
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FUN EASTER FOOD - EASY MINI EGG CHICKS - EATS AMAZING.
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Ratings 1Servings 12Cuisine British, EasterCategory Dessert, Party Food
- Using the edible marker pens, draw two eyes and a beak on the side of a mini egg. I used a black pen for the eyes and alternated between yellow and orange for the beaks.
- Pop the finished mini egg chick into a new bowl and repeat until you have as many chicks as you need.
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- Un-wrap the Oreos and gently twist to separate one cookie top from the other cookie + icing. It's okay if some don't come off perfectly; that's normal; enough will separate well.
- In a food processor or blender, add in 1 cup coconut and a swirl of pink food coloring. Pulse until the coconut is in smaller pieces (but still has good texture -- you don't want it in complete crumbs) and dyed pink. Transfer to a shallow dish.
- In a microwave-safe bowl, melt the white chocolate chips in bursts of 15 seconds, stirring in between each "burst" until completely melted and smooth.
- Roll a miniature marshmallow in the melted white chocolate and then roll the chocolate-coated marshmallow in the coconut mixture until completely covered.
CHOCOLATE EASTER EGG NESTS - LORD BYRON'S KITCHEN
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- Start by crumbling the shredded wheat so that it looks like pieces of dried grass. Do this in a large, deep bowl to avoid getting cereal everywhere! Set aside. Line a baking sheet with parchment paper. Set aside as well.
- Next, add the chocolate to a microwave-safe bowl. Add in the coconut oil. Microwave on high for 10 second increments. Stir between each increment.
- Once the chocolate is completely melted and smooth, pour it over the prepared shredded wheat. Use a rubber spatula to stir the chocolate through the wheat until fully coated.
- Using a spring-loaded ice cream scoop to portion the mixture, scoop mounds onto the prepared baking sheet. Use your hands to gently form the mixture into the shape of a birds next, complete with a bowl-shape in the center.
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Reviews 1Category DessertCuisine AmericanTotal Time 20 mins
- Start by melting marshmallows in a tablespoon of butter on very low flame. Once marshmallow melts remove it from heat and pour it over Rice Krispies. Spray cooking oil over spatula to avoid rice krsipies and marshmallows sticking to it. Mix with spatula gently until everything comes together.
- Grease your palm with butter or oil. While the mix is still warm, divide into equal portions(as big or as small treat you’d like to make). Roll the rice krispie balls and shape into birds nest shape.
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- Shape all portions of Rice Krispies into Easter birds nests and place in muffin trays. Let it rest of 2-3 hours. I pop them in fridge to help cool faster and harden so it holds it’s shape.
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