Description
A quick and playful no-bake dessert made with crunchy chow mein noodles coated in a smooth chocolate-peanut butter mixture, shaped into little nests, and topped with colorful candy eggs.
Ingredients
- 2 cups chow mein noodles
- 1 cup semi-sweet chocolate chips
- 1/2 cup creamy peanut butter
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 36 candy-coated chocolate mini eggs
Instructions
- Line a baking sheet or tray with parchment paper.
- Add the chocolate chips, peanut butter, and butter to a microwave-safe bowl.
- Microwave in 20 to 30 second intervals, stirring after each interval, until the mixture is fully melted and smooth.
- Stir in the vanilla extract.
- Add the chow mein noodles and gently fold until they are evenly coated with the chocolate mixture.
- Scoop portions of the mixture onto the prepared baking sheet and shape each into a small nest with a shallow center.
- Place 3 candy-coated mini eggs into the center of each nest before the chocolate sets.
- Refrigerate the nests for about 20 minutes, or until firm.
- Remove from the parchment paper and serve.
Notes
- Use parchment paper or wax paper to prevent sticking.
- Milk chocolate or dark chocolate can be used instead of semi-sweet chocolate.
- For a nut-free version, replace peanut butter with cookie butter or sunflower seed butter.
- You can swap the chow mein noodles with crushed cornflakes or crispy rice cereal for a similar crunch.
- Store in an airtight container in the refrigerator for 4 to 5 days.
- Freeze for up to 2 months and thaw in the refrigerator before serving.
- Let the nests sit at room temperature for about 10 minutes before serving if you prefer a softer texture.
Nutrition
- Serving Size: 1 nest
- Calories: 246
- Sugar: 19g
- Sodium: 87mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg
