Bird’s Nest Cookies

• 8 oz.semisweet chocolate chips
• 2 oz.(1/3 c.) peanut butter chips
• 1 Tbsp.creamy peanut butter
• 2 1/2 cups(5 oz.) crunchy chow mein noodles, such as La Choy
• 27Easter egg candies

Directions

1. Step 1: In a medium heatproof bowl, microwave chocolate in 20-second increments, stirring between each, until melted and smooth, about 1 minute total.
2. Step 2: Add peanut butter chips and peanut butter and stir until smooth. Add chow mein noodles and toss to coat.
3. Step 3: Drop 1/4 cup noodle mixture on a parchment-lined sheet tray. Form into 9 rustic, irregular rounds. Create a small indent in the center, then place eggs in indentation.
4. Step 4: Refrigerate or place in a cool place to set, about 20 minutes.

Keep it simple:
Don’t reinvent the wheel. These little bundles should consist of melted chocolate, melted peanut butter—either in the form of chip, butter, or both—crunchy fried noodle bits, and chocolate candy eggs on top. Use a sheet tray lined with parchment or wax paper to avoid sticking. A 1/4-cup measuring cup or a large spoon will make dropping mounds so much easier, and using a smaller spoon to create little divots to help form the nests is also helpful.

Substitutions:
If you like sweet and salty, then swap the chow mein noodles for mini pretzel sticks. Another good idea is to use butterscotch chips for that caramel note or coconut flakes to add some texture to the nest. And, if you prefer a more refined bird’s nest and cup-like shape, use a muffin pan.

Storage:
Place the bird’s nest cookies in a large container, lining each layer with parchment. Store at room temperature up to 1 week or in the refrigerator for up to 1 month.

Recipe and Image sourced from:https://www.delish.com/cooking/recipe-ideas/a60027518/birds-nest-cookies-recipe/