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Chocolate Bird’s Nest Easter Treats

chow-mein-birds-nest-treatsWhen I was in Middle School, umpteen years ago, all the girls were required to enroll in Home Economics while the boys were in Shop. Home Economics taught us how to clean house, make beds, sew, and, my favorite, how to cook. The boys basically learned how to use tools and would make bookends, bird houses, and model airplanes. Bless our parents who had to grin and compliment our achievements even if we burned the pudding or the bookends collapsed after trying to hold up a few books. These classes were so much fun and we really did learn the necessary basics of homemaking and carpentry.

One of the many cooking recipes taught in class was called “Haystacks”. This was to teach us how to use a double-boiler and to melt chocolate. Today, I bet this recipe would be referred to as “retro”. Just a few ingredients are needed and now with microwave ovens available we can make this quicker and easier.

I have improvised a little on the original middle school recipe and I call it Chocolate Bird’s Nest Treat and I like making it as an Easter treat for the Easter Basket or as a simple after Easter dinner sweet. It is made with chow mein noodles and you will be surprised at how delicious these noodles are once covered with melted chocolate and peanut butter. So simple to make, great for an Easter treat or anytime and all ages can make this recipe. Wishing you all a very Happy Easter and may all your baskets be bountiful this year!

Ingredients:

birds-nest-treats-ingredients

Serves: approximately 12 cookies depending on the size you make them

  • 1 cup chocolate chips ( 6 oz. pkg.)
  • 1/2 cup creamy peanut butter
  • 2 cups chow mein noodles
  • Jelly beans

Directions:

  1. Line a baking sheet with waxed paper or parchment paper.
  2. Place chocolate chips and peanut butter in a microwave – safe container. Cover with waxed paper. Heat on 50% power for 1 minute.
    birds-nest-chocolate
  3. Stir thoroughly and heat an additional 1 minute on 50% power.
  4. Stir in chow mein noodles until fully coated.
    chocolate-and-chow-mein-noodles
  5. Spoon by tablespoonful onto prepared baking sheet, press down with spoon to form a nest shape.
    baking-chow-mein-treats
  6. Place two or three jelly beans on each nest.
    decorating-birds-nest-treats
  7. Refrigerate until firm. Approximately 15 to 20 minutes.

Optional topping: Salted peanuts can be used in place of jelly beans.

9 Responses to “Chocolate Bird’s Nest Easter Treats”

  1. Robin says:

    A candy similar to this is my signature Christmas candy. As we approach the holidays, I have at least 10 friends or family members ask me when I will be making those ‘chocolate thingies’ I make every year. The haystacks are similar to these but I use butterscotch chips instead of peanut butter. These are easy because I place two bags of chips- semi sweet chocolate and butterscotch- in a pan, melt and stir together. I roll in the chow mein noodles and place on wax paper and freeze. My kids and friends cannot wait for Christmas each year. Now I know that I can do them at Easter as well. Thanks for the jelly bean tip!

  2. Mary says:

    Hi Robin:
    Thanks for commenting and also your suggestion of adding butterscothch chips. Good idea, especially if you prefer more sweetness in the candy.

  3. Shannon says:

    Thank you for sharing this recipe. We are going to make these for a craft fair coming up at my kids’ school.

  4. Nikki says:

    Thanks for showing a step by step guide for making these. I found a recipe online for a similar recipe and I wasn’t sure how to shape the treats without getting messy. I’m going to try this today!

    • Mary says:

      Hi Nikki:
      This is not too messy to make. Use a wooden spoon to mix and drop onto your baking sheet or wax paper. Fun to make and delicious to eat.

  5. Colliweenie says:

    Love these. I use mini robins eggs instead of jelly beans!

  6. Jill says:

    Thanks so much for this cute, yummy and easy to do recipe! Made a batch and will make a couple more before this Easter is up! Cheers from Australia!

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