Description
These no-bake chocolate bird nests are a fun and easy treat made with cocoa Rice Krispies, peanut butter, and milk chocolate chips, decorated with Cadbury mini eggs. Perfect for Easter or any chocolate lover, this recipe requires no oven baking and comes together quickly.
Ingredients
Scale
Main Ingredients
- 3 cups cocoa Rice Krispies
- 1 cup peanut butter
- 1 cup milk chocolate chips
- 36 Cadbury mini eggs
Instructions
- Melt Chocolate: In a microwavable-safe bowl, melt the milk chocolate chips in 30 second intervals on low power, stirring thoroughly between intervals until fully melted.
- Combine Peanut Butter and Chocolate: Immediately stir the peanut butter into the melted chocolate until smooth and well combined.
- Coat Cereal: Pour the chocolate and peanut butter mixture over the cocoa Rice Krispies and stir gently until all cereal pieces are evenly coated.
- Prepare Muffin Tin: Grease a 12-count muffin tin using butter or cooking spray to prevent sticking.
- Fill Cups: Scoop the coated cereal mixture evenly into each muffin cup, filling them fully.
- Create Nest Shape: Use a round measuring spoon to gently hollow out the center of each filled muffin cup, forming a nest shape.
- Chill: Place the muffin tin in the refrigerator or freezer to allow the nests to harden completely, about 20-30 minutes.
- Add Mini Eggs: Once hardened, place three Cadbury mini eggs in the center of each nest as decoration and serve.
Notes
- To store, keep the nests in an airtight container in the refrigerator for up to 1 week.
- For longer storage, freeze nests in an airtight container for up to 1 month and defrost in the refrigerator before serving.
- When shaping nests, ensure the edges are raised enough to prevent eggs from rolling off.
- For a richer flavor, substitute milk chocolate chips with dark chocolate chips.
- This recipe works well using a mini muffin tin for smaller bird nests.
