No Bake Chocolate Peanut Butter Mini Egg Nests

Hello dear friends,

This no bake recipe is straight from childhood. A confection reminiscent of scotcheroos and no bake cookies, and maybe also those butterscotch crispy noodle haystacks?

A fun and easy treat around springtime or easter, this is an easy win.

I’ve used candy coated chocolate eggs here, in the USA this famous brand if you recognize them, are made without gluten ingredients but not clearly labeled (as they are in other countries) so you can also use eggs from No Whey, Tootsie, or classic Jelly Beans instead. I have many thoughts on the U.S. labeling laws, and none of them are good!!

Happy no-baking,

Rachel

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No Bake Chocolate Peanut Butter Mini Egg Nests

Yield: 12

5 Tb (75g) butter (or nondairy stick butter)
¼ cup (75g) Peanut Butter
3 ½ Tb (75g) honey (or use golden syrup or brown rice syrup)
1 ¾ cup (300g) chopped chocolate or chocolate chips
5 cups (200g) gluten-free cornflakes (or other cereal, gluten free crispy rice cereal or crushed chex cereal can be used)
36 Mini Eggs

Place your butter, peanut butter, honey and chocolate into a bowl over a saucepan of simmering water stirring often and allow to gradually melt until smooth. (Or put them in a glass bowl and microwave them in 30 second bursts, stirring between each until melted.) Remove the bowl from the heat.

Place your cornflakes (or other cereal) into a large bowl and then pour the melted chocolate mixture all over the top of the cereal. Mix it together smashing some as you go until the cereal is coated.

Line a cupcake pan with paper liners and scoop the mixture into the liners evenly. Use your hands lightly coated in butter or oil to form a depression in the center of each scoop to make a nest shape. Add 3 mini eggs to the middle of each nest. Let these set in the fridge for 10 minutes before eating. Enjoy!!