a blog about cooking, crafting, and life with two boys
Thursday, April 5, 2012
Bird's Nest Cookies
How cute are these edible bird's nests for Easter? I am so pumped about these cute treats because they are super easy to make and my little guy Jack can eat them (no allergies - no nuts and no eggs!). I saw them at the Art of Dessert and knew they would be on the dessert menu this Easter. And the little eggs are Cadbury mini eggs, which are seriously the most addicting candy ever. I LOVE them. It is a problem, and I can't trust myself when they are in the house. Psssst: This was the third bag I bought to make these cookies because we ate the first two bags before we got to cookie making time.
12 oz bag chow mein noodles
12 oz bag butterscotch morsels
Cadbury mini eggs (or other little egg shaped candies)
Melt the butterscotch morsels in a large microwave safe bowl, in 30 second increments, until the morsels are almost melted completely. Stir until all the little bits dissolve and the mixture is smooth. Be careful not to burn the morsels!
Add almost the whole bag of chow mein noddles and gently stir it together.
Scoop about 1/4 cup of the mixture and use your hands to shape into a little mound. Place on a parchment or silpat lined baking sheet.
Now the best part...
Add three chocolate egg candies to the center of the mound. Continue with remaining ingredients. If the mixture gets too hard you can soften it in the microwave for about 10 seconds to make it more pliable.
Makes about two dozen cookies total. This recipe is easily halved too, if you don't need that many (or if you ate too many Cadbury mini eggs and didn't have enough left for that many cookies).
Let the cookies harden on the baking sheet for about five minutes before you transfer them to a serving platter.
If the little eggs don't stay stuck to the bird's nest, you can dip the bottoms in a small amount of melted morsels to make "glue" to help them stay in place.