Best Easter Nests Recipes

EASTER BIRD'S NESTS

Steps:

• Cook and stir marshmallows, peanut butter, and butter in a saucepan over medium heat until the marshmallows melt completely into the mixture, about 5 minutes.
• Put chow mein noodles into a large bowl. Pour marshmallow mixture over the chow mein noodles; stir to coat.
• Spray hands with cooking spray or coat with butter so the noodles will not stick to your hands. Scoop noodle mixture from bowl with an ice cream scoop and form into balls, hollowing the center out to create the nest. Arrange 4 chocolate eggs into each nest.

EASY EASTER NESTS

Steps:

• Melt the chocolate in a small bowl placed over a pan of barely simmering water. Pour the chocolate over the shredded wheat and stir well to combine.
• Spoon the chocolate wheat into 12 cupcake cases and press the back of a teaspoon in the centre to create a nest shape. Place 3 mini chocolate eggs on top of each nest. Chill the nests in the fridge for 2 hrs until set.

EASTER EGG NESTS

Steps:

• Melt chocolate with oil.
• Pour over chow mein noodles and mix well.
• With a large cookie scoop drop onto a wax paper lined cookie sheet and make a depression to shape into 2 1/2" to 3" nests.
• Let cool until chocolate it's firm.
• Top each nest with 4 Jelly Bellys.

EASTER NESTS

Steps:

• Firstly break up all the chocolate into pieces into the bowl and melt for 30seconds *approximately* always remember to keep stirring with spoon 1/2.
• Secondly,Pour your cereal into the re-sealable bag and close the bag using a cooking mallet or 2/2 table spoon and hit/bash it onto the closed bag.
• Take the melted chocolate out of the microwave and mix with the cereal using the spoon that was used for melting the chocolate and mix them together.
• After that pour the mixture equally into your choice of cases and put your mini Eggs/Smarties.
• Then put in the fridge *approximately about 5 minuets*

EASTER NESTS

Steps:

• In a bowl, beat marshmallow creme, peanut butter and butter until smooth. Fold in noodles and M&M's. Chill until easy to handle. On waxed paper, form mixture by 1/3 cupfuls into 3-in. nests. Chill for 30 minutes. Dust with confectioners' sugar. Place several peanut M&M's in each nest.

EASTER EGG NESTS

Steps:

• In a small bowl, mix food coloring with milk; add coconut and mix until evenly tinted; set aside.
• Melt confectioners' coating over a double boiler or in the microwave, stirring every 15 to 30 seconds until smooth. Mix with coconut mixture and place by spoonfuls on waxed paper. Shape mixture like a bird's nest, making a slight indentation in the center of each one.
• Cool completely and decorate by placing candies in the center of each nest.

EASTER EGG NESTS [47]

Steps:

• In a small bowl, mix food coloring with milk; add coconut and mix until evenly tinted; set aside. Melt confectioners' coating over a double boiler or in the microwave, stirring every 15 to 30 seconds until smooth. Mix with coconut mixture and place by spoonfuls on waxed paper. Shape mixture like a bird's nest, making a slight indentation in the center of each one. Cool completely and decorate by placing candies in the center of each nest.

EASTER EGG CAKE POPS IN PHYLLO NESTS

Steps:

• Stir the lime zest, lime juice and salt into the frosting in a small bowl.
• Crumble the cake into a large bowl; break up large chunks, but don't crumble it too finely. Spoon the frosting into the bowl 1/2 cup at a time and mix thoroughly until the mixture holds its shape when pinched.
• Line a baking sheet with parchment paper. Scoop a heaping tablespoon of cake mixture into your hands and roll it into a ball. Place on the baking sheet and continue with the remaining mixture, then chill the cake balls until firm, about 30 minutes in the freezer or 2 hours in the refrigerator.
• Remove the cake balls from the freezer. Roll each ball into an egg shape. Place on the baking sheet so that the egg is standing on its fatter end, pressing it down lightly so that it doesn't fall over. Freeze or refrigerate the eggs until you're ready to dip them.
• Preheat the oven to 325 degrees F.
• Place the phyllo cups on a baking sheet and spray with oil spray. Bake until crisp, about 3 minutes.
• Stir together the chocolate chips and 2 teaspoons of the vegetable oil in a medium microwave-safe bowl or other microwave-safe container and microwave, stirring every so often, until completely softened. Stir well until the mixture is smooth, adding the remaining 1 teaspoon of vegetable oil if needed. Allow to cool until just warm.
• Place the candy sprinkles into small bowls or shallow dishes (you can do a separate bowl for each color or just do multicolored sprinkles for all the cake pops).
• Spear the flat end of an egg cake pop with a wooden skewer and dip the egg into the melted chocolate to coat. Allow the excess to drip off, then dip into or sprinkle with candy sprinkles while the coating is still wet. Place the skewer in a glass so the egg is upright. Repeat with the remaining egg cake pops. If the coating on the completed eggs begins to soften, put them back in the freezer or refrigerator for a few minutes to firm up again.
• Place the phyllo cups on a large serving platter. Put the coconut in a bowl and add a few drops of green food coloring, then stir until all the coconut is bright green, adding more food coloring if needed. Place a spoonful or two of the green coconut into each phyllo cup. Remove the eggs from the skewers, then nestle an egg into each cup. Serve immediately or refrigerate for up to 3 days.

NO-BAKE CHOCOLATE EASTER NESTS

Steps:

• Line 2 baking sheets with foil. Lightly coat with nonstick spray.
• Scrape condensed milk into a medium saucepan or microwave-safe bowl; add chocolate chips.
• Place over low heat and stir often, or microwave on high 2 to 4 minutes, stirring every minute, until chips melt and mixture is blended and smooth.
• Put noodles into a large bowl, pour on chocolate mixture and toss with a rubber spatula until noodles are coated.
• Drop generous 1/4 - 1/2 cupfulls on prepared baking sheets.
• Lightly spray fingertips with nonstick spray.
• Form mounds into nests making a depression in the center & fill with candies.
• Let nests cool to set.
• Store loosely covered at room temperature for up to 3 days.

MERINGUE EASTER NESTS

Steps:

• 1. Preheat the oven to 250 degrees. Line two baking sheets with parchment paper (available at most grocery stores). In a mixing bowl, whip together the egg whites, cream of tartar and salt until soft peaks form.
• 2. Then, slowly add the sugar, beating constantly until the mixture is glossy and stiff (another minute or so). Beat in the vanilla extract until just combined.
• 3. Now you're ready to make the meringue nests. Spoon three mounds of the mixture onto each baking sheet. Use the bowl of the spoon to shape each mound into a 4-inch-wide circle with a 2-inch-deep depression in the center. Give your nests a lived-in look by sprinkling shredded coconut over each one.
• 4. Bake for 1 hour and 15 minutes, or until the meringues are dry and the coconut has turned golden brown. Once cool, tuck one malted candy egg or jelly bean into the nest for each child in the family. Makes 6 nests.

EASTER NESTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners.
• Beat cake mix, water, vegetable oil, and eggs in a mixing bowl using an electric mixer, on low speed until mixture is moistened, 30 seconds. Increase speed to medium and beat until batter is smooth, 2 more minutes. Fill prepared cupcake cups about 2/3 full with batter.
• Bake cupcakes in the preheated oven until a toothpick inserted into a cupcake comes out clean, 18 to 23 minutes. Remove cupcakes from oven and turn oven heat up to 400 degrees F (205 degrees C). Let cupcakes cool.
• Spread coconut into a large, shallow baking pan or onto a baking sheet; toast in the hot oven until coconut is golden brown, about 7 minutes. Cool.
• Cut a piece out of the top of each cupcake to leave a hollow depression about 1/2 inch deep and 1 1/2 inches across. Discard cut-out portions. Frost cupcakes with chocolate frosting and cover frosting with toasted coconut. Place 3 egg-shaped candies in the small depression on top of each cupcake.

EASTER BIRD NESTS

Steps:

• 1. Bring to boil: 1 cup light Karo syrup and 1 cup sugar.
• 2. Remove from heat and add 1 1/2 cup of peanut butter, 1 cup chocolate chips and 4 cups of Rice Krispies, mixing well.
• 3. Shape about 1/2 cup of the mixture into a nest by making a ball and then pressing in the center to make depression for nest. Set on waxed paper.
• 4. Fill with coconut that has been tinted with green food coloring and a little water and air dried first. Note: Make sure the coconut has been dried enough and won't rub off on hands when touched.
• 5. Fill with jelly beans, chocolate eggs or other egg shaped candies and top off with a marshmallow Peep if desired. Have A Blessed and Happy Easter!!! :)

SIMPLE EASTER NESTS

Steps:

• Heat water in double boiler over medium heat and add chocolate chips to top portion.
• When chocolate begins to melt, add peanut butter and continue to stir until creamy.
• Add broken chow mein noodles, stirring until completely coated.
• Remove from heat and place upper portion on a folded towel to allow cooling while you prepare tins.
• Spray muffin tins (I liked the large size best, but make both for varied sizes) with cooking spray (such as Pam).
• Spoon generous amount of mixture into each cup creating a well in the center as you go.
• Continue until all of mixture is used up.
• Place jelly beans, M&M's Peeps or other candies for garnish as desired.
• Chill in refridgerator for at least 1 hour or until chocolate has hardened.
• Remove from tins and serve or package to gift - should be used within a couple of days.
• For additional garnish, can be served on dyed green coconut and tied in cellophane bundles with ribbons to give as gifts.
• Enjoy!

EASTER NESTS / HAYSTACKS

Steps:

• Cover a cookie sheet with waxed paper. Melt butterscotch or chocolate chips and oil in a double boiler, saucepan or in the microwave. Stir until smooth. Remove from heat. With a spatula stir in cereal until coated. Drop by spoonfuls of the mixture onto the waxed paper to make a tiny haystack. Top with robin eggs. Refrigerate for 15 minutes. Makes about 24 depending on how big or small you make the stacks.

EASTER BIRDS NESTS (PEANUT BUTTER FREE)

Steps:

• Melt the butter in a large pot adding the vanilla once it's melted.
• Mix in marshmallows.
• Once marshmallows are completely melted and mixed with the butter, add the cornflakes.
• Spray fingers with Baker's joy or butter to avoid sticking. With a spoon place tennis ball-sized portions of the mixture on wax paper, flattening them out and creating a sulcus (for lack of a better word) in the center of each.
• Place a 3 jelly beans in the center of each treat to represent eggs.

SIMPLE EASTER NESTS

Steps:

• 1. Heat water in double boiler over medium heat and add chocolate chips to top portion.
• 2. When chocolate begins to melt, add peanut butter and continue to stir until creamy.
• 3. Add broken chow mein noodles, stirring until completely coated.
• 4. Remove from heat and place upper portion on a folded towel to allow cooling while you prepare tins.
• 5. Spray muffin tins (I liked the large size best, but make both for varied sizes) with cooking spray (such as Pam).
• 6. Spoon generous amount of mixture into each cup creating a well in the center as you go.
• 7. Continue until all of mixture is used up.
• 8. Place jelly beans, M&M's Peeps or other candies for garnish as desired.
• 9. Chill in refridgerator for at least 1 hour or until chocolate has hardened.
• 10. Remove from tins and serve or package to gift - should be used within a couple of days.
• 11. For additional garnish, can be served on dyed green coconut and tied in cellophane bundles with ribbons to give as gifts. Enjoy!!

CHOW MEIN NOODLE EASTER NESTS RECIPE - (4.4/5)

Steps:

• Melt chips in the microwave for approximately 2 minutes. Stir well to make sure all chips are completely melted. Add chow mein noodles a little at a time to the melted chocolate. Drop by rounded teaspoons onto wax paper and make a well in the center. Decorate with jelly beans or chocolate robin eggs.

CHOCOLATE EASTER NESTS

Steps:

• Melt chocolate bars and the German sweet chocolate over low heat.
• Add coconut and cornflakes.
• Stir until coconut and cornflakes are covered with chocolate.
• Drop mixture by Tablespoons onto wax paper.
• Shape each Tablespoon of mixture into a nest.
• Make an indentation in the middle of the nest.
• Place 2 jelly beans into each nest.
• Place in refrigerator about 30 minutes.
• Enjoy!

BUTTERSCOTCH EASTER NESTS

Steps:

• 1. Combine oil, salt and butterscoth in microwave bowl. Microwave on 30 min interval til melted.
• 2. Combine nuts and chowmien noodles in bowl. Pour butterscoth over noodle nut mixture and combine. Form into 2inch nests. Spray hand with cooking spray so doesnt stick. Place on waxed paper. Allow to cool for 10 minutes.
• 3. Add eggs to top. Store in container.

EASTER NESTS

Steps:

• Crush the Shredded Wheat biscuits into a bowl using your hands or a food mixer
• Break the chocolate into pieces and melt in a microwave on a low heat, stirring every 30 seconds
• Pour the melted chocolate into the bowl and mix with the crushed Shredded Wheat
• When mixed and all the Shredded Wheat is covered with chocolate, spoon the mixture into bun cases and press down in the middle of each to create a place for the eggs
• Press two or three Mini Eggs into each nest
• Leave to set for at least 2 hours (or less if refrigerated)