These Chocolate and Peanut Butter Bird’s Nest Cookies are irresistibly delicious and such a simple no-bake Easter treat!
You may be thinking “not ANOTHER indulgent treat this week?!”
Sorry folks, I’ve had the Dirt Delight and these Bird’s Nest Cookies sitting since last year because I ran out of time to post them. And I didn’t want to wait an entire year again to show you these desserts.
Don’t forget, everything in moderation! If you’re still looking for nutritious side dishes for Easter check out some of my favorites I’ve listed in my Dirt Delight post.
Coming up with this recipe was a no-brainer since I love chocolate and peanut butter.
And I wanted to make a spring dessert that’s similar to my all-time favorite Christmas dessert, these Chinese New Year Cookies.
But this time PEANUT BUTTER is added to the chocolate…yum!!
If you’re short on time but looking to make a quick Easter dessert, these are the perfect option. They take an entire 15 minutes to prep and only about 1 hour in the fridge.
Dietitian’s Dish
I know I talk about moderation quite a bit, but it truly is the way I eat.
I used to restrict certain foods (pizza being one) but would crave it so much that when I did cave in, I would over-eat it (which is quite normal).
Now I don’t deny myself any specific food. But rather I remind myself that a little bit of anything is just fine as long as I’m regularly consuming nutritious foods and getting plenty of physical activity.
This is MUCH more enjoyable than having several “off-limit” foods and it allows me to show my kids how to eat a normal, balanced diet without restrictions.
Much more on this topic to come soon!
Chocolate Peanut Butter Bird’s Nest Cookies
Ingredients
- 1 cup chocolate chips
- 1/2 cup peanut butter chips
- 3 cups chow mein noodles
- chocolate eggs I used chocolate and almond eggs
Instructions
- Over low heat, melt chocolate and peanut butter chips in a double boiler or a heavy saucepan. Stir constantly.
- Remove from heat and add chow mein noodles. Stir until combined.
- Using two spoons, add the nests to a baking pan lined with parchment paper.
- Top with chocolate eggs.
- Refrigerate for about 1 hour before serving.
Notes
This Chocolate and Peanut Butter Bird’s Nest Cookies post first appeared on Chocolate Slopes.
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