Bird Nest Cookies

Ingredients:

• 2 1/2 cups chow mein noodles
• 1 cup butterscotch chips
• 1/2 cup milk chocolate chips
• 1/2 cup natural peanut butter
• 2 Tablespoons icing sugar, sifted
• 45 mini eggs, approx.

Directions:

1. Set out 2 muffin pans.
2. In a large bowl add chow mein noodles and set aside.
3. In a heat-proof bowl melt butterscotch chips and milk chocolate chips. You can either microwave the chips on low or place the bowl over a simmering pot of water on the stovetop, making sure the water does not touch the bowl.
4. Once the butterscotch and milk chocolate chips have melted add the peanut butter and the icing sugar, mix until smooth and combined.
5. Pour the mixture over the chow mein noodles and gently mix until all the noodles are covered.
6. Using a large cookie scoop, scoop out the cookie mixture into the muffin cups. Using the back of a small spoon make a little well in the center of each cookie to create a nest.
7. Add 3 mini eggs to each nest.
8. Place the cookies in the freezer until set, approx. 30 minutes. Using a butter knife pop the cookies out of the tin and serve.

NOTES

• Store cookies in an airtight container in the refrigerator for up to a week or in the freezer for up to 1 month.
• The coating on the cookies will stay soft at room temperature, it's best to keep cookies in the refrigerator until ready to serve.
• For firm bird nest cookies (that aren't soft to the touch), omit the peanut butter altogether or only add 2-3 Tablespoons.

Prep Time: 45 minutes
Total Time: 45 minutes
Yield: 15

Thanks to Baking For Friends