Before we know it, Easter will be here in all of its glory. Beautiful pastels, sweet treats, and colorful eggs…I think that I am ready for it!
Today’s recipe embraces all things Easter. I hope you enjoy it!
Yield: 1 dozen (6 chocolate and 6 white chocolate)
1. Butter a large 12 ct muffin pan or spray with non stick coating. Set aside.
2. Add the chocolate chips to a double boiler under medium heat. Stir occasionally until completely melted and smooth (about 3-4 minutes).
3. Pour the melted chocolate into a large mixing bowl. Add 1/4 cup of peanut butter and stir to combine.
4. Fold in half of the canister of chow mein noodles. Gently stir with a rubber spatula to evenly coat the noodles.
5. Transfer the chocolate-coated chow mein noodles to 6 muffin cups. Press down firmly along the sides and the bottom to form a "nest."
6. Add the white candy melts or white chocolate chips to a double boiler under medium heat. Stir occasionally until completely melted.
7. Transfer the melted white chocolate to a large bowl. Add 1/4 cup of peanut butter and stir to combine.
8. Fold in the remaining chow mein noodles. Gently stir with a rubber spatula to evenly coat the noodles.
9. Spoon the white chocolate coated chow mein noodles into the remaining muffin cups. Press down firmly along the sides and the bottom to form a "nest."
10. Place the muffin pan into the refrigerator and chill for 30 minutes to allow the chocolate nests to harden.
11. Line a large cookie sheet with wax or parchment paper.
12. Once chilled, pop the nests out of their molds with the help of a butter knife. They should come out very easily. Place on the lined cookie sheet.
13. Fill each nest with a handful of edible Easter grass. Place 3 candy eggs in each nest, on top of the grass.
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