5.0 from 9 votes
No-Bake Chocolate Bird Nest Recipe
This simple 3-ingredient chocolate nest recipe is perfect for an Easter dessert that’s easy, delicious, and adorable.
Prep Time
10 mins
Chill time
10 mins
Total Time
20 mins
Servings: 12 servings
Calories: 278 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 3 cups Cocoa Rice Krispies
- 1 cup creamy peanut butter
- 1 cup milk chocolate chips
- 36 Cadbury Mini Eggs
Instructions
- Spray a 12 cup muffin tin with non-stick spray
- Place cereal in a large mixing bowl.
- Melt the chocolate chips in a large bowl in the microwave for 30 seconds. Stir then repeat, continuing at 30 second intervals until the chocolate is melted and smooth.
- Add the melted chocolate and peanut butter to the cereal and stir until all the cereal is evenly coated.
- Fill each muffin tin with the coated cereal then use a tablespoon measuring spoon to create an indentation in each nest
- Place the pan in the refrigerator or freezer until set and firm, typically about an hour.
- Remove nests from the freezer and gently remove by sliding a silicone spatula under the side of a nest and popping it out carefully.
- Place three Cadbury Mini Eggs into each nests then serve.
Cup of Yum
Notes
- Make these mini! Try these in mini muffin tins with smaller jelly beans if you want mini sized eggs. The only change would be to use a teaspoon measuring spoon instead of a tablespoon when making the indentations!
- Let the nests chill longer than you think you need to. Chocolate chips and peanut butter don’t harden as quickly as you'd hope.
- Store at room temperature in an airtight container for up to five days before throwing away any leftovers. If you don’t think you’ll use them all right away, I recommend not adding the eggs until you’re about to serve.
- Ingredient Notes:
- Cocoa Rice Krispies – if you can find Cocoa Rice Krispies, they’re the best, but if you can’t find them, Cocoa Pebbles cereal works great too. That’s what I used in my video!
- Peanut butter – make sure your peanut butter is creamy AND that it’s not the all-natural kind where the liquid tends to separate from the actual peanut butter. You want it to combine well with the chocolate chips and it won’t with the all-natural kind.
- Milk chocolate chips – you can use milk or semi-sweet chocolate chips if you want these a bit less sweet. You could also use chocolate melting wafers if you have those, but I don’t recommend almond bark or candy melts in this particular recipe.
Nutrition Information
Calories
278kcal
(14%)
Carbohydrates
28g
(9%)
Protein
7g
(14%)
Fat
16g
(25%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
3mg
(1%)
Sodium
142mg
(6%)
Potassium
130mg
(4%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
507IU
(10%)
Vitamin C
5mg
(6%)
Calcium
34mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 278
% Daily Value*
| Calories | 278kcal | 14% |
| Carbohydrates | 28g | 9% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 3mg | 1% |
| Sodium | 142mg | 6% |
| Potassium | 130mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 507IU | 10% |
| Vitamin C | 5mg | 6% |
| Calcium | 34mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.