These no bake Easter haystack cookies are not only quick and easy to make, but also a fun treat for the holiday.
These Easter egg nest cookies are the perfect blend of sweet and salty.
They’re made with crunchy noodles, creamy peanut butter, and rich butterscotch, all topped with smooth chocolate eggs for a delightful bite-sized treat.
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Easter is the perfect time to celebrate the arrival of spring, and I can’t get enough of all the pastel-colored Easter desserts that come with it.
One of my all-time favorites is these adorable no bake Easter egg nest cookies.
They’re not only festive and fun but also incredibly easy to whip up, making them a staple in our household every year.
Making birds’ nest cookies for Easter is super simple. The combination of crunchy chow mein noodles with sweet, creamy peanut butter and chocolatey candy eggs is just irresistible.
It’s a delightful mix of textures and flavors that keeps everyone coming back for more.
These Easter haystacks are also a great way to get the kids involved in the kitchen! They absolutely love shaping the little nests and placing the mini eggs inside.
It’s a fun, hands-on activity that helps build excitement for the upcoming holiday while creating lasting memories.
More Easter Recipes to Try:
- Easter No-Bake Cheesecake
- Instant Pot Easter Recipes
- Easter Chocolate Bark
- Easter Stained Glass Window Candy
- Coconut Cream Pie Dip
- Easter No-Bake Cookies
- Easter Pudding Cups with Peeps
- Easter Charcuterie Board
- Easy Easter Rice Krispie Treats
No bake Easter cookies
I love making no bake Easter desserts like these cookies because they’re quick, simple, and perfect for the busy holiday season.
With all the activities and gatherings that come with Easter, having a dessert that doesn’t require baking saves so much time and effort.
Plus, no bake treats are a great way to get the kids involved in the kitchen without worrying about hot ovens or complex steps.
I also love that these Easter egg nest cookies capture the spirit of the holiday with their colorful, festive appearance.
They have a vibrant, cheerful appearance making them a delightful addition to any Easter spread.
How to Make Birds’ Nest Cookies for Easter
It’s really easy to make these holiday treats.
Ingredients You’ll Need:
- Chow Mein Noodles
- Smooth Peanut Butter
- Butterscotch Chips
- Cadbury Chocolate Mini Eggs (or Other Candy Eggs)
How to Make It:
Melt the peanut butter. First, you’ll add butterscotch chips and creamy peanut butter to a microwave safe bowl. Microwave for 30 seconds, then stir the mixture.
Continue microwaving for 15-second intervals, stirring the peanut butter and butterscotch together after each interval, until completely melted and smooth
Add the noodles. Next, you’ll add your chow mein noodles to the melted mixture, then stir to coat well.
Build the nests. Last, you’ll Scoop your chow mein mixture into the silicone cupcake liners, using a spoon or your fingers to create a cup-like indent in the middle of each nest, to leave room for the candies later.
You’ll need to work somewhat quickly to get the nests shaped before the coating starts to harden too much.
Once the mixture has hardened, you’ll add in the Cadbury mini eggs.
Notes and Adaptations:
- Silicone muffin liners make it easier to remove the nests from the pan, but they aren’t necessary. You can grease the muffin pan instead, if preferred.
- I like to use Cadbury mini chocolate eggs for these nests, but you can use a different variety if you’d like!
Recommended Equipment:
No Bake Easter Egg Nest Cookies
These birds' nest cookies are so fun for Easter! Made with chow mein noodles, they're filled with mini chocolate eggs for a tasty and festive treat.
Ingredients
- 3 cups chow mein noodles
- 1/2 cup smooth peanut butter
- 3/4 cup butterscotch chips
- 36 Cadbury chocolate mini eggs (or other candy eggs)
Instructions
- Prepare a muffin pan by lining it with silicone muffin cups (If you don't have silicone muffin cups, you can spray the pan with nonstick spray instead. The muffin liners just make it easier to pop them out in the end).
- Add butterscotch chips and creamy peanut butter to a microwave safe bowl. Microwave for 30 seconds, then stir the mixture. Continue microwaving for 15-second intervals, stirring the peanut butter and butterscotch together after each interval, until completely melted and smooth.
- Add your chow mein noodles to the melted mixture, then stir to coat well.
- Scoop your chow mein mixture into the silicone cupcake liners, using a spoon or your fingers to create a cup-like indent in the middle of each nest, to leave room for the candies later. You'll need to work somewhat quickly to get the nests shaped before the coating starts to harden too much.
- Allow the nests to cool completely, for at least 30 minutes at room temperature, or until dry and hardened.
- Pop the nests out of the cupcake tin/silicone cupcake liner. Add two or three mini eggs to each nest, then serve and enjoy!
Notes
- Silicone muffin liners make it easier to remove the nests from the pan, but they aren't necessary. You can grease the muffin pan instead, if preferred.
- I like to use Cadbury mini chocolate eggs for these nests, but you can use a different variety if you'd like!
Recommended Products
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 233Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 1mgSodium: 231mgCarbohydrates: 28gFiber: 1gSugar: 14gProtein: 4g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
Be sure to save this recipe to your Easter board on Pinterest!
