Easter Egg Nests Recipes

Steps:

• Melt chocolate with oil.
• Pour over chow mein noodles and mix well.
• With a large cookie scoop drop onto a wax paper lined cookie sheet and make a depression to shape into 2 1/2" to 3" nests.
• Let cool until chocolate it's firm.
• Top each nest with 4 Jelly Bellys.

Steps:

• Cook and stir marshmallows, peanut butter, and butter in a saucepan over medium heat until the marshmallows melt completely into the mixture, about 5 minutes.
• Put chow mein noodles into a large bowl. Pour marshmallow mixture over the chow mein noodles; stir to coat.
• Spray hands with cooking spray or coat with butter so the noodles will not stick to your hands. Scoop noodle mixture from bowl with an ice cream scoop and form into balls, hollowing the center out to create the nest. Arrange 4 chocolate eggs into each nest.

Steps:

• Use a 3-inch cookie cutter to cut a shape out of the bread. Melt the butter in a griddle or frying pan. Place the bread in the pan and break an egg into the hole. Lay the cutout shape in the pan wherever it will fit and toast until golden brown. Sprinkle the egg with salt and pepper.
• When the egg is cooked on the bottom and before the bread becomes too brown, flip the egg nest to toast the other side and finish cooking the egg, about 1 minute. Serve with toasted shape.

Steps:

• Crush the Shredded Wheat biscuits into a bowl using your hands or a food mixer
• Break the chocolate into pieces and melt in a microwave on a low heat, stirring every 30 seconds
• Pour the melted chocolate into the bowl and mix with the crushed Shredded Wheat
• When mixed and all the Shredded Wheat is covered with chocolate, spoon the mixture into bun cases and press down in the middle of each to create a place for the eggs
• Press two or three Mini Eggs into each nest
• Leave to set for at least 2 hours (or less if refrigerated)

Steps:

• In small bowl stir together water and green food coloring. Add coconut. Stir until coconut is tinted. Spread on baking sheet to dry.
• In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
• Add cereal. Stir until well coated.
• Divide warm mixture into sixteen 2 1/2-inch muffin-pan cups coated with cooking spray. Shape mixture into individual cups. Cool. Remove from pans.
• Fill cooled nests with coconut, marshmallows, jelly beans or chocolate eggs. Best if served the same day.
• MICROWAVE DIRECTIONS: Follow step 1 above. In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 3 thru 5 above. Microwave cooking times may vary.
• Note: For best results, use fresh marshmallows. Store no more than two days at room temperature in airtight container. To freeze unfilled cups, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before filling.

Steps:

• Melt the chocolate in a small bowl placed over a pan of barely simmering water. Pour the chocolate over the shredded wheat and stir well to combine.
• Spoon the chocolate wheat into 12 cupcake cases and press the back of a teaspoon in the centre to create a nest shape. Place 3 mini chocolate eggs on top of each nest. Chill the nests in the fridge for 2 hrs until set.