Easter Bird Nests Recipes

Steps:

• Melt 8 ounces chopped semisweet chocolate in a heatproof bowl set over a saucepan of simmering water, stirring. Remove the bowl from the pan and stir in 2 cups canned potato sticks. Coat a 6-cup muffin pan with cooking spray and scoop some of the chocolate mixture into the cups; make an indentation in each to form nests. Chill until set, at least 3 hours. Fill with marcona almonds.

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:

• In a large metal bowl over simmering water, melt baking chips; stir until smooth. Reserve 1/2 cup melted chips for decorations; keep warm., Add pretzel sticks to remaining chips; stir to coat evenly. Drop mixture into 24 mounds on waxed paper; shape into bird nests using 2 forks., Dip bottoms of Peeps in reserved chips; place in nests. Attach eggs with remaining chips. Let stand until set.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease 18 muffin cups or line with paper liners.
• Combine 1 cup plus 2 tablespoons flour, 1/2 cup butter, sugar, eggs, and 2 tablespoons cocoa powder in a bowl. Beat with an electric blender until batter is evenly blended.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until tops spring back when lightly pressed, 10 to 12 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
• While the cupcakes are cooling, make the buttercream. Beat 3/4 cup butter in a bowl with an electric blender until light and fluffy. Add 1 1/2 cups cocoa powder and confectioners' sugar alternately with 1/2 cup plus 2 tablespoons milk. Add vanilla extract. Beat frosting until it has a spreading consistency, adding more confectioners' sugar or milk as needed.
• Transfer chocolate buttercream to a piping bag with a star tip and pipe a round nest onto each cupcake. Sprinkle nest with chocolate sprinkles and place 3 mini chocolate eggs into each nest.

Steps:

• 1. Bring to boil: 1 cup light Karo syrup and 1 cup sugar.
• 2. Remove from heat and add 1 1/2 cup of peanut butter, 1 cup chocolate chips and 4 cups of Rice Krispies, mixing well.
• 3. Shape about 1/2 cup of the mixture into a nest by making a ball and then pressing in the center to make depression for nest. Set on waxed paper.
• 4. Fill with coconut that has been tinted with green food coloring and a little water and air dried first. Note: Make sure the coconut has been dried enough and won't rub off on hands when touched.
• 5. Fill with jelly beans, chocolate eggs or other egg shaped candies and top off with a marshmallow Peep if desired. Have A Blessed and Happy Easter!!! :)

Steps:

• In a microwave-safe bowl, melt candy coating; stir in food coloring until blended. Stir in coconut. Drop by tablespoonfuls onto waxed paper into 12 mounds. Make an indentation in the center of each with the end of a wooden spoon handle. Fill each with three jelly beans. Let stand until set.

Steps:

• Melt the butter in a large pot adding the vanilla once it's melted.
• Mix in marshmallows.
• Once marshmallows are completely melted and mixed with the butter, add the cornflakes.
• Spray fingers with Baker's joy or butter to avoid sticking. With a spoon place tennis ball-sized portions of the mixture on wax paper, flattening them out and creating a sulcus (for lack of a better word) in the center of each.
• Place a 3 jelly beans in the center of each treat to represent eggs.