Line a cookie sheet with parchment paper or a Silpat baking mat. Set aside.
MELT CHOCOLATE & BUTTERSCOTCH CHIPS. Place your chocolate and butterscotch chips in a large microwave-safe bowl. Cook in 30-second increments, stirring after each one until fully melted.
STIR IN CHOW MEIN NOODLES. Now, in the same bowl, add all the chow mein noodles to the melted chocolate mixture and stir until fully coated in the melted chocolate/butterscotch mixture.
CREATE COOKIE NESTS. Spoon approximately two tablespoons of the cookie mixture onto your prepared pan and form a nest. We like to depress the center with the spoon to make an indent in the center. Now, top with 3 candy eggs. Repeat with the remaining cookie mixture and candy eggs.
Either place nests in the refrigerator for 10 - 15 minutes to harden or leave them on the counter to set for 30 - 60 minutes to fully set.
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Notes
We often use Cadbury Mini Eggs, but any other chocolate candy-coated egg will work. Jelly beans are also a fun idea.
The recipe calls for milk chocolate chips, but we have used dark chocolate, and it’s also delicious!
You can substitute pretzel sticks, Rice Krispies, or potato sticks if you don't have or can't find chow mein noodles.
Storing: Store your Easter Nests in an airtight container at room temperature for about five days or in the refrigerator for up to a week. Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used.