I came across this recipe accidentally during one of my many
wasted well spent afternoons surfing the web. I got the idea from The Pastry Affair, a blog about all things pastry, and became inspired to recreate these edible nests. They are so cute!
The first time I made a dessert with chocolate and chow main noodles was in Grade 2 when our class made Chocolate Spiders to sell at the school talent show. They were an instant hit with parents and kids alike, I think more so with the kids because after getting your hands all chocolatey and marshmallowy, you got to eat them! As soon as I saw this recipe I was transported down memory lane and knew I had to make them.
The Easter Egg Nest recipe involves peanut butter. I’m not a big fan of the chocolate-peanut combo so I was considering omitting it, however my entire family loves chocolate and peanut butter so I thought this would be a lovely Easter treat for them. Low and behold I liked them as well, mainly because the peanut butter didn’t steal the show and created an equal balance with the chocolate. Thanks Pastry Affair for such a great Easter treat!
Easter Egg Nests
Makes 8-10 nests, about 3 inches in size
3 cups Chow Main Noodles
1 cup Chocolate Chips
1/2 cup Smooth Peanut Butter
30 Cadbury Mini Eggs (or whatever you’d like to fill your nest with)
Lay out a baking sheet covered with wax paper.
In a small pot melt chocolate chips and peanut butter. Stir until smooth, then pour over the chow main noodles. Stir noodles until evenly coated, then arrange your nests on the wax paper, sculpting out a place for the “eggs” to rest.
Let your nests cool for 30-40 minutes in the refrigerator before serving, and store in an air tight container.