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No-Bake Chocolate Peanut Butter Bird's Nest Cookies
Recipe

4 INGREDIENTS • 5 STEPS • 20MINS

No-Bake Chocolate Peanut Butter Bird's Nest Cookies

These No-Bake Chocolate Peanut Butter Bird's Nest Cookies are so simple to make and perfect for a healthy treat this Easter! Pick your favorite candy for the center eggs!
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Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
These No-Bake Chocolate Peanut Butter Bird's Nest Cookies are so simple to make and perfect for a healthy treat this Easter! Pick your favorite candy for the center eggs!
20MINS
Total Time
$0.75
Cost Per Serving
Ingredients
Servings
12
US / Metric
Creamy Peanut Butter
2/3 cup
Creamy Peanut Butter
Unfrosted Shredded Wheat Cereal
4 cups
Unfrosted Shredded Wheat Cereal
I used Mom's Best Toasted Wheatfuls
Jordan Almonds
90
Jordan Almonds
or Yogurt-Covered Berries
Nutrition Per Serving
VIEW ALL
Calories
345
Fat
19.7 g
Protein
9.9 g
Carbs
36.2 g
Add to plan
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No-Bake Chocolate Peanut Butter Bird's Nest Cookies
Save
author_avatar
Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/

Author's Notes

Makes 30 cookies.
Quantity will depend on how big you make your nests.
Cooking InstructionsHide images
step 1
Add Dark Chocolate Chips (1 cup) and Creamy Peanut Butter (2/3 cup) to a medium saucepan and cook over low heat, stirring frequently until chocolate and peanut butter are melted. You can also do this in a microwave-safe bowl, heating chocolate and peanut butter together for 30 seconds, remove and stir, then continue heating in 20-second intervals, stirring in between until the chocolate is melted and a smooth consistency is reached.
step 1 Add Dark Chocolate Chips (1 cup) and Creamy Peanut Butter (2/3 cup) to a medium saucepan and cook over low heat, stirring frequently until chocolate and peanut butter are melted. You can also do this in a microwave-safe bowl, heating chocolate and peanut butter together for 30 seconds, remove and stir, then continue heating in 20-second intervals, stirring in between until the chocolate is melted and a smooth consistency is reached.
step 2
Meanwhile, crush Unfrosted Shredded Wheat Cereal (4 cups) until they are in fairly small pieces. You can add the cereal to a gallon ziplock bag and roll with a rolling pin, chop them with a knife, or just use your hands to gently crush them.
step 3
Once chocolate and peanut butter mixture is ready, remove from heat and stir in cereal, mixing for several minutes until cereal is well coated. If it looks too dry, add another spoonful of peanut butter.
step 4
Add a fairly large spoonful of mixture to a parchment-lined baking sheet, rounding the outer edges and creating a dip in the center for the "eggs." Continue with this process until all nests have been added to the tray, then add three small "eggs," Jordan Almonds (90), to each nest and refrigerate. The cookies will firm up and hold together better once they've been refrigerated.
step 4 Add a fairly large spoonful of mixture to a parchment-lined baking sheet, rounding the outer edges and creating a dip in the center for the "eggs." Continue with this process until all nests have been added to the tray, then add three small "eggs," Jordan Almonds (90), to each nest and refrigerate. The cookies will firm up and hold together better once they've been refrigerated.
step 5
Store in refrigerator and set out just before serving. Enjoy!
step 5 Store in refrigerator and set out just before serving. Enjoy!
Tags
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American
Shellfish-Free
Kid-Friendly
Easter
Vegetarian
No-Bake Dessert
Dessert
Quick & Easy
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