These little chocolate candy nests are the perfect Easter treat and your little one can help you make them!
Wouldn’t they be cute to have at each place-setting on Easter Sunday!?
1 Bag of TINY Robin Eggs (Candy coated Chocolate-Malted eggs)**for Gluten Free recipe use jelly beans-Jelly Belly original are (supposed) to be GF***
2 Cups sugar
**Less Than~1/2 Cup Cocoa (Nests turn out a lighter color if you use a little less than 1/2 cup!)
1 Stick butter (8 Tablespoons)
1/2 Cup milk
1 1/2 TeaspoonsVanilla
3 Cups Oats (Add a hand-full more if the consistency is too runny.)(Use Bob’s Red Mill gluten free oats)
3/4 Cups Peanut Butter
**2 Palm-fulls of Butterscotch Chips** (you can omit this…but it’s yummy!)***Hershey’s Butterscotch Chips are Gluten Free***(source)
Combine sugar, cocoa, butter and milk over medium heat.
When mixture starts a roiling boil, stir and boil for one full minute.
Remove from heat…
Stir in: vanilla, oats, peanut butter, and butterscotch chips.
***Complete one nest and egg cookie at a time***
On wax paper…
Use an ice-cream scoop to make small balls and shape carefully and quickly into little nests.
Add 2 or 3 tiny Robin Eggs…press to secure the eggs!