These No Bake Birds Nest Cookies are made with oats, corn flakes, mini eggs, peanut butter and are perfect for Easter or Spring! The kids will go nuts for them! Includes step by step recipe video
It always happens this way.
I plan out my recipes (and make, photograph and schedule them) sometimes months in advance. And then at the last minute, weeks before a holiday arrives I suddenly start to feel guilty that I haven’t brought you enough cutesy holiday-themed recipes.
I start to panic. What can I possibly make?!? I don’t have time. I should just forget about it, move on. The people don’t need another birds nest cookie recipe!
But this time… I guess I changed my tune.
I figured I definitely needed an excuse to buy a giant bag of mini eggs (don’t we all?!?) and the kids would love them. And maybe I’d even let them help me make a batch for Easter (if there were any mini eggs still around by then).
I wasn’t sure how to go about making these. I thought I would use these No Bake Christmas Tree Cookies as a base, and just shape them into little nests. But then I realized that nests aren’t green, so I’d have to fill them with something brown and that seemed silly.
Brown. I can do brown. Peanut butter, chocolate and, oooo — Corn Flakes!
These cookies are a cross between my 2 favorite no bake cookies — the traditional, chocolate and oats, and those insanely delicious butterscotch corn flake cookies.
I thought I would need some glue to hold my eggs in my nest and I love the way toasted coconut looks so much like a nest, so I had big plans to make an indent, fill it with chocolate, rim with toasted coconut and THEN add my mini eggs…. but you know, life happened and I got lazy. Which makes these a pretty unoriginal version of a Birds Nest Cookie but I’m okay with that.
If you want to go all out, feel free to do the whole melted-chocolate-toasted-coconut shebang. And then send me a sample to taste test 😉
Pin this recipe to save for laterPin this recipe to your favorite board
Easter No Bake Birds Nest Cookies (with Mini Eggs!) + VIDEO
- 1 1/2 cup butterscotch chips
- 1 1/2 cups chocolate chips
- 3/4 cup smooth peanut butter not natural
- 2 cups rolled oats
- 2 1/2 cups coarsely crushed corn flakes
- 72 mini eggs
- In a large bowl, melt together butterscotch chips, chocolate chips and peanut butter.
- Stir in oats and corn flakes until combined.
- Drop by heaping tablespoonfuls onto wax paper lined baking sheets (you’ll need two) into 24 mounds. Immediately press 3 mini eggs into the center.
- Let cool completely before storing in the refrigerator for 1-2 weeks or the freezer for up to 3-4 months.
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!Tag @thereciperebel