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These easy-to-make treats are perfect for Easter; they’re fun, kid-friendly, and just the right size for holding...

Egg-Ceptional Easter Nests

These easy-to-make treats are perfect for Easter; they’re fun, kid-friendly, and just the right size for holding Nestlé’s NestEgg chocolate candies. Whatever flavors you choose to use, these sweet and crunchy candies are sure to please.

Click here for more Easter recipes.

Notes

This Easter, Nestlé is providing chocolate lovers with something they can feel good about. Nestlé continues to expand its commitment to sustainable cocoa and has now bought enough certified, sustainable cocoa to produce its entire Easter chocolate collection. For more information, click here.

Ingredients

  • 1 bag (11 to 12 ounces) Nestle Toll House Butterscotch or Semi-Sweet Chocolate Morsels
  • ¼ Cup creamy peanut butter
  • 2 cans (5 ounces each) chow mein noodles
  • 30-60 Nestle NestEggs candies, any flavor

No-Bake Chocolate Easter Egg Nests

Such a sweet little springtime treat – and they’re SO easy to make.

Looking for an easy-to-make treat with adorable Easter flair? Look no further than these little Chocolate Easter Egg Nests! They’re no-bake (i.e. super easy and quick to make) and they have an irresistible salty-sweet, melty-crunchy combo going on. I personally think they’re cute as can be and they’re a fun and simple activity to make with your kids. Even better? You only need four ingredients to make ’em.

You might have had a combo similar to this before in the form of Peanut Butter Haystacks but the lesson to be learned is really that crunchy chow mein noodles make for great candy and there’s a wide range of flavors you can combine them with. These little nests use chocolate chips and just enough peanut butter chips to give them a hint of a nutty flavor, but the chocolate is the main flavor coming through.

The process is just a matter of melting the chocolate and peanut butter chips in the microwave and then stirring the chow mein noodles in quickly. Spoon out the mixture into little nest shapes, top each one with a few candied eggs, and your work is done! They set up in no time as well – just a few minutes in the fridge and they’re ready to snack on. If you can bear to bite into something so cute, that is.


Eggs-tra Special Easter Treats

Recipes:

(Jenny Harper) I love making Easter baskets really special. It's a fun tradition to put some nontraditional treats and surprises into each basket. I like to look for little gifts that say a lot about the person getting them. Sports stickers for the little athlete, movie tickets for the film buff. what kinds of egg-stras do you like to give?

For younger kids, try sidewalk chalk, bubbles and bubble wands, and coloring books of their favorite characters. Older kids might enjoy a new journal, cd or gift card.
Who says grown-ups can't join in the Easter fun? Give your special someone a favorite DVD or a certificate for a fun night out together.

As always, I'll be including some homemade goodies in all the baskets. These darling Easter Nests are a cinch to make - and taste great, too. And the Very Best Fudge is a delicious addition to any Easter basket! I'm glad it makes a lot, so there's plenty to go around.

Very Best Fudge
(Makes about 4 pounds)

  • 3 cups granulated sugar
  • 1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
  • 1/4 cup (1/2 stick) butter or margarine
  • 1/2 teaspoon salt
  • 4 cups miniature marshmallows
  • 4 cups (24 ounces) or 2 packages (12 ounces each) Nestlé Toll House Semi-Sweet Chocolate Morsels
  • 1 cup chopped pecans or walnuts (optional)
  • 2 teaspoons vanilla extract

LINE 13 x 9-inch or two 8-inch-square baking pan(s) with foil.

COMBINE sugar, evaporated milk, butter and salt in 4- to 5-quart, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan(s). Refrigerate for 2 hours or until firm. Lift from pan remove foil. Cut into pieces. Store tightly covered in refrigerator.

Nutrition Information per serving: 170 calories 60 calories from fat 7g total fat 4.5g saturated fat 5mg cholesterol 40mg sodium 29g carbohydrate 1g fiber 26g sugars 2g protein


Egg-Ceptional Easter Nests
Makes 30 nests

  • Wax paper
  • 1 2/3 to 2 cups (11- to 12-ounce package) Nestlé Toll House Butterscotch or Semi-Sweet Chocolate Morsels
  • 1/4 cup creamy peanut butter
  • 2 cans (5 ounces each) chow mein noodles
  • 30 to 60 foil-covered chocolate eggs, any flavor

LINE trays with wax paper.

MICROWAVE morsels in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in peanut butter until well blended.

ADD chow mein noodles to morsel mixture toss until coated. Using ice cream scoop that measures about 2 rounded tablespoons, scoop and drop onto prepared trays then immediately shape into nests. Refrigerate until ready to serve. Before serving, place one or two foil-chocolate eggs in each nest. Store prepared nests in covered container for up to 1 day.

Nutrition Information per serving: 170 calories 80 calories from fat 9g total fat 5g saturated fat 0mg cholesterol 75mg sodium 19g carbohydrate .5g fiber 12g sugars 24g protein


Egg-Ceptional Easter Nests - Recipes

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  • Wax paper
  • 1 2/3 to 2 cups (11- to 12-ounce package) Nestlé Toll House Butterscotch or Semi-Sweet Chocolate Morsels
  • 1/4 cup creamy peanut butter
  • 2 cans (5 ounces each) chow mein noodles
  • 30 to 60 foil-covered chocolate eggs, any flavor

LINE trays with wax paper.

MICROWAVE morsels in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in peanut butter until well blended.

ADD chow mein noodles to morsel mixture toss until coated. Using ice cream scoop that measures about 2 rounded tablespoons, scoop and drop onto prepared trays then immediately shape into nests. Refrigerate until ready to serve. Before serving, place one or two foil-chocolate eggs in each nest. Store prepared nests in covered container for up to 1 day.

Nutrition Information per serving: 170 calories 80 calories from fat 9g total fat 5g saturated fat 0mg cholesterol 75mg sodium 19g carbohydrate .5g fiber 12g sugars 24g protein


Egg-ceptional Easter Nests

-Head to the best crafts store ever, Michael’s, for these decorative bird nests.
-Fill your nests with our Birthday Cake Bites and pastel Cadbury Milk Chocolate Mini Eggs. You can find the Cadbury eggs at any drugstore this time of year.
-We also have our first time ever, limited edition Easter Bites Box filled with pastel colored sprinkle pretzel bites that you can use instead for a really festive look.

And that’s it! It’s super easy to make these, and trust us: you'll get many compliments from guests that come by for your Spring festivities.

If you’re looking for an Easter activity to do with friends or family, dying Easter eggs is always a fun one. It’s kid-friendly and never gets old. Then fill your bird nests with your dyed Easter eggs!


(Family Features) - I love making Easter baskets really special. It's a fun tradition to put some nontraditional treats and surprises into each basket. I like to look for little gifts that say a lot about the person getting them. Sports stickers for the little athlete, movie tickets for the film buff. what kinds of egg-stras do you like to give?

For younger kids, try sidewalk chalk, bubbles and bubble wands, and coloring books of their favorite characters.

Older kids might enjoy a new journal, cd or gift card.

Who says grown-ups can't join in the Easter fun? Give your special someone a favorite DVD or a certificate for a fun night out together.

As always, I'll be including some homemade goodies in all the baskets. These darling Easter Nests are a cinch to make - and taste great, too. And the Very Best Fudge is a delicious addition to any Easter basket! I'm glad it makes a lot, so there's plenty to go around.


Easter egg recipes: Three easy ways to use up your leftover Easter eggs

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This Morning: Alice Beer issues warning over easter eggs

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With the holiday season just around the corner and the chocolate goodies piling up you may feel under pressure to forge. But fear not, here's how to enjoy your Easter treats at your leisure with three of our favourite recipes.

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175g butter, plus extra for greasing

200g milk chocolate, broken into pieces

225g light soft brown sugar

1 tsp vanilla extract (optional)

There are plenty of delicious ways to use up leftover Easter eggs. (Image: Getty)

Easy chocolate brownies. (Image: Getty)

Preheat the oven to gas 4, 180°C, fan 160°C. Grease a 20cm baking tin and line with non-stick baking paper.

Put the butter and 150g chocolate in a microwave-safe bowl. Microwave on medium power for 1 min.

Stir the mixture, then continue to heat in 20-sec bursts, until the mixture has melted. Remove and set aside to cool a little.

Put the sugar, eggs and vanilla (if using) in a separate bowl and briefly whisk to combine. Stir in the cooled chocolate mixture. Sift in the flour and cocoa, then you can add the remaining chocolate and mix well.

Pour the mixture into the prepared tin and bake for 20-25 mins, until a thin crust forms on the surface with a slight wobble.

Remove from the oven and leave to cool in the tin for 30 mins, before transferring to a wire rack to cool completely.

Easter egg nests (Image: Getty)

100g Shredded Wheat /corn flakes/ Frosties or another alternative

1 x 100g bag of Mini Eggs

Easter egg nests (Image: Getty)

Line a 12-hole muffin tray with paper cases.

Melt the milk chocolate, golden syrup and butter in a small glass bowl over a saucepan of gently simmering water.

Stir regularly with a wooden spoon until the mixture is completely melted and glossy with no lumps.

Break up the Shredded Wheat into small pieces in a large bowl using your hands.

Pour the melted chocolate mixture into the bowl with the Shredded Wheat and mix with the wooden spoon until all the Shredded Wheat is covered in the melted chocolate.

Spoon the mixture into the 12 cases, dividing evenly. Use your index finger to create a well in the centre of each nest.

Add a few Mini Eggs to each nest.

Leave to cool and in the fridge for 2 hrs.

No-bake rocky road (Image: Getty)

Your Easter eggs will never go to waste again. (Image: Getty)

Line a 20 x 30cm traybake tin with cling film.

Put the chocolate and butter in a large bowl set over a saucepan of gently simmering water, and melt until smooth and glossy.

Remove from the heat and add the cocoa powder and golden syrup. Mix together until fully combined and leave to cool at room temperature for about 15 mins.

Put the biscuits in a freezer bag and use a rolling pin to bash them, leaving some pieces chunkier than others. Stir into the cooled chocolate with the marshmallows, cranberries and 150g of the mini eggs.

Pour the mix into the tin and press down with the back of a spoon until even. Scatter over the remaining mini eggs, pressing them in a little, and leave to set in the fridge for 1 hr.


  • 225g/8oz plain chocolate, broken into pieces
  • 2 tbsp golden syrup
  • 50g/2oz butter
  • 75g/2¾oz cornflakes
  • 36 mini chocolate eggs

Line a 12-hole fairy cake tin with paper cases.

Melt the chocolate, golden syrup and butter in a bowl set over a saucepan of gently simmering water (do not let the base of the bowl touch the water). Stir the mixture until smooth.

Remove the bowl from the heat and gently stir in the cornflakes until all of the cereal is coated in the chocolate.

Divide the mixture between the paper cases and press 3 chocolate eggs into the centre of each nest. Chill in the fridge for 1 hour, or until completely set.

Recipe Tips

Shredded wheat or puffed rice cereals can be used instead of the cornflakes.


Hash Brown Egg Nests Recipe

Ingredients

Frozen shredded hash browns, thawed
Sharp cheddar cheese, shredded
Olive oil
Medium eggs
Salt and pepper to taste
Cooked bacon, crumbled
Parsley, chopped

Instructions

Before you begin, the first step in making these Hash Brown Egg Nests is to thaw the frozen, shredded hash browns. However, I find this easiest if making them in the morning to set the frozen bag of hash browns in your refrigerator the night before.

Then open the bag and let them finish thawing as you make your coffee.

Once the hash browns are thawed add them to a large bowl along with the cheddar cheese, olive oil and salt and pepper to taste.

You can use your fingers to form the nests or use a mini tart tamper to help.

Next, grease the muffin pan and divide hash brown mixture evenly between each cup. The loosely packed potatoes should fill each cup.

Then use your fingers to pack them tightly and shape them into nests, being sure to push them up the sides of the cups. The key here is to pack them tightly.

Pre-Bake The Hash Browns

Bake the hash brown nests in a preheated oven for 15 minutes. The potatoes will begin to brown, especially around the top edges.

Once the bake time is up, remove the pan from the oven and decrease the oven temperature. Using a greased back of a spoon or a mini tart shaper lightly make an indention in each hash brown cup.

Then crack a medium egg into each muffin cup on top of the hash browns. Season with additional salt and pepper to taste.

Now sprinkle crumbled bacon and cheese on top of each egg. Place the pan back into the oven and bake until the egg whites are cooked.

Depending on how well done you would like the yolk, bake for 13-20 minutes. We prefer the egg hard boiled and they were perfectly cooked in 20 minutes in our oven.

However, if you want your Hash Brown Egg Nests to have a runny yolk, remove the pan as soon as the egg whites are set. Of course, increase the time for over medium eggs.

Once you remove the pan from the oven garnish the tops with parsley. Let the egg nests rest for a couple of minutes before you remove them so they have a chance to set.

Then gently slide a knife along the edges of each muffin cup and use a fork to lift them out of the pan.

Enjoy immediately or let cool and store in the refrigerator. To reheat, place the egg nests in the microwave for 20-30 seconds.

Other Delicious Breakfast Recipes

  • Keto Egg Muffins
  • Sausage Hash Brown Casserole
  • Best Breakfast Casserole
  • Air Fryer Breakfast Bombs
  • Air Fryer Breakfast Egg Rolls
  • Instant Pot Breakfast Frittata
  • Instant Pot Breakfast Casserole

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Line a 12-hole muffin tray with paper cases.

Melt the milk chocolate, golden syrup and butter in a small glass bowl over a saucepan of gently simmering water. Stir regularly with a wooden spoon until the mixture is completely melted and glossy with no lumps.

Break up the Shredded Wheat into small pieces in a large bowl using your hands.

Pour the melted chocolate mixture into the bowl with the Shredded Wheat and mix with the wooden spoon until all the Shredded Wheat is covered in the melted chocolate.

Spoon the mixture into the 12 cases, dividing evenly. Use your index finger to create a well in the centre of each nest. Add a few Mini Eggs to each nest.

Leave to cool and in the fridge for 2 hrs.


Easter

There are not many recipes I absolutely have to make, year in, year out, at Easter, but my Easter Egg Nest Cake, is absolutely non-negotiable. Think damp, dark, flourless fallen chocolate cake (incidentally, gluten-free) with the dip filled, once the cake has cooled, with whipped cream that has had melted chocolate folded into it, and then dotted with those sweet little pastel-toned, sugar-coated easter eggs. Just thinking about it lifts my heart.

I've also made a happy habit of baking my Lemon Meringue Cake at this time of year too. If, like me, you love lemon meringue pie, but want to make something altogether easier and less challenging, this cake is for you. It just sings of Spring!

There is nothing that says you must make my Kedgeree Risotto at Easter, but I like to, not least because the halved, hard-boiled quails eggs that adorn it give it charm, and are a savoury take on the Easter egg.

But there are some obviously seasonal recipes, and foremost is the Simnel Cake, a light fruit cake, covered in marzipan and decorated with marzipan balls. If you have people staying with you over the Easter weekend, this is the cake to have in a tin or under a glass dome, looking welcoming in your kitchen, as it keeps well, in the tradition of the cut-and-come-again cake.

Hot Cross Buns are the obvious other trad offering, and although you may never have considered baking your own, it is wonderfully gratifying to do, and they are really not difficult to make. If making your own Hot Cross Buns is not going to happen this year, do not worry. Buy shop-made ones, and use them to replace the gingerbread in my Gingerbread Stuffing or the panettone in my Panettone Stuffing Squares to accompany an Easter Roast. And of course, the Easter Roast is lamb. You can go as old-school as you want here, but I also recommend a light, bright, quick and easy take in the form of a Butterflied Leg of Lamb with Bay Leaves and Balsamic Vinegar. This is quite a new recipe of mine, but I never forget the old faves, and I will certainly be making my Warm Shredded Salad with Mint and Pomegranates this year - again!



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