These No Bake Bird Nest Cookies are made with only 4 ingredients! They are simple to make and kids love them.
When I was growing up someone in the family always made haystacks around Christmas time. I carried on that tradition until Kelsie was diagnosed with a corn syrup allergy.
Haystacks are made with chow mein noodles, peanut butter, and butterscotch chips. Butterscotch chips contain corn syrup, and I have yet to find a brand that is corn syrup free. So I just stopped making them cold turkey.
However, a month or so ago I thought why can’t I just use white chocolate chips? It’s not the same tastes, but white chocolate and peanut butter totally go together! Y’all, these are a hit!
White chocolate chips and peanut butter melted together to create this beautiful flavor that works so well with the chow mein noodles.
Kelsie said we could make bird nests with them and so we did. I opted for the peanut butter M&M’s to go with the flavors, but you could use whatever egg shaped candy you wanted too.
Yes, there is corn syrup in the M&M’s; Kelsie just gives them to me, because she’s happy to have these fun no bake treats again.
How do you make no bake bird nest cookies?
You will melt together a bag of white chocolate chips – I use Ghirardelli. I find that it always melts the best + it doesn’t contain corn syrup with peanut butter.
Pour that over chow mein noodles, and then form into little nests. It’s super messy and the kids love making them. They get to lick their fingers clean, AFTER forming all the nests!
Can I use any brand of chocolate?
Use what you love, and what you’ve tried melting before. Like I mentioned above Ghirardelli has always turned out perfect when melting.
How do you melt chocolate chips?
You can do this two different ways. I use both ways, depending on what I’m needing the chocolate for. For this particular recipe I use the microwave method.
If I’m dipping something into chocolate, I use the double boiler method.
The microwave method is easy. Using a microwave safe bowl, melt the chocolate chips for 30 second increments, stirring after each, as this helps melt the chips. Even though 30 seconds doesn’t seem like a long time, it will keep the chocolate from getting too hot. When it gets too hot it doesn’t melt right, and clumps together, basically it’s burnt at this point, and I’ve never been able to salvage it.
The double boiler method is easy too, just more time consistent and you have to be more careful. Use a heat safe glass bowl and will sit on the top of a pot, without touching the bottom. Place just enough water in the bottom of the pot to fill the bottom, but not high enough to touch the bottom of the bowl. Place the pot over medium heat, and heat the water to simmer. Turn the heat down, and place the bowl over the water. Start stirring until it’s melted. Be careful with this method because if you move the bowl too much and steam escapes and gets water in your chocolate, it will ruin it.
Looking for more Easter goodies?
- Easter Bunny Crunch
- Easter Krispy Treats
- Peanut Butter Dark Chocolate Cadbury Mini Egg Cookies
- Cadbury Mini Egg Cookie Dip
- 2 cups Chow Mein Noodles
- 1 cup white chocolate chips
- 1/2 cup peanut butter
- 1 1/2 cup egg shaped chocolate coated candy pieces
- Line a large baking sheet with parchment or wax paper. Set aside (may need two, if your baking sheet isn't large)
- Place the white chocolate chips and peanut butter in a large microwave safe bowl, and melt for 30 second increments, stirring after each, until the chocolate chips are melted.
- Pour the chow mein noodles in the bowl with the melted chips and peanut butter. Toss to coat evenly.
- Form into 12 small birds nests, placing on the covered baking sheets. After 30 minutes, place a few of the egg shaped chocolates on top of the nests, and allow to finish hardening.
Keep in a container with a tight fitting lid, stored in the fridge for up to two weeks.
Amount Per Serving: Calories: 232 Total Fat: 14g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 116mg Sodium: 217mg Carbohydrates: 19g Fiber: 1g Sugar: 10g Protein: 8g