Chocolate Easter Birds Nests

4 ingredient Chocolate Easter Birds Nests recipe made with Changs fried noodles, melted chocolate, peanut butter and mini Easter eggs.

5 from 9 votes

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Course: sweets

Cuisine: Easter

Prep Time: 10

chill time: 30

Total Time: 40

Servings: nests

Calories: 286kcal

Place the chocolate and peanut butter into a microwave safe bowl. Melt on 50% power for 2-3 minutes (stirring every 30 seconds) or until just melted.
Stir through the fried noodles.
Place spoonfuls of the mixture onto a baking paper lined tray and arrange into birds nest shapes (with a little hole in the middle).
Place into the fridge for 30 minutes or until set.
Add mini Easter eggs to decorate and serve.
Store in an airtight container in the fridge for up to 1 week.

Place the chocolate and peanut butter into the Thermomix bowl. Melt on 50 degrees, 3-4 minutes, Speed 2.
Add the fried noodles and mix on Reverse, Speed 3, 5-10 seconds (or until combined). Use the spatula to help mix.
Place spoonfuls of the mixture onto a baking paper lined tray and arrange into birds nest shapes (with a little hole in the middle).
Place into the fridge for 30 minutes or until set.
Add mini Easter eggs to decorate and serve. Store in an airtight container in the fridge for up to 1 week.

RECIPE NOTES AND TIPS

I used the Changs fried noodle brand in this recipe. You can use any fried noodles you like.
Choose a good quality chocolate as the better the chocolate, the better your birds nests will taste.
Use a creamy store-bought peanut butter (crunchy or smooth). Avoid homemade or natural peanut butter as they're not as creamy.
You can use any mini Easter eggs you like. I like to use Cadbury mini speckled eggs as they have a beautiful pastel colour.
Store in an airtight container in the fridge for up to 1 week.
Freeze in an airtight container for up to 1 month. Place in the fridge to defrost before serving.