Chocolate Peanut Butter Egg Nests


  •  butter for greasing pan
  • ½ cup (125 mL) semi-sweet chocolate
  • ½ cup (125 mL) creamy peanut butter
  • 2 cups (500 mL) chow mein noodles
  • 2-3   colored mini jelly beans


  1. Generously grease the wells of Mini Muffin Pan with butter. In Classic Batter Bowl heat ½ cup (125-mL) semi-sweet chocolate and ½ cup (125 mL) creamy peanut butter, uncovered, on HIGH 1 minute. Stir until thoroughly combined. Add 2 cups (500 mL) chow mein noodles, stirring with Mix 'N Scraper until noodles are completely coated. Using a spoon, divide the mixture into the wells of pan. Press tip of spoon into the tops to slightly indent. Refrigerate about 1 hour or until hardened. Carefully remove the nests from the pan. Place 2-3 colored mini jelly beans in each nest.  


  • 24  servings

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