If you’ve got a little extra time this weekend, this would be such a fun activity to do with kiddos. Literally we’re talking 4 simple steps:
- Melt the chocolate and peanut butter
- Stir in the crushed shredded wheat cereal
- Add spoonfuls to a lined baking sheet, rounding the edges and create a dip in the center
- Top with your favorite Easter candy and refrigerate
THAT’S IT. So easy, right?
You can use any unfrosted shredded wheat cereal for this recipe. I went with these Toasted Wheatfuls. I love that they’re basically one simple ingredient without any artificial flavors. They’re also 100% whole grain, giving these cookies a little protein and fiber. 🙌
For the eggs, I used Jordan almonds and a variety of yogurt covered dried berries. But you could also use mini Cadbury eggs, jelly beans, peanut butter M&M’s or your favorite Easter candy.
For a couple other easy, yet festive treats, try these Raw Carrot Cake Bites or Reese’s Peanut Butter Eggs!
On a more serious note, putting cute Bird’s Nest Cookies with Easter eggs aside – I’m eternally grateful for the sacrifice Jesus made for us and the beauty of His resurrection. Allowing us a way to be with Him forever! Happy Easter❤️
No-Bake Chocolate Peanut Butter Bird's Nest Cookies
Ingredients
- 1 cup dark chocolate chips dairy-free if needed
- 2/3 cup creamy peanut butter
- 4 cups unfrosted shredded wheat cereal I used Mom's Best Toasted Wheatfuls
- 90 Jordan almonds or yogurt covered berries
Instructions
- Add dark chocolate chips and peanut butter to medium sauce pan, cook over low heat, stirring frequently until chocolate and peanut butter are melted. You can also do this in a microwave safe bowl, heating chocolate and peanut butter together for 30 seconds, remove and stir, then continue heating in 20 second intervals, stirring in between until the chocolate is melted and a smooth consistency is reached.
- Meanwhile, crush toasted wheat cereal until they are in fairly small pieces. You can add the cereal to a gallon zip lock bag and roll with a rolling pin, chop them with a knife, or just use your hands to gently crush them.
- Once chocolate/peanut butter mixture is ready, remove from heat and stir in cereal, mixing for several minutes until cereal is well coated. If it looks too dry, add another spoonful of peanut butter.
- Add a fairly large spoonful of mixture to parchment lined baking sheet, rounding the outer edges and creating a dip in the center for the "eggs". Continue with this process until all nests/cookies have been added to tray, then add three small "eggs" of choice to each nest and refrigerate. Note: the cookies will firm up and hold together better once they've been refrigerated.
- Store in refrigerator and set out just before serving. Enjoy!