A Spring Makeover for my Favorite Holiday Cookie
My no bake haystack cookie recipe was so popular over the holidays that I thought I would give it a little spring makeover so that you can enjoy this salty and sweet treat throughout the year. With just a few tweaks and an additional ingredient these crunchy, butterscotch and chocolate cookies become an adorable bird’s nest. Package individual nests in cellophane bags, tied with ribbon for a cute party favor. Place a nest at each place setting to add a special touch to your Easter table. Display the nests on a domed cake plate as a tasty spring centerpiece for you dining table, sideboard, or kitchen island.
Bird’s Nest Cookies
- 2 bags butterscotch chips
- 2 bags chocolate chips
- 2 cups salted peanuts
- 1 12 oz. bag of chow mein noodles
- 1 10 oz. bag of Hershey’s candy coated milk chocolate eggs
Combine chocolate and butterscotch chips. Melt chips over low heat until smooth in a double boiler. Add peanuts and chow mein noodles. If mixture seems a bit thin add a few more nuts and noodles, in equal amounts. Remove from heat. Place a scoop of the mixture on a non-stick surface. Flatten each scoop with the back of a spoon and press down gently in the center to form a resting spot for the Hershey’s candy coasted milk chocolate eggs. Let cool in the refrigerator until set. Place eggs in center of nest. Makes approximately 20 nests. Enjoy!
Tip: If you don’t have a double boiler you can fill a saucepan with 1-2 inches of water and bring to a boil over high heat. Once water comes to a boil, turn the heat down to medium. Rest a heat proof bowl on top of the sauce pan and add chips to the bowl. Stir until chips are completely melted. You can also melt chips in the microwave. Heat in 30 second increments, then stir, until chips are completely melted.