Description
These adorable chocolate colored egg nests are the perfect treat to serve for Easter.
Ingredients
Scale
- 4 ounces crushed pretzel sticks
- 4 ounces crushed potato chips
- 2/3 cup shredded coconut
- 11 ounces white chocolate
- 2 tablespoons canola oil
- 2 packages of chocolate eggs
- 4 ounces white chocolate
Instructions
- In a plastic bag, place pretzel sticks. Seal and lightly crush with a rolling pin. Remove pieces and place into a large bowl.
- In the same bag, place the potato chips. Seal and lightly crush with a rolling pin. Remove pieces and place into the bowl with the pretzel pieces.
- Add in the shredded coconut.
- In a separate bowl, melt the 11 ounces of white chocolate in the microwave at 20-30 second intervals. Remove and add in the 2 tablespoons canola oil. Stir until completely smooth.
- Pour over the pretzels, chips, and coconut. Stir to combine.
- Spray a mini-cupcake tin with non-stick cooking spray.
- Spoon about 1 tablespoonful of the mixture into each hole. Press firmly into mold and using your thumb, make a small indentation for the chocolate eggs.
- Place into the refrigerator to harden for about 10-15 minutes.
- Remove from refrigerator and gently pop out of the molds onto a serving platter.
- Melt the 4 ounces of white chocolate and combine with 2 teaspoons of canola oil. Drizzle a small amount into each “nest” and place 3 chocolate eggs inside each one. The melted chocolate will help to hold the chocolate eggs in place.
Notes
Use a liberal amount of the non-stick cooking spray in the tin to make them easier to remove after chilling.
Can also use small silicone cupcake molds as an alternative to the cupcake tin.
- Prep Time: 15 minutes
- Cook Time: 0 minutes