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Easter Springtime Bird Nests

Easter Springtime Bird Nests: Sweet Crunchy Delights to Share

Easter Springtime Bird Nests are whimsical treats crafted from crunchy noodles and sweet marshmallows, perfect for spring celebrations.
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Prep Time 15 minutes
Cook Time 10 minutes
Setting Time 1 hour
Total Time 1 hour 25 minutes
Servings: 12 nests
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Nests
  • 5 cups Mini Marshmallows Can use large marshmallows (3/4 bag).
  • 1/2 cup Butter Coconut oil can be used for a dairy-free version.
  • 3 cups Chow Mein Noodles Can use broken pretzel sticks or Rice Krispies for variations.
For the Filling
  • 1 cup Jelly Beans, M&Ms, or Robin’s Eggs Any small candies or chocolate eggs can serve as a filling.

Equipment

  • Muffin Pan
  • Microwave-safe bowl
  • Spatula or wooden spoon
  • Knife or fork

Method
 

Step-by-Step Instructions
  1. Prepare Muffin Pan: Grease a muffin pan generously with PAM or cooking spray.
  2. Melt Butter: In a microwave-safe bowl, heat butter in the microwave for about 30 seconds; stir and continue until melted.
  3. Add Marshmallows: Pour mini marshmallows into the melted butter and microwave in intervals until completely melted.
  4. Combine Noodles: Stir in the Chow Mein noodles until evenly coated with the marshmallow mixture.
  5. Form Nests: Press spoonfuls of the mixture into the greased muffin pan to shape into nests.
  6. Set the Nests: Place the muffin pan in the freezer for about 1 hour.
  7. Remove Nests: Carefully remove nests from the pan using a knife or fork.
  8. Fill & Serve: Fill each nest with colorful candies and serve.

Nutrition

Serving: 1nestCalories: 150kcalCarbohydrates: 25gProtein: 1gFat: 6gSaturated Fat: 4gCholesterol: 15mgSodium: 30mgPotassium: 50mgSugar: 14gCalcium: 2mgIron: 2mg

Notes

Store the nests in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to a month.

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