Easter: Chocolate Peanut Butter Nests with Toasted Coconut

Easter: Chocolate Peanut Butter Nests with Toasted Coconut

I wanted to make something for Easter dessert, and this spin on the classic Peanut Butter Haystacks was a lot of fun. I wanted to use some good chocolate, toasted coconut and peanut butter in addition to the chow mein noodles. I wanted to use smaller malted eggs, but picking up Easter candy a couple days before Easter really limits your options. Anyhow, these were a big hit. They got a big gasp and lots of comments on how cute they were when I brought them to the table - success! Chocolate Peanut Butter Nests with Toasted Coconut Ashley Covelli 10 ounce bag chocolate chips (I used Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips) 1/2 cup creamy peanut butter 6 ounce bag chow mein noodles 7 ounce bag sweetened coconut flakes peanut oil or nonstick cooking spray malted mini chocolate eggs or M&Ms Preheat oven to 350°F. Spread coconut flakes out on a large, rimmed baking sheet. Bake until nicely toasted, stirring every 5 minutes to make sure it doesn't burn. Remove from oven

Ingredients

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Read the whole recipe on Big Flavors From A Tiny Kitchen