I plan out my formulas (and make, photo and calendar them) once in a while months ahead of time. And afterward at last, weeks before a vacation arrives I all of a sudden begin to feel regretful that I haven't brought you enough cutesy occasion themed formulas.
I begin to freeze. What can I make?!? I don't have time. I should simply forget about it, proceed onward. The general population needn't bother with another winged animals home treat formula!
I figured I unquestionably required a reason to purchase a mammoth pack of small scale eggs (don't we all?!?) and the children would love them. Also, perhaps I'd even given them a chance to enable me to make a bunch for Easter (on the off chance that there were any little eggs still around by, at that point).
These treats are a cross between my 2 most loved no heat treats — the customary, chocolate and oats, and those madly delightful butterscotch corn chip treats.
I figured I would require some paste to hold my eggs in my home and I adore the manner in which toasted coconut looks so much like a home, so I had huge designs to make an indent, fill it with chocolate, edge with toasted coconut and after that include my smaller than usual eggs… . yet, you know, life occurred and I got languid. Which makes these a truly unimaginative variant of a Birds Nest Cookie yet I'm alright with that.
Also try our recipe Easter No-Bake Mini Cheesecakes
These No Bake Birds Nest Cookies are made with oats, corn flakes, mini eggs, peanut butter and are perfect for Easter or Spring! The kids will go nuts for them!
Ingredients
- 1 1/2 cup butterscotch chips
- 1 1/2 cups chocolate chips
- 3/4 cup smooth peanut butter not natural
- 2 cups rolled oats
- 2 1/2 cups coarsely crushed corn flakes
- 72 mini eggs
Instructions
- In a large bowl, melt together butterscotch chips, chocolate chips and peanut butter.
- Stir in oats and corn flakes until combined.
- Drop by heaping tablespoonfuls onto wax paper lined baking sheets (you'll need two) into 24 mounds. Immediately press 3 mini eggs into the center.
- Let cool completely before storing in the refrigerator for 1-2 weeks or the freezer for up to 3-4 months.
Source : https://bit.ly/2Yok5Dx
Read more our recipe Lemon Basil Gin & Tonic
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