Bird’s Nest Cookies a Pressure Cooker Recipe
These Bird’s Nest Cookies combine melted butterscotch and semisweet chocolate with crispy chow mein noodles, shaped into delightful nests and topped with candy chocolate eggs. Perfect for a quick and charming dessert that’s easy to make and impresses any crowd.
Ingredients
Ingredients
- 4 ounces butterscotch chips
- 4 ounces finely chopped semisweet chocolate
- a pinch Kosher salt
- 5 ounces chow mein noodles
- 30 mini chocolate eggs candy chocolate eggs/malt ball eggs
Instructions
Instructions
- Line a sheet tray with a silicone mat or parchment paper.
- Set a medium bowl over a saucepan containing around 1 inch of water and turn heat to low. Add chocolate, butterscotch chips, and a pinch of salt to the bowl, stirring occasionally until melted and smooth.
- Remove bowl from saucepan and fold in chow mein noodles until evenly coated.
- Place about 2 spoonfuls of the mixture onto the sheet.
- With your fingers, make a divet in the middle and shape into a “nest.” Repeat with the rest of the mixture.
- Set aside and let the chocolate-butterscotch coating set, then top each nest with 3 or so eggs.
- Serve and enjoy these charming and delicious Bird’s Nest Cookies.
Notes
Perfect for last-minute guests and holiday treats. Use Cadbury mini chocolate eggs for the best visual and flavor effect.