Melt the chocolate chips in a large bowl in the microwave for 30 seconds. Stir then repeat, continuing at 30 second intervals until the chocolate is melted and smooth.
1 cup milk chocolate chips
Add the melted chocolate and peanut butter to the cereal and stir until all the cereal is evenly coated.
1 cup creamy peanut butter
Fill each muffin tin with the coated cereal then use a tablespoon measuring spoon to create an indentation in each nest
Place the pan in the refrigerator or freezer until set and firm, typically about an hour.
Remove nests from the freezer and gently remove by sliding a silicone spatula under the side of a nest and popping it out carefully.
Place three Cadbury Mini Eggs into each nests then serve.
36 Cadbury mini eggs
Notes
Make these mini! Try these in mini muffin tins with smaller jelly beans if you want mini sized eggs. The only change would be to use a teaspoon measuring spoon instead of a tablespoon when making the indentations!Let the nests chill longer than you think you need to. Chocolate chips and peanut butter don’t harden as quickly as you'd hope.Store at room temperature in an airtight container for up to five days before throwing away any leftovers. If you don’t think you’ll use them all right away, I recommend not adding the eggs until you’re about to serve.Ingredient Notes:
Cocoa Rice Krispies – if you can find Cocoa Rice Krispies, they’re the best, but if you can’t find them, Cocoa Pebbles cereal works great too. That’s what I used in my video!
Peanut butter – make sure your peanut butter is creamy AND that it’s not the all-natural kind where the liquid tends to separate from the actual peanut butter. You want it to combine well with the chocolate chips and it won’t with the all-natural kind.
Milk chocolate chips – you can use milk or semi-sweet chocolate chips if you want these a bit less sweet. You could also use chocolate melting wafers if you have those, but I don’t recommend almond bark or candy melts in this particular recipe.