Last year for Easter I decided to send everyone home with a treat. I knew what I wanted to make (something to put the amazing chocolate-tinfoil eggs in that I saw everytime I walked by Leonidas), but wasn’t sure how to make it happen.

It finally dawned on me to make a birds nest (eggs need a nest after all) and with a little more thought, I realized I could repurpose some good old-fashioned church basement food for the job. Usually this recipe is made into either a big pan and cut into squares or else made as drop cookies on wax paper.

They’re a great treat for either kids or grown-ups, and are perfect for takeaways after get-togethers. Just call this my attempt at being a Martha.

(Please excuse the celophanewrapped&ontopofthestove version photo above — I didn’t take any photos before they were wrapped to go last year. I’m using it anyways because I want to illustrate what I’m talking about here.)

The Recipe

Adapted from the recipe “Chow Mein Noodles” found in Company’s Coming: 150 Delicious Squares
Makes 4-6

1 cup / 250mL chocolate chips
1 cup / 250mL butterscotch chips
1 1/2 cups / 375mL (4oz / 113g) chow mein noodle
1 cup / 250mL shredded coconut (optional)

How To

Melt the chocolate & butterscotch chips (either in a double boiler or a microwave oven). Mix in the noodles and coconut (if using) and thoroughly combine.

Spoon mounds onto wax paper and shape into nests. Cool in refridgerator. Place tin-foil eggs or other Easter candy into the nest and wrap if desired.

Keep refrigerated as the chocolate will get soft at room temperature.