Are you looking for some tasty and easy Easter treats to make with your kids?  Why not try these no-bake Easter Egg Bird’s Nests?

1/2 c milk

1/2 c margarine

2 c white sugar

6 Tbsp cocoa

1 tsp vanilla

1 c coconut

3 c rolled oats

1) Measure out and melt the milk and margarine in a medium sauce pan over medium-high heat.

2) Add the sugar and the cocoa and stir, bringing to a simmer.  Remove it from the heat and then add the vanilla.

3) Measure and mix the coconut and the rolled oats.

4) Add the warm cocoa mixture to the dry and stir until mixed through.

5) Drop the dough in a ball onto parchment (or wax) paper and shape into nests by spreading the centre to the sides.  Let them sit and cool, until set.

6) Add your Easter treats (I used Jelly Belly Jelly Beans because they are my favourite), serve and enjoy!

*If you are going to be saving these for any length of time, they need to be kept flat as they can get quite crumbly and fall apart.

A Special thank you to “Big Chef” Shannon who helped my “Little Chefs” and I prepare this recipe.

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Are you looking for some tasty and easy Easter treats to make with your kids?  Why not try these no-bake Easter Egg Bird’s Nests?

1/2 c milk

1/2 c margarine

2 c white sugar

6 Tbsp cocoa

1 tsp vanilla

1 c coconut

3 c rolled oats

1) Measure out and melt the milk and margarine in a medium sauce pan over medium-high heat.

2) Add the sugar and the cocoa and stir, bringing to a simmer.  Remove it from the heat and then add the vanilla.

3) Measure and mix the coconut and the rolled oats.

4) Add the warm cocoa mixture to the dry and stir until mixed through.

5) Drop the dough in a ball onto parchment (or wax) paper and shape into nests by spreading the centre to the sides.  Let them sit and cool, until set.

6) Add your Easter treats (I used Jelly Belly Jelly Beans because they are my favourite), serve and enjoy!

*If you are going to be saving these for any length of time, they need to be kept flat as they can get quite crumbly and fall apart.

A Special thank you to “Big Chef” Shannon who helped my “Little Chefs” and I prepare this recipe.

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