Gluten Free Bird Nest Cookies (Edit recipe)

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These gluten free bird nest cookies are the perfect Easter treat that's ready just 15 minutes! Quick, easy, and cute, there's no baking involved and it's so fun to make with your kids.

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PREP TIME

15 minutes

COOK TIME

—

INGREDIENTS

4

Serves: 12

Ingredients

2.5 cup Gluten Free Pretzel Sticks
1 cup Semi-Sweet Chocolate Chips
0.5 cup Creamy Peanut Butter, or any nut butter of your choice
36 Candy-Coated Chocolate Mini Eggs, I used Trader Joe's Candy Coated Dark Chocolate Covered Almonds

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. Break up pretzel sticks into 1-1.5 inch pieces with your hands.
2. Add chocolate chips and peanut butter to a large bowl and microwave in 30 second increments until melted. Stir until smooth. You can also use a double boiler to melt.
3. Add the pretzel sticks to the bowl and toss to coat evenly in the chocolate mixture.
4. Line a large baking sheet with parchment paper.
5. Scoop out 2 tablespoons of the pretzel mixture on the parchment paper and use a spoon to shape into a nest. Immediately add 3 candy eggs in the center. Repeat with the rest of the mixture.
6. Let the cookies set and firm up. You can transfer to the refrigerator to speed up the process.
7. Enjoy! The cookies can be kept in an airtight container at room temperature for up to 5 days, or up to 2 weeks in the fridge.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	862
Fat:	39 g
Carbohydrates:	123 g
Protein:	10 g
Cholesterol:	15 g
Sodium:	657 mg
Fiber:	4 g
Sugars:	77 g
Calculated per serving.