Gluten Free Bird Nest Cookies
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.
15 minutes
Difficulty:
Easy
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. | |
Serves: 12
Ingredients
- 2.5 cup2.5 cup2.5 cup Gluten Free Pretzel Sticks
- 1 cup1 cup1 cup Semi-Sweet Chocolate Chips
- 0.5 cup0.5 cup0.5 cup Creamy Peanut Butter, or any nut butter of your choice
- 363636 Candy-Coated Chocolate Mini Eggs, I used Trader Joe's Candy Coated Dark Chocolate Covered Almonds
Process
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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