Valentine’s Day has just passed and our girls are already talking about Easter, specifically the candy. I have to admit that I’m starting to think about it too. Partly because the weather should be warmer by then, and part because of our family traditions.
We had a day off together today so we thought we’d brainstorm and make a new Easter treat that we could add to our traditions.
To create the nest look, I used mini cupcake/muffin tins and a muffin top pan pictured above that I picked up at Superstore. If I had to choose, I liked the look of the muffin top pan better, but both were fine.
- 1 1/2 cups white sugar
- 1/3 cup cocoa (baking cocoa, unsweetened)
- 1/2 cup milk
- 1 cup quick cooking oats
- 1 cup sweetened coconut, shredded, but not too fine
- 1/2 cup peanut butter (we use the natural PB, no sugar added)
- 1 tsp coconut extract (can substitute vanilla if you don't have it)
- Add sugar, cocoa and milk in a pot. Mix together and bring to a boil while stirring constantly. Bring the mixture to a hard boil for two minutes while stirring occasionally to make sure it is not burning to the bottom.
- Remove from heat and add in oats, coconut, peanut butter, and coconut extract. Combine well but don't wait too long as mixture begins to cool quickly.
- Drop into each section of your mini muffin tins, then add 1 - 3 Mini Eggs into the center of each tin to make the cookies look like nests.
- Allow to cool for a couple of hours, then with a knife, carefully loosen them from the tin and store - - or eat.
- The oats and coconut give the appearance of twigs, etc sticking out of the 'nest' so make sure your coconut is not shredded too finely.
- After you stir everything together, get them into your mini muffin tins quickly as the mixture will start to cool.