Easter Egg Peanut Butter Haystacks

Prep Time

Yields

16-18 haystack nests

About this Recipe

These adorable Easter Egg Peanut Butter Haystacks are egg-stra easy to make in the microwave. Chow mein noodles, white chocolate, and peanut butter are shaped into a nest with the use of a muffin tin and then are filled with Easter candy eggs.

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Easter Egg Peanut Butter Haystacks

Prep Time

Bake Time

Yields

16-18 haystack nests

About this Recipe

Print this recipe

This is a Heritage Recipe

Heritage recipes are culinary treasures passed down through generations, capturing the warmth of family. These time-honored dishes from our bakers are a delicious way to connect with our roots and uphold traditions.

“We made these as kids with my cousins at Easter. I don’t know if it was more fun making them or eating them!”

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Ingredients

1 package (11 oz) white chocolate chips
2 tablespoons Imperial Sugar Confectioners Powdered Sugar
3/4 cup creamy peanut butter
1 can (8 oz) chow mein noodles
Cadbury Easter Candy Coated Mini Eggs (about 48)

Instructions

Spray two standard size muffin tins with non-stick spray. Set aside.
Microwave white chocolate chips in large, uncovered, microwave-safe bowl on medium high power for 1 minute; stir until smooth. If necessary, microwave at additional 10- to 15-second intervals, stirring just until chips are fully melted.
Stir in powdered sugar and peanut butter until well blended and smooth. Fold in chow mein noodles and toss until all ingredients are coated.
Drop by rounded tablespoon into muffin tin and press down gently in center to make a “nest.”
Place 3 chocolate eggs in center of nest.
Refrigerate until hardened, about 20 minutes, then pop out of muffin tins and serve. Can store for up to a week in an air tight container.