Recipe: S’mores Easter Nests

OKLAHOMA CITY – This is a fantastic way to engage the kids in dessert/treat making, and all ages love the result.

The process requires three steps: the making of the actual “nests,” the drizzling of the chocolate and the decorating/filling of the nests.

Depending upon age and maturity, kids may be involved in all three.

Ingredients:

• Cooking Spray
• 3 T Butter
• 1 12oz box Golden Grahams Cereal
• 1 10oz bag Miniature Marshmallows
• 1 12oz bag Chocolate Chips
• 1 14oz bag Coconut Flakes
• Few Drops Green Food Coloring
• Assorted Jelly Beans, Tiny Chocolate Eggs or Miniature Easter Candies (must not be wrapped and need to be very small.
• Muffin Tins – may reuse but nice to have 36 all at once

Directions: 

• Lightly spray muffin tins-36 is optimum.
• In a large saucepan or medium pot, melt 3 T butter. Add marshmallows and stir. Over medium heat, melt marshmallows stirring to keep from browning and knocking down sides of pot.
• Once melted, remove from heat and thoroughly fold in cereal until evenly coated.
• Spray fingers (may use gloves but will still need to spray) and place roughly 2″ “globs” of cereal/marshmallow mixture into each tin, forming into a nest as you go. Important to form while mixture is still warm and pliable.
• Allow to cool and harden, then remove from liner and place on cookie sheet or bakery tray.
• In a double boiler, melt chocolate chips over medium- medium high heat, stirring to prevent scorching.
• Drizzle melted chocolate over nests, and allow to firm up/harden.
• In a mixing bowl, place coconut and a few drops green food coloring.
• Toss thoroughly to coat; I suggest starting with minimal coloring and adding more as needed.
• Into each nest, place coconut grass and assorted egg/Easter candies.
• Additional grass may be used as a bed for the nests.
• Arrange on a platter and cover with cellophane wrap.
• Store in a cool, dry place until ready to serve.

Yields: 24-36 nests