These no-bake Bird’s Nest Cookies are an easy, fun treat that’s perfect for Easter or any spring gathering.
Cute and colorful, these nests come together with just five ingredients and minimal effort. In minutes you can make a batch of festive cookies that friends and family will love.
Table of Contents
What are bird’s nest cookies?
Bird’s Nest Cookies, sometimes called haystacks, are a long-time favorite. They combine melted chocolate with crunchy elements—traditionally fried chow mein noodles—plus nuts and a touch of hazelnut spread to create a nest-shaped cookie that’s finished with candy “eggs.” They’re popular around Easter but can be adapted for any celebration by changing the decorations and candy colors.
Why you’ll love these cookies
- Sweet and salty contrast: chocolate paired with crunchy fried noodles makes a delightful texture and flavor combination.
- Customizable: use white, milk, semisweet, or dark chocolate and swap the candy eggs for seasonal treats to suit any occasion.
- Kid-friendly: no baking and simple assembly make this a great recipe to make with children; adults only need to handle the melting if necessary.
- Quick to prepare: these are no-bake and set in the fridge in about 10–20 minutes, so they’re ideal when you need a fast dessert.
For exact ingredient quantities and full step-by-step instructions, see the recipe card at the bottom of the page.
Ingredients
- Chocolate chips (semisweet or dark recommended; melting chips or buttons work best)
- Fried noodles (crispy chow mein noodles)
- Hazelnuts (blanched and roasted, chopped)
- Nutella or another chocolate-hazelnut spread
- Mini candy eggs for decorating
See the recipe card below for measured quantities.
Instructions
Line two baking sheets with nonstick parchment paper.
Melt the chocolate chips in a heatproof bowl over a pot of barely simmering water, stirring occasionally until smooth.
Stir the Nutella into the melted chocolate until fully combined.
Add the fried noodles and chopped hazelnuts to the chocolate mixture, stirring until everything is evenly coated.
Scoop heaped tablespoons of the mixture onto the prepared sheets and use the back of the spoon to make a small well in the center to form a nest. Place three mini eggs in each nest.
Refrigerate the trays for about 10–20 minutes, or until the chocolate has fully set.
Hint: You can also shape these in lightly oiled muffin tins. Spoon the mixture into the cups and press an indentation in the center to form the nest, then decorate and chill.
Substitutions
- Chocolate: try peanut butter or butterscotch chips for a different flavor.
- Fried noodles: shredded wheat or a similar crunchy cereal can work if chow mein noodles aren’t available.
- Nutella: creamy peanut butter is an easy swap.
Variations
- Salty Pretzel: replace the hazelnuts with broken salted pretzels for extra crunch and saltiness.
- Coconut: use toasted shredded coconut instead of hazelnuts.
- Different Candy: swap mini eggs for peanut butter eggs, malted milk eggs, or other seasonal candies. If using foil-wrapped chocolates, add them after the nests have set.
- Sprinkles: add colorful sprinkles before the chocolate sets for extra visual appeal.
Use your imagination—these cookies are easy to personalize.
Equipment
All you need is a heatproof bowl for melting chocolate, a spoon for mixing and shaping, and parchment-lined baking sheets or plates. Muffin tins work too if you prefer.
Storage
Store the cookies in an airtight container in the refrigerator for up to two weeks. For best results, separate layers with parchment paper so the mini eggs don’t get marked by chocolate.
Top tip
- Use chocolate labeled for melting to avoid seizing.
- If the chocolate begins to firm up while you’re shaping nests, briefly rewarm the bowl over the hot water and stir until smooth again.
- Place the candy eggs and any decorations into each nest before the chocolate sets so they stick properly.
FAQ
Yes. Microwave in 10–15 second intervals on medium power, stirring between each burst, until smooth. Take care not to overheat.
Can you freeze bird’s nest cookies?
Yes. Freeze in a sealed container for up to one month. Thaw overnight in the refrigerator before serving.
Serving Suggestions
These Bird’s Nest Cookies make a charming addition to an Easter dessert spread or spring party table. Pair them with other seasonal sweets and light desserts for a varied selection that guests of all ages will enjoy.
Bird’s Nest Cookies Recipe
Ingredients
- 1 ⅓ cups (200 grams) semisweet or dark chocolate chips
- 1 ⅓ cups (100 grams) fried noodles (crispy chow mein)
- ½ cup (65 grams) blanched roasted hazelnuts, chopped
- 3 tablespoons Nutella or other chocolate-hazelnut spread
- 54 mini candy eggs
Instructions
- Line two baking sheets with nonstick parchment paper.
- Melt the chocolate chips in a heatproof bowl over a pot of barely simmering water, stirring occasionally until smooth.
- Stir in the Nutella until well combined.
- Add the fried noodles and chopped hazelnuts, mixing until everything is coated in chocolate.
- Scoop 18 heaped tablespoons of the mixture onto the prepared sheets and press a small indentation in the center to shape each nest.
- Place three mini candy eggs in the center of each nest before the chocolate sets.
- Refrigerate for about 10 minutes, or until the chocolate is firm.
- Serve and enjoy.
Notes
- Use chocolate chips intended for melting. White or milk chocolate chips work as alternatives.
- Mini candy eggs are small solid chocolate eggs with a candy shell; choose your preferred brand and colors.
Tips for success:
- If the chocolate begins to set while shaping, rewarm the bowl briefly over simmering water and stir until smooth.
- Add the mini eggs and decorations before the chocolate sets so they adhere properly.
Nutritional Estimate Per Serving
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Carbohydrates: 13 g
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Protein: 2 g