Savoury chow mein noodles keep these treats from veering into too-sweet territory.
- Prep time 20 minutes
- Total time 40 minutes
- 1 1/2 cup semisweet chocolate chips
- 1/4 cup smooth peanut butter
- pinch salt
- 4 cups crispy fried chow mein noodles
- 1 188 g bag mini candy-coated chocolate eggs (such as Cadbury Mini Eggs) (about 1 cup)
Line 2 baking sheets with parchment paper. In large heatproof bowl set over saucepan of gently simmering water, melt chocolate chips, stirring, until smooth. Stir in peanut butter and salt; fold in chow mein noodles until coated.
Spoon by heaping 1 tbsp onto prepared pans; using back of spoon, form well in centre of each. Divide chocolate eggs among nests. Refrigerate until firm, about 20 minutes.
Test Kitchen Tip: The chow mein noodles in these nests are made by cutting, boiling and then deep-frying Chinese egg noodles. Look for them at bulk food stores or in the international aisle of your local grocery store. Make the nests in advance and store them in a resealable plastic bag in the refrigerator for up to five days or in the freezer for up to a month.
Makes about 24 pieces.
Nutritional facts Per serving: about
- Fibre 1 g
- Sodium 122 mg
- Sugars 12 g
- Protein 2 g
- Calories 145
- Total fat 8 g
- Potassium 67 mg
- Cholesterol 1 mg
- Saturated fat 3 g
- Total carbohydrate 18 g