These Bird’s Nest Cookies are one of my favorite fun no-bake treats, made with just four simple ingredients. Crispy cornflakes are coated in sweet white chocolate and topped with colorful chocolate egg candies for the perfect springtime treat.
These treats are an easy and adorable dessert for Easter celebrations, spring parties, or a sweet afternoon project with kids. Best of all, they come together in less than an hour!
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For more easy Easter treats, check out the recipes for bunny m&m chocolate chip cookies and mini banana pudding cups.
Why I Think You’ll Love This Recipe
Easy to make: There’s no oven required, and the whole recipe comes together fast, making it perfect for busy days or last-minute treats.
Just one bowl and four ingredients: These treats look fancy, but they couldn’t be simpler to put together.
Fun and festive: Perfect for Springtime, Easter desserts, and family celebrations.
Ingredients and Substitutions
Cornflakes cereal – Corn flakes create the crunchy “nest” for the cookies. You can substitute rice cereal like Rice Krispies if you like.
White chocolate melts – The melting wafers are especially smooth and creamy. You can use milk chocolate chips or even butterscotch chips if you like.
Green chocolate melts – These mimic the look of grass in the nest. Look for melts that contain cocoa butter for the best flavor. If you like, you can substitute chopped shelled pistachios instead.
Easter egg chocolate candies – I used Cadbury mini eggs, but you can use any small chocolate eggs such as:
- pastel m&m candies
- speckled malted milk eggs
- jelly beans
Equipment Needed
- Mixing bowl
- Double boiler
- Paper cupcake liners
Step by Step Instructions
STEP ONE: Pour the cornflakes into a large mixing bowl and set them aside.
STEP TWO: Add about an inch of water to the bottom of your double boiler and place the white chocolate chips in the top. Let them melt, stirring occasionally, until smooth.
Drizzle the melted chocolate over the cornflakes and gently stir with a rubber spatula until evenly coated.
STEP THREE: Arrange paper cupcake liners on a baking sheet or work surface.
Note: I prefer the freeform look, but if you want the nests to be perfectly round you can put the liners in a large muffin tin.
Scoop a generous spoonful of the mixture into each liner, then use the back of a large spoon to shape them into little nests with a small dip in the center.
STEP FOUR: While the chocolate mixture is still soft, sprinkle with chopped green chocolate melts.
Top with 3 or 4 chocolate candy eggs.
Pop them in the fridge for about 30 minutes so they can set up nicely.
STEP FIVE: Once they’re firm, carefully peel away the liners and place your bird’s nest cookies on a serving plate. They’re ready to enjoy!
Note: I made the little twigs from pretzel sticks and mini marshmallows for garnish!
Recipe Variations
You can add a sprinkle of sweetened coconut to each of the nests before topping with the chocolate eggs, for a little chewy texture.
Or top the treats with chopped peanuts, roasted almonds, or candied pecans for crunch and flavor.
How to Store Leftovers
Store these Bird’s Nest Cookies in an airtight container at room temperature for up to 3 days. Keep them in a cool, dry place to prevent the chocolate from softening, especially if your kitchen is warm.
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Printable Recipe Card
Bird’s Nest Cookies with Chocolate Eggs
Equipment
- mixing bowl
- double boiler
- paper cupcake liners
Ingredients
- 2 cups cornflakes
- 3 ounces white chocolate wafers
- 20-24 multicolored mini chocolate eggs
- 2 tablespoons chopped green chocolate melting wafers
Instructions
- Pour the cornflakes in a mixing bowl and reserve.
- Fill the lower part of the double boiler with an inch of water, place the white chocolate chips in the top part and melt, stirring occasionally. Drizzle the melted chocolate over the cornflakes in the bowl, and stir gently to combine.
- Arrange paper cupcake liners on a work surface. Spoon a generous scoop of the corn flake mixture on each liner. Use a spoon to form round "nest" shapes, making a small indentation in the center of each.
- Immediately fill the nests with 3-4 chocolate eggs and sprinkle with chopped green chocolate wafers. Refrigerate the nests for 30 minutes to allow the chocolate to set.
- Gently remove the nests from the liners and arrange on a serving plate.
Notes
Nutrition
Got questions? Just ask! I’m happy to help.
If you post your creations on social media, tag #HappySimpleLiving so I can share! Thank you for your support. – Eliza
Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist, and any nutritional information should be used as a general guideline.
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Eliza Cross is the creator of Happy Simple Living, where she shares ideas to help busy people simplify cooking, gardening, holidays, home, and money. She is also the award-winning author of 17 cookbooks, including Small Bites and 101 Things To Do With Bacon.
