Want to make something good for Easter, but don’t have time? How about a no-bake confection with minimal ingredients? Chocolate Caramel Easter Nests can be made in about 30 minutes. There is no baking involved, and the only heat involved is to melt the coconut oil which is about one minute in the microwave. These yummy sweets are cute and go well on an Easter buffet table.

One bonus is that these Chocolate Caramel Easter Nests keep well at room temperature for up to two weeks, so they can be made ahead. They’re also fun for kids who like to help, especially when arranging the eggs on top.

About 36 Nests

4 cups broken mini pretzels
2 cups salted peanuts

1 cup powdered sugar
1/2 cup unsweetened baking cocoa
1 cup coconut oil, melted

1 pound prepared caramel, such as Peter's, melted according to package directions

2 10 oz. packages Whoppers Robin Eggs or other small candy Easter eggs

1. Line 3 12 cup muffin pans with Easter cupcake liners.
2. Mix the pretzels and peanuts in a large bowl.
3. Measure the powdered sugar and cocoa powder into a fine strainer.
4. Shake the mixture into the melted coconut oil; stir well and pour over the pretzel/peanut mixture.
5. Mix until the pretzels and peanuts are coated well.
6. Scoop the mixture into the prepared muffin pans; press down the centers a little and pour caramel into each one.
7. Press three of the robin eggs into the caramel.
8. Chill well until the nests are set.
9. Store in an airtight container at room temperature.

Amount Per Serving
Calories 271 Calories from Fat 124
Percent Total Calories From: Fat 46% Protein 5% Carb. 49%

Nutrient Amount per Serving
Total Fat 14 g
Saturated Fat 9 g
Cholesterol 0 mg
Sodium 210 mg
Total Carbohydrate 33 g
Dietary Fiber 1 g
Sugars 11 g
Protein 3 g

Vitamin A 0% Vitamin C 0% Calcium 0% Iron 3%