Easter Cupcakes: Chocolate Nest Cupcake Toppers
Chocolate Nests with Eggs
Jordan Almonds or Jelly Beans would make perfect “Easter Eggs”
- 1 can (14 oz) sweetened condensed milk (not evaporated milk)
- 2 cups (12 oz) semisweet chocolate chips
- 2 cans (5 oz each) thin chow mein noodles
- Fill with: egg-shaped Easter candies such as Jordan almonds
Line two baking sheets with foil. Lightly coat with nonstick spray.2. Scrape condensed milk into a medium saucepan or microwave-safe bowl; add chocolate chips. Place over low heat and stir often, or microwave on high 2 to 4 minutes, stirring every minute, until chips melt and mixture is blended and smooth. 3. Put noodles into a large bowl, pour on chocolate mixture and toss with a rubber spatula until noodles are coated.4. Drop generous 1⁄2 cups on prepared baking sheets. Lightly spray fingertips with nonstick spray. Form mounds into nests making a depression in the center to hold candies. Refrigerate 30 minutes or until set. Peel off of the foil; fill with candies.Planning Tip: The nests can be made up to 3 days before serving. Store loosely covered at room temperature.