
April Easter Nests 2018 Ingredients 1 1/2 cup butterscotch chips 1 1/2 cups chocolate chips 3/4 cup smooth peanut butter 2 cups rolled oats 2 1/2 cups lightly crushed corn flakes 72 mini chocolate eggs Directions In a bowl, melt butterscotch chips, chocolate chips and peanut butter. Stir in oats and corn flakes . Drop heaping tablespoonfuls onto wax paper lined baking sheets (two) into 24 mounds. Press 3 mini eggs into the center. Let cool completely before storing in the refrigerator for 1-2 w eeks or the freezer for up to 3-4 months. Thank you for reading and I hope you try this out!!! Stay tuned for more posts and Happy Easter!