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 

weeks 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!