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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!



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