These no bake Birds Nest Scotcheroos are made with peanut butter, Rice Krispies, chocolate, butterscotch, and finished off with candy eggs. The perfect easy Easter dessert!

Easy Birds Nest Scotcheroos are absolutely perfect for the chocolate and peanut butter lovers like me! If you like these, you’ll love my No Bake Peanut Butter Blossoms, Buckeye Graham Crackers, Chex Scotcheroos, Peanut Butter Dipped Oreos, and Snickers Cookies too!

Why you’ll love this recipe:

If you live in the midwest, chances are you’ve had scotcheroos before. If you haven’t– you’re in for a real treat! Rich chocolate and butterscotch cover these chewy, crispy, peanut-buttery treats. These are truly the best scotcheroos ever!

Easter treats have never been so adorable or delicious! These Birds Nest Scotcheroos take a versatile dessert recipe and turn them into a fun Easter treat.

Easter scotcheroos are a fun take on the classic scotcheroos recipe. Instead of pressing these into a pan and slicing into bars, we’re making them bite-sized by using a mini muffin tin and topping each one with mini eggs! You’re going to love this easy no-bake dessert.

Ingredients you’ll need:

Creamy peanut butter
Granulated sugar
Light corn syrup
Rice Krispies cereal
Semi-sweet chocolate chips
Butterscotch chips
Cadbury mini eggs

This no-bake scotcheroo bird nests recipe is a quick way to turn a basic breakfast cereal into an adorable and delicious dessert! If you love the flavor of scotcheroos packed with peanut butter, butterscotch, and chocolate, these addictive Birds Nest Scotcheroos will become a family favorite in no time!

Bird’s nest scotcheroo bites are made with chocolate chips, butterscotch chips, peanut butter, and Rice Krispies cereal before being topped with little colorful candy eggs! They come together quickly and easily in a few simple steps.

Made with just a few ingredients in mere minutes, it couldn’t be any easier to create these treats: simply mix the cereal with a sweetened peanut butter mixture, add the mixture to your muffin tins, let the nests harden, then top them with chocolate, butterscotch, and a trio of mini Cadbury eggs.

How to make the best Birds Nest Scotcheroos:

In a medium saucepan, combine peanut butter, sugar, and corn syrup. Stir over medium-low heat until the mixture is melted and smooth.
Pour in the Rice Krispies cereal, then mix to coat the cereal evenly.
Grease a mini muffin tin with non-stick cooking spray, then divide the cereal mixture among each mini muffin tin cavity and use a shot glass to flatten the centers.
In a microwave safe bowl, combine chocolate chips with butterscotch chips. Microwave in 30 second intervals, stirring in-between, until melted and smooth.
Spoon 1 tsp of the melted chocolate on top of each scotcheroo, then top with 3 candy eggs!
Let set completely before removing from the pan and enjoying!

I love a good no-bake recipe, and these Rice Krispies nests are one of my favorites. With their Springtime vibe, this fun Easter treat is perfect to make this time of year.

Chocolatey, crunchy, and easy to make, these birds nest cookies are undeniably adorable. These Easter themed scotcheroo bites have all the aspects of the classic no-bake treat in “mini” form! They’re perfectly chewy and topped with plenty of chocolate for the ultimate sweet snack!

They look just like a bird’s nest and are such an easy dessert or snack for the holidays. These no-bake cookies are the perfect balance between sweet, salty, and savory and even double as an edible holiday decor! What’s not to love about them?

My top tips:

CEREAL: Scotcheroos can be made with a variety of cereals. If you want even more chocolate flavor, you can make these with cocoa pebbles instead!
PEANUT BUTTER: I do not recommendusing natural peanut butter here. The oils in natural peanut butter will make the mixture too runny and it won’t have the same texture as using traditional peanut butter.
PEANUT BUTTER COATING: The most common reason for hard scotcheroos is overboiling of the peanut butter mixture.You do NOT need to bring the mixture to a boil. It just needs to be warm, smooth, and easily pourable.
GREASE YOUR PAN: Grease your mini muffin tin liberally with nonstick cooking spray before adding the peanut butter cereal mixture. It’s no fun to make a dessert just for it to get stuck in the pan!
SCOOPING: Once the peanut butter coating is heated, you’ll need to move quickly to coat and scoop the cereal mixture into your muffin tin before it begins to cool and set up. I like using a rubber spatula to mix, as this avoids crushing the cereal too much.
PRESSING INTO THE PAN: I like using a shot glass to gently press down the centers of each treat and crease the ‘birds nest’ shape.To prevent these from becoming tough, don’t press too hard here. Ifyou don’t have a shot glass, you can use the back of a spoon.
CHOCOLATE: It’s important to heat the chocolate in 30 second intervals because it can burn and seize easily. It’s hard to reverse clumpy chocolate, so I recommend watching it closely! You can also use a double boiler here instead of the microwave.
TOPPING: The mini eggs in this recipe are completely optional and can be switched up for festive sprinkles depending on the holiday or occasion! It’s just important to add them while the chocolate is still wet. The wet chocolate acts as a glue, then once the chocolate sets, the toppings will stick.
COOLING: Let these treats set at room temperature. If your house is warm, refrigerating can help the chocolate topping firm up, but don’t store them long-term in the refrigerator, as they might become too hard.
REMOVING FROM THE PAN: I don’t recommend removing these Birds Nest Scotcheroos from the muffin tin until they are fully cooled. If the edges of the treats seem to be stuck to the pan, run a butter knife around the edges to loosen each cup.
STORING: I recommend storing these scotcheroo bites in an airtight container at room temperature for up to 5 days. They’re best when fresh and will start to harden over time.

Looking for more no bake desserts? Check these out!

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