Easy Chocolate Birds Nest Cookies

These adorable no bake birds nest cookies are a variation of classic no-bake haystack cookies all dressed up for Easter! It’s one of my favorite recipes to make for the spring season because they’re super easy and no-bake. These aren’t those baked thumb print cookies rolled in coconut – they’re more like a crunchy candy.

If you’ve never had haystacks, I am very excited for you to try this recipe! They’re sweet and crunchy no-bake cookies that are simple to make. Classic haystacks look like… haystacks! But, it’s really easy to turn them into cute chocolate Easter birds nest cookies. If you want an easy recipe, Easter nests are the one to make!

Additional Easter Dessert Recipes To Try

• EASY Bunny Sugar Cookies
• Raspberry Snack Cake for Easter Brunch
• Easter Candy Bark

Ingredients Needed

• Candy Melts – I prefer using Ghiradelli chocolate melts vs almond bark because they taste so much better. They come in milk chocolate, dark chocolate, or white chocolate (use your favorite).
• Oreos (regular, not double stuffed) and Cream Cheese (softened) for the oreo truffles.
• Strawberries: Ones that are large and bright red!

How to make Strawberries Stuffed with Truffles

1. Wash and dry the berries very well – any water will seize your chocolate. Cut off the stem and used a melon baller to scoop out the center.
2. Mix the Oreos and cream cheese in a food processor until it’s thick and like paste.
3. Scoop 1-inch sized balls then chill to firm them up.
4. Stuff a truffle in the hole in your berry and try to flatten it against the top of the strawberry to cover the wet part as much as possible.
5. Then all you have to do is dip the tops in chocolate. It’s like an inverse dipped strawberry!

Ingredients Needed

• Unsalted Butter: Needs to be softened – you can also use salted butter
• Brown Sugar: Don’t forget to pack your brown sugar!
• Vanilla Extract
• All Purpose Flour – if you’re worried about eating raw flour you can bake it to pasteurize it.
• Mini Chocolate Chips – I like the mini chips because they sandwich with the crackers better.
• Ritz Crackers: The ingredient that holds the whole recipe together!
• Melting Chocolate: Chocolate almond bark or white chocolate or a combination.

How to make Ritz Cracker Cookies

• Use a stand or a hand mixer with a large bowl to cream together the butter and brown sugar. Mix in vanilla extract, salt, and flour, then stir in chocolate chips.
• Line a cookie sheet with wax paper or parchment paper. Scoop 1 tablespoon balls of cookie dough and make sandwich cookies with two Ritz crackers, pressing gently to compact. Be careful so you don’t break the crackers. Place on baking sheet.
• Melt chocolate according to package directions. Dip each Ritz cracker sandwich in the chocolate, tapping off the excess chocolate, then placing back on the cookie sheet. Chill to set.
• Optional: instead of dipping, you can place the chocolate in a ziploc baggie and cut off one tip, then pipe over the top of the sandwich. Also, you can do this same method with leftover chocolate to drizzle on top of the dipped sandwiches for decoration. Or, sprinkle the wet chocolate sandwiches with sprinkles for decoration.

Easy Pumpkin Fudge Recipe

I am a huge believe in easy fudge. You know the kind that uses chocolate chips and sweetened condensed milk? I think I’ve only actually cooked fudge once. I liked that recipe, but come on. Easy fudge is just so…easy. I don’t have to think when I use the sweetened condensed milk fudge recipe – I just have to add my different flavorings and poof, fudge.

I don’t make fudge a lot during the year but I make it a ton in fall. It’s great for giving and something about the holidays screams fudge for me – just like it screams pumpkin!

Now, before you freak out because I mixed peanut butter and pumpkin together, don’t. The flavors go really, really well together. I think it’s why my Peanut Butter Snickerdoodles did so well last year. Something about peanut butter just lends itself to spice, and spice lends itself to pumpkin. Don’t knock it until you try it, my friends.

Peanut Butter Pumpkin Fudge is a foolproof pumpkin fudge with peanut butter. It’s the perfect holiday fudge recipe!

Ingredients Needed

This no-fail easy fudge has 5 ingredients and comes together in just minutes and produces a rich, thick, perfectly peanut buttery and pumpkin spicy fudge. It’s a creamy fudge too! I really love the combination of flavors in this fudge, but even when I took my first bite I just sighed a little, because it was so much better than I expected.

• White Chocolate Chips: This is the base of the easy fudge.
• Creamy Peanut Butter: Don’t use natural – use a no stir peanut butter.
• Pumpkin Puree: Not pumpkin pie mix.
• Pumpkin Pie Spice: You can buy pumpkin spice or make my DIY Pumpkin Pie Spice to add the flavoring into this easy fudge. Remember, people thought my peanut butter snickerdoodles were weird (peanut butter with cinnamon?!) but it WORKS. Trust me!!
• Vanilla Extract

How do you make easy fudge?

I love that it’s possible to make fudge without marshmallow cream or a candy thermometer. Life is good!

• Line an 8×8” pan with foil and spray with cooking spray. Gather all your ingredients; making fudge is fast work.
• Place white chocolate chips and peanut butter in a large microwave safe bowl. Heat until melted and smooth. (Alternately, you can do this in a medium saucepan over medium-low heat on the stovetop. Just be sure to stir continuously.)
• Once chocolate and peanut butter are melted together and smooth, immediately stir in the pumpkin puree, spice, and vanilla.
• Pour into prepared pan and let cool to room temperature on the counter. Chill until set, then cut into squares.

The Best Pecan Pie Fudge

If you love a classic pecan pie, but are craving something slightly different during Thanksgiving-then this recipe is the greatest recipe for you! Not only does it taste like pecan pie, this recipe is super easy to make. This fudge only involves using the microwave to melt everything before going into the oven. This opposed to heating it on the stove!

This is an edited recipe – I first wrote this years ago, and the original recipe is more like caramel. I’ve changed it to be more like fudge – but the original recipe is in the notes. The new recipe is a microwave fudge that’s easy, no bake, and tastes like the real thing – the crunchy pecans and the soft fudge pair so well together.

Pecan pie is the best, but this recipe combines candy with pie. It’s easy fudge that you’re going to love!

Ingredients Needed

• Dark Corn Syrup: I find that dark corn syrup gives this that signature pecan pie flavor.
• Evaporated Milk: NOT sweetened condensed milk.
• White Chocolate Chips: These are what help the fudge set up.
• Powdered Sugar: Helps thicken the fudge.
• Maple Extract: Adds some extra authentic flavor of pecan pie.
• Pecans: While you can use pecan halves, I prefer coarsely chopped pecans.

Ingredients Needed

The base of the recipe is a cooked mixture of unsalted butter, brown sugar and heavy whipping cream. When that trifecta boils together, you get a rich butterscotch candy.

Have you ever heard of penuche? This recipe is very similar to penuche candy/fudge. The difference is the amount of powdered sugar used at the end.

How to make Butterscotch Squares

I did a lot of searching online for a copycat recipe and kept coming up with the same base recipe (some with just a few changes or additions) over and over. I finally traced it back to the oldest one I could find, but I’m not sure where that one came from.

I do recommend using a candy thermometer for this recipe. The recipe I used as a guideline just gave times, and the first time I made this it really did not turn out. The candy has to cook to 236°F for it to set up properly and it’s too hard to gauge that without a thermometer.

Once the candy is cooked you let it set in a 9-inch square pan lined with foil or parchment paper. Once it’s set you cut it into 64 squares and coat them with chocolate.