Ingredients
Equipment
Method
- In a medium saucepan, melt butter over medium-high heat. Add milk, sugar, and cocoa and stir to combine while bringing to a boil. Boil for 1-2 minutes, stirring occasionally. Remove pan from heat. Add in peanut butter and vanilla, and stir until smooth. Stir in oats, chopped pretzels, and salt. Drop mixture by spoonfuls onto waxed paper and form into bird nest shapes. Press down the center with your thumb so there will be a place for the candies. Let the nests cool completely. Place egg candies in the center of the nests. Serve.
Notes
- Storage: Store leftovers in an airtight container at room temperature for up to four days. If you want to keep them longer, consider freezing.
- Freezing: Yes, you can freeze these cookies! Just make sure they are well-wrapped, and they can be kept in the freezer for up to two months.
- Pairing: These cookies pair wonderfully with a glass of milk or a scoop of vanilla ice cream for an extra treat!
- Variations: Consider adding different types of chocolate candies or sprinkles for seasonal variations.
- Healthier Twist: For a healthier version, try using natural sweeteners like honey or maple syrup in place of granulated sugar.