Chocolate Easter Egg Nests

These chocolate Easter egg nests ditch the chow mein noodles for a gourmet twist. We use sliced almonds and roasted pistachios, giving you a treat that’s both wholesome and seriously addictive.

They taste remarkably like those fancy Bark Thins you find in stores, just homemade. A final sprinkle of crushed green pistachio and flaky sea salt adds incredible flavor and makes them look like real little nests.

You can whip up a full dozen of these in under 20 minutes, fridge time included. They’re the perfect last minute project for a spring brunch.

My four year old loves to help stir and scoop, though I only let the bigger kids eat them because of the mini egg choking risk. They’ve absolutely become our new Easter tradition.

You only need five simple ingredients to make these chocolate Easter egg nests. Using the right forms of chocolate and nuts makes all the difference between a good treat and a great one.

Chocolate

Choose a baking bar for the best glossy finish, like Guittard 64% or Ghirardelli 60%. Milk chocolate works if you prefer a sweeter flavor.

Chocolate chips are fine in a pinch, but the nests lose their shine and turn dull after a day.

Sliced almonds

Store bought sliced almonds give the perfect light, delicate texture. Slivered almonds will work, but they add more crunch, which isn’t quite the same.

Pistachios

I used lightly salted roasted pistachios, which are easy to find. Raw shelled pistachios roasted at home taste even better.

Bake them at 350 for 7 to 9 minutes until fragrant, then cool completely before using.

Alternatives: You can use more sliced almonds, unsweetened shredded coconut, or chopped walnuts or pecans instead.

Flaky sea salt and chopped pistachios

These are optional but recommended. A sprinkle of flaky sea salt, like Maldon, boosts flavor and adds a gourmet touch.

Finely chopped pistachios give fun pops of green color and extra crunch. Real bird nests are messy, so don’t worry about perfection.

Miniature eggs

Check the next section for a full breakdown of your best options.

I use two or three different chocolate eggs per nest for a more natural, scattered look. Store bought candy eggs can arrive damaged, so try to pick them up locally if you can.

• Cadbury milk or dark chocolate eggs: The milk chocolate version is pictured here. I actually prefer the deeper flavor of their dark chocolate eggs, though the colors are quite bold and vibrant.

• Lindt mini eggs: These are a bit larger than standard mini eggs. Their colors come from natural sources, making them a great choice if you avoid artificial dyes. One or two per nest works well.

• Hershey’s candy coated eggs: A solid alternative to Cadbury, with a familiar milk chocolate taste similar to Hershey’s Kisses.

• M&M’s peanut butter or peanut eggs: Smaller in size with a distinct glossy shell that catches the light nicely.

The key to the perfect texture is a light touch. Gently spoon the chocolate and nut mixture into your muffin cups, but do not press it down.

Compacting it will give you a dense, hard nest instead of the light and crisp one you’re after. It should look messy and airy, not packed tight.

Let me know how yours turn out in the comments. I always love hearing your results.

Frequently Asked Questions