I made a Bird’s Nest cookie last year for Easter as an excuse to hold some M&M’s, but saw this recipe and thought it was different enough to post. The previous version was a baked cookie, where this one is a jacked-up Rice Krispie treat, full of marshmallows, coconut, and chunky peanut butter. Everything is melted on the stove and stirred up, no baking involved. While the mixture is still warm, the nests are formed and then filled with jelly beans when cool.
I’ve posted the original recipe below, but here are my notes: I halved the recipe easily to make 13 big nests, I used regular-sized Brach’s jelly beans and did not use peanut butter to adhere them to the nest. I also did some manipulating/shaping to turn my “dough” into nests because my warmed mixture was not super willing…once they cooled though, they looked great. And Miss F really liked hers (The black/white/purple jelly bean one below is hers – I love that she likes the black jelly beans! I do, and my grandmother that she is named after did too. That makes me happy…)
Yield: 2 1/2 dozen nests
3 1/2 cups crisp rice cereal (Rice Krispies)
1 cup flaked coconut
1 cup miniature marshmallows
1 cup chunky peanut butter
1/2 cup firmly packed light brown sugar
1/3 cup light corn syrup
1 teaspoon vanilla extract
5 Tbsp. chunky peanut butter
1 (7 ounce) package small jelly beans
1. Combine cereal and coconut in a large bowl; set aside.
2. Combine marshmallows and next three ingredients in a sauce pan; cook over medium heat, stirring constantly, until smooth.
3. Remove from heat; stir in vanilla.
4. Pour over cereal/coconut mixture, stirring to coat evenly.
5. Shape mixture into 1-1/2 inch balls; make indentation in center of each ball with thumb. Spoon about a 1/2 teaspoon of peanut butter into each indentation, and place three jelly beans onto peanut butter nest.
Source: Southern Living, April 1995, p. 16TX