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chocolate candy with sprinkles in a Christmas cupcake paper

Chocolate Butterscotch Bird Nests



  • 1 bag semi-sweet chocolate morsels
  • 1 bag butterscotch morsels
  • 1 16 oz. jar dry roasted (salted) nuts
  • 1 12 oz. bag chow mien noodles (I use La Choy)
  • Sprinkles (optional)


  1. Pour chocolate and butterscotch morsels into a very large microwave proof bowl.
  2. Heat morsels for 2 minutes; remove an stir.
  3. Continue in 30 second intervals, stirring in between, until they are melted and shiny.
  4. Carefully stir in peanuts and chow mien noodles.
  5. Scoop spoonful of the mixture onto a cookie sheet lined with parchment paper or a non-stick baking mat.
  6. Refrigerate for 2 hours.
  7. These can be stored for up to one week in zip top bags in the refrigerator.