Easter Egg Baskets
10 oz marshmallows
3 tbsp butter
3 tbsp peanut butter (I used natural)
4 cups chow mein noodles
small Easter egg candies (I used Cadbury Mini Eggs)
Combine marshmallows, butter and peanut butter in a large saucepan. Cook over low heat, stirring frequently until all ingredients are combined and then add in chow mein noodles. Butter your fingers and make small nests that you place in greased muffins pans. You'll need to keep extra softened butter on hand and frequently grease your fingers. Place eggs in the middle of baskets and refrigerate until set.
Happy Easter!
No comments:
Post a Comment