Recipe: S’mores Easter Nests

Cooking with Kyle
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OKLAHOMA CITY - This is a fantastic way to engage the kids in dessert/treat making, and all ages love the result.

The process requires three steps: the making of the actual "nests," the drizzling of the chocolate and the decorating/filling of the nests.

Depending upon age and maturity, kids may be involved in all three.


  • Cooking Spray
  • 3 T Butter
  • 1 12oz box Golden Grahams Cereal
  • 1 10oz bag Miniature Marshmallows
  • 1 12oz bag Chocolate Chips
  • 1 14oz bag Coconut Flakes
  • Few Drops Green Food Coloring
  • Assorted Jelly Beans, Tiny Chocolate Eggs or Miniature Easter Candies (must not be wrapped and need to be very small.
  • Muffin Tins - may reuse but nice to have 36 all at once


  • Lightly spray muffin tins-36 is optimum.
  • In a large saucepan or medium pot, melt 3 T butter. Add marshmallows and stir. Over medium heat, melt marshmallows stirring to keep from browning and knocking down sides of pot.
  • Once melted, remove from heat and thoroughly fold in cereal until evenly coated.
  • Spray fingers (may use gloves but will still need to spray) and place roughly 2" "globs" of cereal/marshmallow mixture into each tin, forming into a nest as you go. Important to form while mixture is still warm and pliable.
  • Allow to cool and harden, then remove from liner and place on cookie sheet or bakery tray.
  • In a double boiler, melt chocolate chips over medium- medium high heat, stirring to prevent scorching.
  • Drizzle melted chocolate over nests, and allow to firm up/harden.
  • In a mixing bowl, place coconut and a few drops green food coloring.
  • Toss thoroughly to coat; I suggest starting with minimal coloring and adding more as needed.
  • Into each nest, place coconut grass and assorted egg/Easter candies.
  • Additional grass may be used as a bed for the nests.
  • Arrange on a platter and cover with cellophane wrap.
  • Store in a cool, dry place until ready to serve.

Yields: 24-36 nests

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