Last year, before I had even met M and O, Lane enlisted my help in making them some Easter treats. I immediately decided on one of the most popular items on this blog, adorable bird’s nests made with melted chocolate and chow mein noodles. The only problem is that M isn’t much of a milk or dark chocolate lover. To solve that problem, I made the chow mein nests with peanut butter melts instead of chocolate, and the kids are both still talking about them almost a year later. I’m sure they’ll be thrilled when they see what I did this year, because the chow mein noodles are back. This year’s twist is that instead of nests with jelly beans (or other colorful egg-shaped candy), they are shaped like chicks and bunnies.
These were just as easy as the original, with the only exception being using a bunny shaped cookie cutter to shape the bunnies. For the chicks, I used a circle cookie cutter to make sure that they were round. I then colored some buttercream frosting using gel food coloring, and spooned it into a resealable bag with a tiny bit of the corner cut off. After piping on the details, which took way less time than I thought it would, I threw the bags away so this made for very easy cleanup. These are easily made ahead and stored in a lidded container (place waxed paper between layers to prevent sticking), and are a hit with kids and grown-ups alike.
Chocolate Chow Mein Noodle Chicks and Bunnies
for the bunnies:
- 16 oz. bag chow mein noodles
- 12 oz. bag white chocolate melts (I used Wilton)
- 1/4 C. (more or less depending on how heavy-handed you are with piping the details) of your favorite buttercream frosting
- food coloring to tint the buttercream for details (I used red, blue, and black to make the nose, ears, eyes, and mouth)
for the chicks:
- 16 oz. bag chow mein noodles
- 12 oz. bag yellow chocolate melts (I used Wilton)
- 1/4 C. your favorite buttercream frosting (same note as above)
- food coloring to tint the buttercream (I used red and yellow to make the orange for the beak, and blue for the eyes)
To make either the chicks or the bunnies, line a surface with waxed paper.
Melt the chocolate melts either in the microwave according to package directions or using a double boiler.
Pour 12 oz. of chocolate melts into a large bowl with 16 oz. of chow mein noodles, and stir to coat the chow mein noodles completely with the chocolate melts.
To shape the bunnies, place a large bunny shaped cookie cutter (mine is Wilton brand) onto the waxed paper and scoop about 1/3 C. of the noodle mixture into the cookie cutter.
Press down and move the mixture around with your fingers to completely fill the cookie cutter, then carefully lift the cookie cutter. Repeat until all of the noodle mixture has been used.
To make the chicks, follow the same shaping directions as above, using a round cookie cutter.
Allow the chicks and bunnies to set completely in a cool place before piping on the details.
To make the details, tint a small amount of the buttercream each of the desired colors (I used more pink than any other color, and I made about 3 Tbsp. of pink tinted frosting, and 1-2 Tbsp. of each of the other colors).
Pipe the details on using a resealable bag with a tiny piece of the bag’s corner snipped off, or a pastry bag fitted with a small piping tip.
Allow the frosting to set completely before storing.
Makes approximately 35 pieces total.
Source: Diana Dishes original