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Chocolate Easter Nests

By Snejana Andreeva

on Apr 12, 2022, Updated Aug 19, 2025

Melt, mix, and mold your way to Easter perfection with my adorable Chocolate Easter Nests 🪺! I am a huge lover of sweet and salty combos, and this crunchy no-bake dessert hits the spot. Sweet melted chocolate and salty, crunchy pretzels are the BFFs you didn’t know you needed 👯‍♀️. Made for little helpers who love creating edible art 🎨, this recipe is the perfect excuse to let your kiddos play with candy! Arrange them on a bed of 🌿 arugula or pop them into treat bags. Either way, my chocolate nests are pure Easter magic 🪄🐇 without the fuss!

• Why You’ll Love Chocolate Easter Nests
• How to Prepare
• Tips for Perfect Chocolate Easter Nests
• Nonna’s Tip ♨️
• Variations and Substitutions for Chocolate Easter Nests
• Similar Recipes
• Best Served With
• Common Questions
• Chocolate Easter Nests Recipe

Why You’ll Love Chocolate Easter Nests

These Chocolate Easter Nests have it all. They’re salty, sweet, creamy, crunchy, and cuteeeee 😍! This no-bake dessert is simple to prep and everything comes together in less than 30 minutes . You can whip them up in a stovetop double-boiler or in the microwave. Since they set up in the 🧊 freezer , you can absolutely prep them a few days ahead . (Which gives you more time to panic clean before your guests arrive 🧼🤪.) The sweet chocolatey goodness and salty pretzel combo is EVERYTHING…and that crunch !! It’s simply perfection 🤌.

How to Prepare

🥨 Start by breaking each pretzel stick into 2-3 pieces.

💧 Now, create a double-boiler. Fill a medium pot with 2 cups water and then bring to a simmer over medium-low heat. Place a heatproof bowl on top of the pot. (Be sure the bottom of the bowl is not touching the simmering water.)

🍫 Add the chocolate chips, nut/seed butter, and coconut oil to the bowl.

🌀 Stir constantly with a spatula until the chocolate is completely melted. Turn off the heat.

🥣 Add the pretzel pieces to the melted chocolate mixture and mix to coat them fully.

🥄 Using an ice cream scooper or 1/4 cup measuring cup , scoop the chocolate-covered pretzels onto a baking sheet lined with parchment paper .

🧊 Freeze the chocolate pretzel nests for about 30 minutes, or until solid.

🪺 Remove from the freezer and top them off with a few mini eggs and sprinkle with some hemp hearts to replicate “bird seeds.”

🌿 Add baby arugula on a plate and place the bird nests on top.

Tips for Perfect Chocolate Easter Nests

Before you dive beak-first 🐤 into this recipe, make note of these tips and tricks for the perfect Chocolate Easter Nests!

• Use high-quality chocolate: This goes without saying! Melting chocolate chips work great, but a good-quality bar will take your chocolate nests to the next level.
• Opt for pretzel sticks: The twig-like pieces mimic a bird’s nest and require less arranging than traditional shaped pretzels.
• Melt your chocolate slowly: Whether you’re using the double boiler method or a microwave in short bursts of time, you’ll want to gradually melt your chocolate for best results.
• Shape while warm : Using clean hands, mold the mixture into a circle and use the back of a spoon to create a dip in the center of the nest.
• Add eggs just before serving: If you’re making your Easter nests ahead of time, add the candy eggs just before serving so they don’t crack, stick, or melt.
• Get the kids involved: This is the perfect hands-on Easter activity that will get your kiddos cooking! Set up stations and throw in a few extra candy options like sprinkles, jellybeans, and M&Ms so the little chefs can stretch their creativity!

Nonna’s Tip ♨️

You can also melt everything together in the microwave . To prevent the chocolate from seizing, be sure to stop the microwave and stir the mixture every 20-30 seconds , careful not to overheat.

Variations and Substitutions for Chocolate Easter Nests

1. Nut or seed butter is amazing in Chocolate Easter Nests so feel free to use any you like such as 🥜 peanut, almond, or sunflower.
2. To make this recipe gluten-free you can purchase 🥨 gluten-free pretzels instead.
3. You can use either 🍫 semi-sweet or dark chocolate chips. If you prefer a sweeter treat, go for semi-sweet. For a richer, less sweet option, use dark chocolate.
4. Add other mix-ins like chopped nuts, dried fruit, or shredded 🥥 coconut to the chocolate mixture for added texture and flavor.
5. Microgreens 🌱 and spring mix will work as a garnish in place of arugula.
6. If you make these Easter nests with other substitutes or white chocolate , let me know how it works in the comments below!

Similar Recipes

Easter Bunny Bread

35 mins

Sweet Easter Bread

2 hrs 45 mins

Cadbury Chocolate Chip Cookies

22 mins

Deviled Egg Chicks

25 mins

Best Served With

• Include Easter Nests in a spread of any of my beautiful Easter desserts, such as Cadbury Chocolate Chip Cookies , Carrot Cake 🥕, or Sweet Easter Bread .
• Make my chocolate nests alongside other cute Easter appetizers, like my pull apart Easter Bunny Bread 🐰 and adorable Deviled Egg Chicks 🐣.
• Treat your kiddos to this chocolatey snack when you’re making my Naturally Dyed Easter Eggs 🥚.
• Enjoy with a fresh fruit platter and coffee or a cold glass of milk 🥛 for the kids.

Common Questions

You can use either semi-sweet or dark chocolate chips. If you prefer a sweeter treat, go for semi-sweet; for a richer, less sweet option, use dark chocolate.

No, the coconut oil is not essential, but it does help to make the mixture nice and smooth.

You could make these up to a week in advance and keep in the freezer. Assemble with the mini eggs the day you are serving. If you want to prep these fully, you could make them start to finish up to 1 day in advance and store them in the fridge so the chocolate doesn’t soften or melt at room temperature.

For these Chocolate Easter Nests, I prefer to break up pretzel sticks because they replicate the look of real sticks perfectly! If you’re using the classic pretzel shape, you may have to shape them a bit when placing on the baking sheet. But don’t overthink it, really anything goes!

You can use any small candy-coated chocolates, such as M&M’s, or even jelly beans for a different look and taste.

No, the hemp hearts are for presentation and to mimic “bird seeds.” You can skip them or use another small seed like chia or flax seeds.

Yes, you can add other mix-ins like chopped nuts, dried fruit, or shredded coconut to the chocolate mixture for added texture and flavor.

Yes, use dairy-free chocolate chips and ensure your nut or seed butter is vegan. Check that any additional toppings, like candy-coated chocolates, are also vegan-friendly or plant-based.

A New Recipe Card!!

1. Check off each step in instructions!
2. Add ingredients to your shopping list!

Video

Equipment

• ▢ Mixing Bowls
• ▢ Medium Pot
• ▢ Parchment Paper
• ▢ Baking Sheet
• ▢ Spatula
• ▢ Measuring Cups + Spoons

Ingredients

• ▢ 2 cups pretzel pieces , ideally pretzel sticks
• ▢ 1 cup semi-sweet , or dark chocolate chips
• ▢ ¼ cup almond butter , any nut or seed butter will work
• ▢ 1 tablespoon coconut oil , optional
• ▢ Cadbury mini-eggs for presentation
• ▢ Hemp hearts for presentation
• ▢ Baby arugula for presentation

Instructions

• ▢ Break each pretzel piece into 2-3 pieces.
• ▢ Create a double-boiler by filling a medium pot with 2 cups water. Bring to a simmer over medium-low heat. Place a heatproof bowl on top of the pot (be sure the bottom of the bowl is not touching the simmering water.)
• ▢ Add the chocolate chips, nut or seed butter, and coconut oil to the bowl. The coconut oil is not essential, but it helps make the mixture nice and smooth. Stir constantly until the chocolate is completely melted. Turn off the heat.
• ▢ Add the pretzel pieces to the melted chocolate mixture and mix to coat them fully. Using an ice cream scooper or 1/4 cup measuring cup, scoop the chocolate-covered pretzels onto a baking sheet lined with parchment paper.
• ▢ Freeze the chocolate pretzel nests for about 30 minutes, or until solid. Remove from the freezer and top them off with a few mini eggs and sprinkle with some hemp hearts which replicate “bird seeds”.
• ▢ Add baby arugula on a plate and top with the the bird nests. If you make these 1 day in advance, store them in the fridge as the chocolate will soften at room temperature or melt. Enjoy!

Nonna’s Notes

• Nut and seed butter: Feel free to use any you like such as peanut, almond, or sunflower.
• Gluten-free: To make this recipe gluten-free you can purchase gluten-free pretzels instead.
• Chocolate: You can use either semi-sweet or dark chocolate chips. If you prefer a sweeter treat, go for semi-sweet. For a richer, less sweet option, use dark chocolate.
• Mix-ins: Add chopped nuts, dried fruit, or shredded coconut to the chocolate mixture for added texture and flavor.

My Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Chocolate Easter Nests

Equipment

• Mixing Bowls
• Medium Pot
• Parchment Paper
• Baking Sheet
• Spatula
• Measuring Cups + Spoons

Ingredients

• 2 cups pretzel pieces ideally pretzel sticks
• 1 cup semi-sweet or dark chocolate chips
• ¼ cup almond butter any nut or seed butter will work
• 1 tablespoon coconut oil optional
• Cadbury mini-eggs for presentation
• Hemp hearts for presentation
• Baby arugula for presentation

Instructions

• Break each pretzel piece into 2-3 pieces.
• Create a double-boiler by filling a medium pot with 2 cups water. Bring to a simmer over medium-low heat. Place a heatproof bowl on top of the pot (be sure the bottom of the bowl is not touching the simmering water.)
• Add the chocolate chips, nut or seed butter, and coconut oil to the bowl. The coconut oil is not essential, but it helps make the mixture nice and smooth. Stir constantly until the chocolate is completely melted. Turn off the heat.
• Add the pretzel pieces to the melted chocolate mixture and mix to coat them fully. Using an ice cream scooper or 1/4 cup measuring cup, scoop the chocolate-covered pretzels onto a baking sheet lined with parchment paper.
• Freeze the chocolate pretzel nests for about 30 minutes, or until solid. Remove from the freezer and top them off with a few mini eggs and sprinkle with some hemp hearts which replicate “bird seeds”.
• Add baby arugula on a plate and top with the the bird nests. If you make these 1 day in advance, store them in the fridge as the chocolate will soften at room temperature or melt. Enjoy!

Video

Notes

• Nut and seed butter: Feel free to use any you like such as peanut, almond, or sunflower.
• Gluten-free: To make this recipe gluten-free you can purchase gluten-free pretzels instead.
• Chocolate: You can use either semi-sweet or dark chocolate chips. If you prefer a sweeter treat, go for semi-sweet. For a richer, less sweet option, use dark chocolate.
• Mix-ins: Add chopped nuts, dried fruit, or shredded coconut to the chocolate mixture for added texture and flavor.

Nutrition

Chocolate Easter Nests https://themodernnonna.com/chocolate-easter-nests/ April 12, 2022

Home › Recipes › Cookies & Snacks

Lemon Cheesecake Thumbprint Cookies

By Snejana Andreeva

on Dec 15, 2022, Updated Nov 08, 2023

My lemon cheesecake thumbprint cookies melt in your mouth . This recipe is one of those recipes that you’ll need to triple, because it’s THAT good. 🍋Whether you’re a lemon lover or simply looking for a unique and delicious cookie, these Lemon Cheesecake Thumbprint Cookies are a must-try. They’re perfect for any occasion, from a casual afternoon tea to a fancy dessert spread.

• Why You’ll Love Lemon Cheesecake Thumbprint Cookies
• How to Prepare
• Nonna’s Tip 🍋
• Lemon Cheesecake Thumbprint Cookies Variations and Substitutions
• Other Holiday Recipes
• More Holiday Cookies
• Common Questions
• Lemon Cheesecake Thumbprint Cookies Recipe

Why You’ll Love Lemon Cheesecake Thumbprint Cookies

These lemon cheesecake thumbprint cookies are ideal for anyone who cannot tolerate 🥚 eggs as they are completely egg-free . The dough takes 5 minutes to whip up, so these cookies are easy enough for anyone who is not even a baker. They’re only 5 ingredients , which you probably already have on hand. I can honestly say that this is one of those cookie recipes that you cannot get enough of.

How to Prepare

🥣 Use a stand mixer with the paddle attachment or a hand-held mixer and bowl to cream butter and cream cheese for about 2 minutes until smooth.

🍋 Add sugar and lemon extract and mix until smooth . Then add flour, and mix until a sticky dough forms. Scrape down the sides to fully incorporate any remaining flour.

🧊 Cover the cookie dough with plastic wrap and refrigerate for one hour.

🥄 Remove dough from the refrigerator, use a small ice-cream scooper to portion the cookies, rolling each in a touch of flour to prevent sticking.

🍓 Place rolled cookies on a baking sheet lined with parchment paper . Flatten each with your thumb, creating an indent, and add a teaspoon of preferred jam/preserve to the center.

🔥 Preheat the oven to 350°F and bake the lemon cheesecake thumbprint cookies for 13-15 minutes or until the edges are light and golden brown .

❄️ Allow the cookies to cool completely and optionally dust with icing sugar. They can be stored at room temperature for up to a week.

Nonna’s Tip 🍋

You MUST refrigerate the cookie dough for at least one hour and you have to use a touch of flour to roll each one as they will stick.

Lemon Cheesecake Thumbprint Cookies Variations and Substitutions

• Try adding a decorative topping like chopped nuts or a sprinkle of coarse sugar for holiday decoration.
• I have not tried this recipe with gluten-free flour , but feel free to experiment with a gluten-free 1-1 replacement and let me know how it goes!
• Instead of lemon extract , you could try almond, vanilla, orange or another you have on hand.
• Feel free to experiment with different jams or preserves , for example, you could use strawberry, raspberry, apricot or even marmalade.
• You could try dairy-free or vegan alternatives to the butter and cream cheese if you or your guests have allergies.

Other Holiday Recipes

Antipasti Christmas Wreath

10 mins

Holiday Butter Board

20 mins

Holiday Candy Cane Prosecco

5 mins

Holiday Cheese Board

20 mins

More Holiday Cookies

Looking for an even fancier-looking cookie? Try my puff pastry cookies .

Easy Gingerbread Cookies

3 hrs 23 mins

Italian Amaretti Cookies

25 mins

3 Ingredient Sugar Cookies

20 mins

Shortbread Butter Cookies

27 mins

Common Questions

Feel free to use any jam or preserve you enjoy. I love fig or apricot but you are more than welcome to use any you have on hand.

The lemon extract is optional so don’t worry if you don’t have any on hand. You can also use pure vanilla extract, or almond extract, or leave them plain. Or, if you don’t have pure lemon extract, but still want the flavor, you can also use the zest of a lemon in the recipe.

You MUST refrigerate the cookie dough for at least one hour and you have to use a touch of flour to roll each one as they will stick.

Feel free to freeze the cookie dough tightly wrapped for up to 3 months. Thaw in the fridge and shape as usual.

The cream cheese and butter must be softened in order for the cookies to bake correctly.

You can use salted or unsalted butter. I have made them with both and both results are delicious.

While 1 cup of flour weighs 160g in my kitchen, it might weigh anywhere from 120 to 180g in your kitchen and there’s a few reasons for that. The weight of ingredients may vary due to the brand of ingredients, the brand and style (wet vs dry) of measuring cups and spoons, and the technique for measuring into cups: scooping and leveling versus spooning the ingredients into the cup measure. For best results, go by the weight listed in the recipe.

A New Recipe Card!!

1. Check off each step in instructions!
2. Add ingredients to your shopping list!

Video

Equipment

• ▢ Measuring Cups + Spoons
• ▢ Mixing Bowls
• ▢ Baking Sheet
• ▢ Parchment Paper

Ingredients

• ▢ ½ cup cream cheese , softened
• ▢ ½ cup white sugar
• ▢ 1 stick softened salted butter
• ▢ 1.5 teaspoons lemon extract , optional if you don’t have any on hand
• ▢ 1 ¼ cup all-purpose flour , + 2 extra tablespoons for rolling the balls
• ▢ 18 teaspoons jam , I used fig preserve

Instructions

• ▢ In a stand mixer using the paddle attachment, cream the butter and cream cheese together for about 2 minutes or until smooth. You can also use a hand-held mixer and a bowl as well.
• ▢ Once creamy, add the sugar and lemon extract and mix until smooth. Add in the flour and mix until a sticky dough forms. If there’s any flour on the sides, you can scrape it down and mix again until fully incorporated.
• ▢ Cover the cookie dough with plastic wrap and refrigerate for one hour. After an hour, take out the dough, remove the plastic and use a small ice-cream scooper to scoop out the cookies. I scoop each cookie, roll it in a touch of flour as it will stick to your hands if you don’t.
• ▢ Repeat this step for all 18 cookies. Place each rolled cookie onto a baking sheet lined with parchment paper. Press each one down with your thumb to make an indent. Add a teaspoon of any jam/preserve you like to the middle.
• ▢ Preheat the oven to 350F and bake until the edges are light and golden brown. This should take 13-15 minutes depending on the oven.
• ▢ Let them cool completely and optionally dust with icing sugar. These are perfectly stored at room-temp for up to a week.

My Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.