Chocolate Peanut Butter Pretzel Bird Nests with Salted Caramel
Prep time
Cook time
Total time
It's not Easter without a bird's nest, and these Chocolate Peanut Butter Pretzel Bird Nests with Salted Caramel are salty, sweet treats are guaranteed to get you in the Easter spirit.
Serves: 12 bird nests
  • 6 ounces (about 1 cup) semi-sweet chocolate chips (I used Guittard)
  • 6 ounces (about 1 cup) bittersweet chocolate chips (I used Guittard)
  • ½ cup peanut butter (I used Laura Scudder's Natural)
  • 2½ cups pretzel sticks, broken into ⅓'s
  • ¼ cup of your favorite salted caramel sauce.
  • 36 candy eggs (I used Reese's)
  1. Grease (12) standard size muffin cups generously with butter and set aside.
  2. Fill a large sauté pan halfway with water, and heat over medium heat until simmering. Turn the heat down to low. This is your bain marie or double boiler. Place the chocolate in a medium size heat proof bowl, and place in the gently simmering water. Stir the chocolate occasionally until it's melted and smooth.
  3. While the chocolate melts, melt the peanut butter in a small sauce pan over low heat. You can also do this in the microwave, heating it for about 30 seconds. Once the chocolate is melted and smooth, add the peanut butter, stirring the mixture until well combined. Remove from the bain marie and dry off the bottom of the bowl. Add the broken pretzel sticks, and stir until they're completely coated with the chocolate mixture. Form the nests inside the wells of the muffin cups, making a deep well in the center of each. Place the nests in the refrigerator to chill for 30 minutes to 1 hour.
  4. Once the chocolate has set, remove the nests from the muffin cups gently with a butter knife. Place on a baking sheet or plate, and fill each nest with about 1 teaspoon of salted caramel sauce. Top with the candy eggs. Store the nests in an airtight container in the refrigerator. Enjoy!
Total time above includes chilling the nests for one hour.

Recipe by Flavor the Moments.
Recipe by Flavor the Moments at