Pumped all week about Karen Ehman’s hospitality study, I’m excited to share a recipe with you today!
My boys are both allergy kids. Tree nuts, peanuts, lemon extract, Dr. Pepper (who knows which of the 23 flavors. ;0) ), and the list could probably go on. Needless to say, I’m always adapting recipes to suit the need.
This week my sweet Tristina is student of the week and I had a fabulous visit with her 2nd grade class yesterday. Today she furnished snack and we made Spring Peep Baskets.
While the photos are not that clear, I know, I thought you’d still enjoy seeing the potential of this fun treat.
Spring Peep Treats (With Nut Allergy Adaptations)
12 oz. chow mein noodles
24 oz. white baking bark (the white choc. chips do not set up as well)
1 bag of jellybeans (representing the eggs, you pick the candy)
3 packs of Peeps (10 ct.)
1/2 c. white baking chips
Yield: 30 birds nests.
Lightly spray or oil muffin pans.
Melt baking bark in microwave-safe bowl in microwave in 2 min. intervals, stirring until completely smooth. This took 2.5 min. on my microwave, but it is old. 😉
Once smooth, pour in the chow mein noodles and fold to coat in entirety.
Spoon 1/3 cup into greased muffin pans. Freeze completed pan for 5 minutes, then pop out and place on serving tray. Melt white baking chips and use as “glue” to adhere eggs to nest.
Open peeps when ready to serve and place one with each nest.
And there you have it!
I needed 30 nests, so I stretched this recipe a bit. To make it easier, simply use all the mixture to fill 2 -12 ct muffin pans and call it a day! This will mean about 1/2 c. per serving.
This recipe is soy-free and dairy-free as well. You’ll have to let me know if you have a gluten-free version!
Have a wonderful weekend!!