Make chocolate Easter nests with pretzels, melted dark chocolate, and candy eggs for a quick no-bake treat. These sweet and salty bites come together fast and are perfect for easy holiday snacks.
They're simple to shape and fun to decorate, making them a great option when you want something festive without extra effort. With minimal prep and quick chill time, they're an easy addition to any Easter spread.
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I always find myself reaching for simple, festive treats around Easter, and this chocolate-covered pretzel nests recipe is one of my favorites to make. I also love how they bring that sweet and salty balance that everyone seems to go back for. They look gret set alongside other easy desserts like my chocolate cake mix cookies and M&M cookies.
Ingredients
- Salted pretzel sticks
- Dark chocolate bar, or semi-sweet chocolate chips
- Neutral oil
- Candy-coated chocolate pieces, like Cadbury Easter eggs
Scroll down to the recipe card for quantities used.
Instructions
- Break pretzel sticks into one-inch pieces and set aside.
- Chop chocolate and place in a heatproof bowl.
- Set bowl over simmering water and melt chocolate with oil, stirring until smooth.
- Stir in pretzels until fully coated, then remove from heat.
- Spoon mixture into silicone molds, filling ¾ full and forming the nests with a small center well.
- Top with candy-coated chocolate eggs. Refrigerate for 15 minutes or until set.
Tips
Top tip: Work quickly once mixed. The chocolate will start to set fast, so shape the chocolate nests right after coating the pretzels.
- Use good-quality chocolate: It melts smoother and gives a better flavor, especially since it's the main coating.
- Keep the heat low: Chocolate can burn quickly, so melt it gently and stir often for a smooth texture.
- Add a little oil if needed: This helps the chocolate melt evenly and keeps it glossy and easy to work with.
- Don't overfill the molds: Leave room to create that classic nest shape in the center.
- Adjust chill time as needed: If your kitchen is warm, give them extra time in the fridge to fully set.
- Use parchment if no molds: You can easily form nests on a lined baking sheet if you don't have silicone molds.
Variations
- Swap the chocolate: Use milk chocolate for a sweeter flavor, semi-sweet for balance, or white chocolate for a lighter, festive look.
- Try different pretzels: Mini twists work if broken into smaller pieces for easier shaping. You can even try thin baked tortilla strips, rice krispies, shredded wheat or cornflake cereal.
- Use different candies: Jelly beans, chocolate mini eggs, or pastel M&M's all work well for the nest "eggs."
- Add mix-ins: Stir in shredded coconut, chopped nuts, or crushed cereal for extra texture.
- Make them peanut butter flavored: Add a spoonful of peanut butter to the melted chocolate for a richer twist.
- Go nut-free or allergy-friendly: Stick with simple chocolate and pretzels or use allergy-friendly chocolate brands if needed.
- Drizzle for extra detail: Finish with a drizzle of contrasting chocolate for a more decorative look.
- Make them bite-sized or larger: Use mini molds for smaller treats or shape bigger nests for a more dramatic presentation.
Pairings
These are my favorite recipes to serve with this chocolate Easter dessert recipe:
Storage
Store chocolate Easter nests in an airtight container in the fridge or at room temperature. If your space runs warm or humid, it's better to keep them in the refrigerator to prevent the chocolate from softening. They last about 3 days at room temperature and up to 7 days in the refrigerator.
If stored in the fridge, let them sit at room temperature for a few minutes before serving so the chocolate isn't too firm. For best texture and flavor, keep them in a single layer or separate layers with parchment paper to avoid sticking.
FAQs
Yes, you can melt the chocolate in the microwave in 20 to 30 second intervals, stirring between each until smooth. Just be careful not to overheat it, as chocolate can burn quickly.
Make sure the pretzels are fully coated in melted chocolate and press the mixture firmly into the molds. Let them chill completely until set so they hold their shape when removed.
Yes, these chocolate-covered pretzel Easter treats can be made a day or two in advance. Store them in an airtight container to keep them fresh until you're ready to serve.
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Recipe
Chocolate Easter Nests
Ingredients
- ¾ cup salted pretzel sticks
- 100 grams dark chocolate bar
- ½ tablespoon neutral oil I used coconut oil
- 9 candy-coated chocolate pieces I used Easter milk chocolate eggs
OTHERS:
- 1 ½ cups water if using a double boiler
Instructions
- Divide the salted pretzel sticks in half to make one-inch pieces, and set aside.
- Chop dark chocolate into bite-sized pieces. Put in a heatproof bowl.
- Boil water in a saucepan. Place the heatproof bowl over it. Then lower the heat to 140°F (60°C).
- Pour oil and melt the chopped dark chocolates, stirring constantly.
- Once the chocolate has melted (about 2 minutes over low heat), add the pretzel sticks. Mix well until the pretzels are completely covered with the melted chocolate, and then turn off the heat.
- Immediately spoon pretzels into silicone molds, filling ¾ full. Create a shallow hollow center, then top with candy-coated chocolates.
- Place the silicone muffin molds in an airtight container and refrigerate for 15 minutes or until set.
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