1 12 oz package semi-sweet chocolate chips
1 cup butterscotch chips
1 cup shredded coconut
5 oz. can chow mein noodles
“Eggs” (jelly beans, M&M’s, etc. – I use Cadbury mini eggs)
Combine chocolate and butterscotch chips in a glass bowl and microwave for about three minutes to melt (Each microwave is different so check yours after two minutes). After three minutes the chips will look soft but not melted. Once you begin to stir the chips they will smooth out into a creamy combination. If the chips are not melted after three minutes, put back in the microwave for 30 seconds and stir again. Continue with this process until they are melted and creamy.
Stir the coconut into the melted chips and then carefully stir in the chow mein noodles to combine.
Drip large spoonfuls of the mixture onto waxed paper lined cookie sheets (you will need two cookie sheets). Press the back of the spoon into the center of each mound of the mixture to flatten slightly.
Arrange three eggs in the center of each mound.
Place cookie sheets in the refrigerator for about an hour to set. To store, layer treats in a sealed container with waxed paper between each layer to keep them from sticking together (and to keep the chocolate off of the eggs).
LeAnn Rice is mom, Bible study leader, and gourmet chef … well, at least to those who know her. She serves as Executive Director of Proverbs 31 Ministries and lives in North Carolina with her 16-year-old son.