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Easter Egg Peanut Butter Haystacks

  • 1 package (11 oz) white chocolate chips
  • tablespoons Imperial Sugar Confectioners Powdered Sugar
  • 3/4 cup creamy peanut butter
  • 1 can (8 oz) chow mein noodles
  • Cadbury Easter Candy Coated Mini Eggs (about 48)
  1. Spray two standard size muffin tins with non-stick spray. Set aside.1
  2. Microwave white chocolate chips in large, uncovered, microwave-safe bowl on medium high power for 1 minute; stir until smooth. If necessary, microwave at additional 10- to 15-second intervals, stirring just until chips are fully melted.2
  3. Stir in powdered sugar and peanut butter until well blended and smooth. Fold in chow mein noodles and toss until all ingredients are coated.3
  4. Drop by rounded tablespoon into muffin tin and press down gently in center to make a “nest.”4
  5. Place 3 chocolate eggs in center of nest.5
  6. Refrigerate until hardened, about 20 minutes, then pop out of muffin tins and serve. Can store for up to a week in an air tight container.


Imperial Margarine

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