Gluten Free Bird's Nest Cookies Recipe

Step 1

Line a large flat surface with parchment paper and set it aside.

Step 2

Place the chocolate and butterscotch chips in a medium-size heat-safe (or microwave safe) bowl.

Step 3

Melt the mixture either over a double boiler, stirring frequently, or in short bursts of about 20 seconds each in the microwave, stirring in between, until melted and smooth.

Step 4

The flavored chips will take longer to melt than baking chocolate, and even longer than chocolate chips if you are using those instead of baking chocolate. Don’t rush and use too much heat, or the chocolate will seize.

Step 5

Let the melted mixture sit, stirring frequently, until no longer hot to the touch. Otherwise, the noodles may taste stale.

Step 6

Place the chow mein noodles on top of the melted chocolate mixture.

Step 7

Using a silicone spatula, turn the mixture over to mix gently with a until all of the pieces are coated in the chocolate mixture.

Step 8

Using a medium-size spring-loaded ice cream scoop or two spoons, scoop the mixture into 10 portions, each about 2 tablespoons in volume.

Step 9

Release the mixture in mounds on the parchment paper, leaving about 2 inches between them.

Step 10

Place 3 candies in the center of each mound and press gently to help them adhere.

Step 11

Allow to stand until no longer warm at all (about 15 minutes), and then place the cookies, still on the paper and flat surface, in the refrigerator to chill until fully set (about 30 minutes). When they’re fully set, they will no longer be shiny at all and can be moved easily off the paper.