Easter Egg Peanut Butter Haystack No-Bake Cookies

• 1 (12-oz.) package chow mein noodles
• 1 cup slivered almonds, toasted
• 3/4 cup coconut flakes
• 24 oz. white chocolate, roughly chopped
• 2 cups creamy peanut butter
• 1 (9-oz.) bag candy-coated mini eggs
• 1 (3-oz.) package marshmallow chicks

In a large bowl, stir together chow mein noodles, almonds, coconut flakes, and peanut butter.

Bring a small pot of water to a boil. Place a glass bowl on top of the pot with the white chocolate bits to melt. Stir often. Turn off burner. When fully melted add in mixture. Stir thoroughly.

Place in greased Muffin tin. Make a nest with mixture. Immediately add 3 candy eggs or marshmallow chick.

Refrigerate 30 minutes. Store in fridge until ready to use.