• 12 ounces, vanilla candy melts
• 3/4 cup thin salted pretzel sticks, broken into pieces
• 1/2 cup pastel colored M&Ms

• Line a baking sheet with parchment paper. This step is crucial for easy removal and cleanup of your finished bark.
• Melt the vanilla candy melts according to the package directions, typically in a microwave-safe bowl in 30-second intervals, stirring thoroughly after each, until they are perfectly smooth and completely melted. Be careful not to overheat the candy. Once melted, gently stir in the broken pretzel pieces and pastel M&Ms, ensuring they are well coated.
• Spread the mixture evenly onto the prepared baking sheet. For a thinner bark, spread it out more; for a thicker bark, keep it more compact. Chill the bark in the freezer for 15-20 minutes, or until it is completely set and firm. Once firm, break it into irregular pieces – this is part of the charm of bark!

• 1 cup sweetened coconut flakes
• green food dye (start with 1-2 drops, add more for desired shade)
• 1/2 cup nut butter (peanut butter or almond butter work well)
• 3/4 cup chocolate candy melts
• 2 cups chow mein noodles (the crunchy kind)
• 24 M&M pastel colored eggs (or other small egg-shaped candies)

• Line a 12-cup muffin tin with paper liners. These liners will help in easily removing the nests once they are set. Set the prepared tin aside.
• Place the sweetened coconut flakes in a large plastic bag. Add 1-2 drops of green food dye to the bag. Close the bag and gently toss and shake until the coconut is evenly coated and transforms into a lovely light green “grass” color. If you desire a more intense color, add another drop of dye and repeat. Set aside.
• Melt the chocolate candy melts according to the package directions. Use a microwave-safe bowl and heat in short bursts (e.g., 30 seconds), stirring until completely smooth. Once melted, stir in the nut butter until it is fully combined with the chocolate, creating a smooth and luscious mixture.
• Add the chow mein noodles to the chocolate-nut butter mixture. Gently fold and stir to combine, ensuring all the noodles are thoroughly coated with the delicious chocolate mixture. This creates the “twigs” for your bird’s nests.
• Evenly distribute the noodle mixture among the 12 muffin cups. Use a spoon to gently press down in the center of each portion, creating a small indentation that will hold the “grass” and “eggs.” Top each nest with a sprinkle of your prepared green coconut.
• Place the muffin tin in the refrigerator for at least 20 minutes. This chilling time is essential for the nests to firm up and hold their shape, ensuring they are easy to handle.
• Once set, gently remove the nests from the paper liners. Before serving, place two M&M pastel colored eggs (or your choice of small candy eggs) into the indentation of each nest. Arrange them on a platter for a truly festive presentation.

• 1 stick, (1/2 cup) unsalted butter, softened
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/8 teaspoon salt

Chocolate ganache

• 1/4 cup, (2 ounces) semi-sweet chocolate chips
• 1 teaspoon corn syrup (helps with glossiness and stability)
• 1 tablespoon unsalted butter
• 1-3 tablespoons powdered sugar (adjust to desired thickness)
• 15 M&M eggs (for topping)

• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
• In a large mixing bowl, beat the softened butter, powdered sugar, and vanilla extract with an electric mixer on medium speed until the mixture is light and creamy. Gradually add the all-purpose flour and salt, mixing until just combined and a soft dough forms. Be careful not to overmix.
• Roll the dough into uniform 1-inch balls. Place these balls on the prepared cookie sheet, spacing them about 1 inch apart. Using your thumb or the back of a round teaspoon, gently press into the center of each cookie ball to create an indentation. Make sure not to press all the way through to the baking sheet.
• Bake the cookies for 9-10 minutes, or until the edges are lightly golden. Remove them from the oven. If the indentations have puffed up, quickly and gently remake them with your thumb or spoon while the cookies are still warm and pliable. Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
• Make the chocolate ganache: In a heatproof bowl, combine the semi-sweet chocolate chips, corn syrup, and unsalted butter. Microwave in 30-second increments, stirring well after each, until the chocolate is fully melted and the mixture is smooth. Add the powdered sugar, 1 tablespoon at a time, mixing until you achieve a smooth yet slightly thick consistency. The ganache should be spoonable but not too runny. Spoon or pipe about a teaspoon of ganache into the center of each cooled cookie. Immediately top each filled cookie with an M&M egg for a festive touch.
• Allow the cookies to sit at room temperature or in the refrigerator until the chocolate ganache has set. This ensures the ganache holds its shape. Once set, your delightful Easter Egg Thumbprint Cookies are ready to be enjoyed!

• Round salted pretzels (the flat, circular kind)
• Hershey Kisses, (milk chocolate is a classic choice, but other flavors like caramel or white chocolate work too!)
• Pastel colored M&Ms (for that quintessential Easter look)

• Preheat your oven to 350 degrees F (175°C). This high heat for a short time helps to soften the chocolate quickly.
• Line a baking sheet with parchment paper. Arrange the round salted pretzels in a single layer on the baking sheet, leaving a little space between each. Unwrap the Hershey Kisses and place one Kiss on top of each pretzel ring.
• Pop the baking sheet into the preheated oven for just 2 minutes. The key is to soften the Kisses until they are glossy and slightly pliable, but not fully melted and losing their shape. As soon as you remove them from the oven, immediately place a pastel M&M on top of each softened Kiss. Gently press down on the M&M, which will cause the warm chocolate to spread and fill the center of the pretzel.
• Once all the M&Ms are placed, transfer the baking sheet to the refrigerator. Chill until the chocolate Kisses have firmed up completely, which usually takes about 10-15 minutes. Once firm, they are ready to serve and enjoy!