Eggsquisite Easter Baskets

Three ingredients and a messy pair of hands are all you need for these no-bake Easter treat baskets. Melted peanut butter and butterscotch chips bind crumbled shredded wheat into a sticky, moldable mixture that sets firm in the fridge.

The butterscotch chips do double duty: they act as the glue that holds the baskets together once cooled, and they add a caramel-sweet flavor that pairs with the peanut butter like they were made for each other.

Shaping is the fun part, especially with kids. Press the warm mixture over the back of a small bowl to form the basket shape, then let it chill until firm. Fill with jellybeans, mini chocolate eggs, or whatever Easter candy you’ve got stashed away.

Kitchen Tips

• Melt the peanut butter and butterscotch chips on low heat, stirring constantly. Butterscotch chips scorch easily and turn grainy if the heat is too high.
• Let the mixture cool for a few minutes before shaping. Too hot and it slips off the bowl. Too cool and it won’t mold.
• Line the back of the bowl with plastic wrap for easier release once the baskets set.
• Work quickly once you start shaping. The mixture firms up fast as the butterscotch cools.

Variations

• Use chocolate chips instead of butterscotch for a chocolate-peanut butter version.
• Shape into flat nests instead of baskets and fill the centers with candy eggs for a bird’s nest look.
• Add a drizzle of melted white chocolate over the finished baskets for extra color and sweetness.