From Chef Lesli Sommerdorf for Harmons
1 (12-ounce) bag butterscotch chips
1 1/2 cup creamy peanut butter, room temperature
1 (12-ounce) bag chow mein noodles
1 cup plain cornflakes
Pinch of salt
1 (10-ounce) package egg-shaped candy
Line 2 baking sheets with wax or parchment paper.
Fill a saucepan one-quarter full of water and bring to a boil over high heat. Reduce the heat to low. In a medium bowl, add butterscotch chips and peanut butter and, stirring occasionally, let the butterscotch melt. Remove from the heat. Add the chow mein noodles and cornflakes and, using a spatula, fold the mixture until combined. Add the salt and fold until combined.
Drop heaping tablespoonfuls on the prepared baking sheets. Make indents on the top of each nest with the spoon. Add 2-3 candy eggs to each nest.