03/22/2012 04:50 EDT | Updated 05/22/2012 05:12 EDT

Get kids involved and make chocolate nests to hold those creamy chocolate eggs

You'll have no trouble enticing the kids to get involved in this easy and tasty part of Easter dinner prep.

We've combined a blend of crunchy cereals and noodles with a deliciously sticky blend of chocolate, marshmallow and peanut butter to create edible "nests" in which the little ones can store their chocolate eggs and jelly beans (assuming those treats stick around long enough to be stored).

The process is simple — just melt together the butter, marshmallows, peanut butter and chocolate, then stir in the dry ingredients. After that, let the children set to work shaping their nests.

Just note — this is a messy project. So you might want to do it before the kids get into their Easter best. Also, to make it a little less messy, lightly coat the kids' (or your) hands with cooking spray.

The finished nests can be stored in plastic bags at room temperature for up to a week.

Chocolate Bunny Nests

Start to finish: 20 minutes (plus cooling time)

45 ml (3 tbsp) unsalted butter

1 pkg (250 g) mini marshmallows

125 ml (1/2 cup) crunchy peanut butter

175 g (6 oz) semisweet chocolate bits

500 ml (2 cups) thin chow mein noodles

375 ml (1 1/2 cups) square corn cereal, such as Corn Chex

500 ml (2 cups) crispy rice cereal, such as Rice Krispies

Line a baking sheet with waxed paper.

In a large saucepan over medium-low heat, melt butter. Add marshmallows, peanut butter and chocolate bits. Stir continuously until completely melted and blended.

Remove pan from heat and stir in chow mein noodles, corn cereal and rice cereal. Let mixture cool until safe to handle.

For small nests, scoop by the tablespoonful onto prepared baking sheet. For larger nests, use about 125 ml (1/2 cup). Use your thumb or the back of a spoon (coated with cooking spray) to create an indentation at the centre of each mound to form a "nest." Let cool until firm.

Makes 20 small nests.

Nutrition information per serving (values are rounded to the nearest whole number): 180 calories; 80 calories from fat (41 per cent of total calories); 9 g fat (4 g saturated; 0 g trans fats); 5 mg cholesterol; 25 g carbohydrate; 3 g protein; 1 g fibre; 105 mg sodium.