Easter Butterscotch Bird’s Nest Cookies

Yield: 24 cookies

For Butterscotch sauce:


  • 2 cups granulated sugar
  • 2/3 cup cream
  • 2/3 cup water
  • 1/8 tsp cream of tartar
  • 6 tbsp butter, cut into small pieces
  • 1/2 tsp vanilla extract

Combine the sugar, cream and water in a large saucepan over medium heat and stir until the sugar dissolves.

Add the cream of tartar and boil the mixture until it reaches 240 F degrees (soft-ball stage). Add the butter and continue boiling until the mixture reaches 280 F degrees (soft-crack stage).

Remove the pan from the heat and stir in the vanilla extract. Continue with following bird’s nest recipe right away, otherwise the sauce will starts to solidity.

For Bird’s Nest:


  • 1 recipe of above butterscotch sauce recipe
  • 1 bag (400 g) DDPK Pretzels Sticks
  • ½ cup Peanut Butter
  • 1 bag (170 g) DDPK Yogurt Peanuts

Line two large baking sheets with parchment paper.  Add pretzels sticks with prepared butterscotch sauce and mix till combined. Use a 1/4 measuring cup to portion out the cookies onto the baking sheet. If the mixture starts to solidify in the mixing bowl, you can reheat for 15 to 30 seconds to melt. Spread peanut butter on top of the cookies and place three yogurt peanuts in the center of each cookie. Allow to set for at least 5 minutes before serving or transferring.