1. Open the bag of Mother’s Dynamite Dinosaurs Cookies and select about 15 of your favorite cookies for the egg centers. Chop the rest.
2. Divide butter, marshmallows, and cereal into 4 even piles (1 ½ tablespoons butter, ¼ package marshmallows, 1 cup cereal per pile).
3. For each color: Melt 1 ½ tablespoons butter in the microwave. Add ¼ package marshmallows and melt. Add food coloring a few drops at a time, stirring until desired color is reached.
4. Mix in 1 cup cereal until well combined, adding more color if desired. Fold in ¼ of the chopped Mother’s Cookies.
5. Cool the mix until malleable but not too hot to touch. With food-safe gloves or hands coated with nonstick spray or melted butter, shape ¼-⅓ cup of mix around 1 selected cookie to form an egg. Roll between hands or on a clean surface to shape. Repeat for a total of 3-4 eggs per color.
6. If decorating, melt white chocolate wafers. Dip eggs and decorate with sprinkles or sanding sugar.
7. Make haystack nests: Melt butterscotch chips with peanut butter in the microwave, stirring until smooth. Mix in chow mein noodles or pretzel sticks.
8. To form small nests, use tongs or spoons to form piles of haystack mix on a wax-paper-lined or sprayed baking tray. Cool until set, about 30 minutes.
9. Get ready to hatch—plate the nests, top with eggs, and “crack” them open to reveal your Mother’s Dynamite Dinosaurs Cookies for a roaring good time!

Chef’s Notes:

1. Make it your own! Use one color or skip the coloring for a simpler look.
2. Swap puffed rice cereal for any variety you have on hand, or mix and match for a fun mix of textures.
3. For added variety, you can make normal eggs with 1 cookie inside, or shape larger eggs with multiple cookies in the center.
4. Feel free to use milk or white chocolate in place of butterscotch when making the haystacks.
5. Keep prepared eggs in a sealed container at room temperature for 2 days, or individually wrapped in the fridge for 5 days.