Recipe: Easter Nests

I’ve been making Easter Nests since my play-school teacher showed me how to make them when I was four. They quickly became a yearly tradition in my house and personally I love them more than Easter eggs. They may sound a little bit odd if you’ve never indulged in them before so think rice crispy cakes. They’re so simple and quick to make but you could easily jazz them up by using them as toppers on cupcakes. Or, if you can’t eat wheat try using coconut instead!

Ingredients- makes 12
-4 shredded wheat biscuits 
-300g cooking chocolate
-packet of mini eggs
-baking paper or cupcake cases

Melt the chocolate in the microwave stirring every 20-30 seconds.

Once the chocolate is melted crumble the Shredded Wheat in bit by bit and not the other way around as you might end up with more Shredded Wheat than chocolate-it has happened to me many times.

Once all of the Shredded Wheat has been covered scoop the mixture into small circles onto the baking paper then stick two or three mini eggs on them making sure that they’re really pressed into the mixture. Repeat until all of the mixture is used. Then pop the tray in the fridge for them to harden.

You shouldn’t have to wait too long to tuck in as the chocolate sets pretty quickly. I love eating mine with a cup of tea-enjoy!

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