Easter Chocolate Nests recipe

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  • 4 starsRating: 4 stars (16 ratings)

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  • Rating: 4 stars
  • 15 mins to prepare and 5 mins to cook Takes: 15 mins to prepare and 5 mins to cook
  • 10 Serves: 10

Line a muffin tray with 12 cake cases

Melt the chocolate, the golden syrup and the butter in a glass bowl placed over a small saucepan of simmering water (not boiling water). Keep stirring with a wooden spoon until all the mixture is completely melted with no lumps and then remove from heat

Put the Shredded Wheat in a large bowl and using your hands break them into small pieces

Pour the melted chocolate mixture into the bowl with the shredded wheat and mix together with a wooden spoon until all the shredded wheat are covered in chocolate

Spoon the mixture evenly into the cake cases making a little well in the middle with your finger and then pop in a couple of mini eggs.

Pop in the fridge for approximately 2 hours and then enjoy!

If you don't like shredded wheat you can easily use rice crispies or cornflakes instead!!

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  • 100g Shredded Wheat
  • 250g Milk Chocolate / Milk Cooking Chocolate
  • 2 Tablespoons Golden Syrup
  • 100g Mini Eggs

Recipe by: Hayley Todd

Added 23/03/2012

Me and my 2 little girls always enjoy baking these during the Easter school holidays - it has become something of a family tradition!

Fairy - For the toughest grease-cleaning challenges

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