Easter egg nests recipe

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  • Serves Makes 12
  • 15 mins to prepare and 30 mins to cook
  • 240 calories / serving
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Crumble the wheat biscuits into a large mixing bowl. (cooks tip: could substitute the shredded wheat for another type of cereal, cornflakes or rice crispies for example, but shredded wheat looks the most ‘nest like’)

Break the chocolate into a small bowl and add the butter and cocoa powder.

Set the bowl over a small pan of simmering water, making sugar the base of the bowl doesn’t come into contact with the water (cooks tip: don’t let the bowl touch the water or it will get too hot and the chocolate may separate). Stir until the chocolate has melted.

Once melted remove from the heat and add the syrup (cooks tip: Use a hot spoon to measure the golden syrup as it will slide off easier creating less mess and wastage) and stir again until combined into a glossy sauce.

Pour over the shredded wheat and mix really thoroughly. Spoon into the paper cases and top each nest with 3 mini eggs. Put to one side to set - about 30 minutes.

You can also decorate with sprinkles, chocolate drops and even miniature Easter chickens.

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  • Ingredients

  • 170g shredded wheat biscuits
  • 250g milk chocolate
  • 50g butter, cut into little cubes
  • 3 tbsp golden syrup, approx
  • 3 tsp cocoa powder
  • 36 mini easter eggs
  • 12 baking cases
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  • Calories
    240
    12%
  • Sugar
    22g
    24%
  • Fat
    11g
    16%
  • Saturates
    7g
    35%
  • Salt
    0.2g
    3%
of an adult's Reference Intake daily amount.
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