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