Easter egg nests recipe

4274 ratings Rate
  • Makes 12
  • 15 mins to prepare and 30 mins to cook
  • 214 calories / serving
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Crumble the wheat biscuits into a large mixing bowl. You 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 sure the base of the bowl doesn’t come into contact with the water. 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. You could use a hot spoon to measure the golden syrup as it will slide off easier creating less mess and wastag. 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.

  • 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
  • Energy 1010kj 214kcal 11%
  • Fat 12g 17%
  • Saturates 7g 36%
  • Sugars 20g 23%
  • Salt 0.1g 2%

of the reference intake
Carbohydrate 30.5g Protein 3.8g Fibre 2.5g


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