Easter Nests {Easy No Bake Recipe}
12 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 180 g Shredded wheat (About 8 large shredded wheat)
- 1 tbsp Golden syrup (See notes)
- 50 g Salted butter
- 200 g Chocolate (In chunks or chips)
- 100 g Mini Eggs (About 36 for 12 nests)
Method
- Crush the shredded wheat with your hands in a large bowl.
- Melt everything together: Place the golden syrup, butter and chocolate. Either blast it for 30 seconds at a time in the microwave, stirring in between, being careful not to let it burn. OR put it in a heatproof bowl and melt it over a pan with a few centimetres of simmering water in it. Keep it on a low heat and stir frequently so it doesnβt split.
- Mix: When everything has melted together, stir in the crushed shredded wheat until well coated.
- Assemble: Split the mixture between 12 cupcake cases, gently press three mini eggs into each and place in the fridge for an hour or so until set.