Easter Nests
These Easter Nests are super quick and easy to make. Perfect for baking with kids they are a no-bake chocolatey delight.
Servings: 12 Servings
Ingredients
For the Easter Nests
- 50 g Golden Syrup
- 50 g Unsalted Butter
- 350 g Milk Chocolate
- 200 g Cornflakes
- Mini Eggs
Instructions
To Make the Easter Nests
- Line a cupcake tin with your cupcake liners and leave to one side.
- Add the golden syrup and unsalted butter to a pan and melt on a low heat, stirring continuously.
- Take the pan off the heat and add in the chocolate. Mix until the chocolate has melted completely.
- Add the cornflakes to a large bowl and pour over the chocolate mixture. Mix the two together until the cornflakes are completely coated in the chocolate.
- Divide the mixture between your 12 cupcake cases creating a well in the centre of each nest.
- Add the mini eggs to the centre of the nests. Put the nests in the fridge until the chocolate has set.
Notes
- These Easter Nests will last up to 7 days in an airtight container.
- I use these Baking Cups to hold my Easter Nests until the chocolate sets. It just helps them keep their shape.
- I used Smarties and Milkybar Mini Eggs, but you can use any mini eggs.
- While you can use either milk or dark chocolate in this recipe, I wouldn’t recommend using white chocolate. It doesn’t tend to mix well with the golden syrup and butter. If you wanted to use white chocolate, just melt the chocolate and add the cereal. You don’t need to add anything else.
- I used Cornflakes in this recipe, but you can use any type of cereal you want.