Easter Nests (Print version)

No-bake Easter Nests made with crisp cereal, melted chocolate, and candy eggs for an easy spring dessert.

# Ingredients:

For the nests

01 - 6 oz (170 g) milk chocolate, chopped

02 - 4 oz (115 g) semisweet chocolate, chopped

03 - 3 tablespoons (42 g) unsalted butter

04 - 2 tablespoons light corn syrup or golden syrup

05 - 4 cups (115 g) crushed shredded wheat cereal

06 - 1/8 teaspoon fine salt

For decorating

07 - 36 mini chocolate eggs

# Instructions:

01 - Line a 12-cup muffin tin with paper cupcake cases.

02 - Combine the milk chocolate, semisweet chocolate, butter, and syrup in a heatproof bowl. Microwave in 20-second bursts, stirring between each, until smooth. You can also melt it over barely simmering water.

03 - Add the crushed shredded wheat and salt to the melted chocolate. Fold gently until every strand is coated.

04 - Divide the mixture between the paper cases. Press the back of a teaspoon into the center of each one to make a hollow nest shape.

05 - Place 3 mini chocolate eggs in the center of each nest while the chocolate is still soft.

06 - Refrigerate for 45-60 minutes, or until firm enough to lift from the muffin tin cleanly.

# Good to know:

01 - Chilling time is about 45-60 minutes.

02 - Store airtight in a cool place for up to 4 days.

03 - For a gluten-free version, use certified gluten-free cornflakes or crisp rice cereal.

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