Easter Nests

By Miranda Gore Browne Miranda Gore Browne From the book Biscuit
Easter Nests

It is not only children who will love making and eating these little chocolate nests filled with tiny eggs. They look very pretty on a cake-stand decorated with fluffy yellow chicks.

For how many? Makes 12


  • 75 g milk chocolate
  • 75 g dark chocolate
  • 2 Mars® bars
  • 50 g unsalted butter
  • 2 tsp golden syrup
  • about 5 Shredded Wheat®, crumbled
  • 36 mini chocolate eggs


YOU WILL ALSO NEED: Fluffy yellow chicks, to decorate

Line a baking tray with non-stick baking paper, or put paper cases into a 12-hole cupcake tray. Set aside.

Break the chocolate into pieces and chop the Mars® bars into small slices. Put them all into a pan with the butter and syrup and melt over a lowheat, stirring regularly to make sure the mixture doesn’t stick or burn. Set aside to cool for a few minutes.

Stir about a third of the Shredded Wheat® into the melted chocolate and mix really well. Continue adding the Shredded Wheat® a little at a time and mixing after each addition. Stop adding if it looks like there is not enough chocolate to cover any more.

Spoon 12 dollops of the mixture onto the baking tray or into the paper cases. Make a dent in the middle with your fingertip or the handle of awooden spoon and press three eggs into it while still wet. Put the tray in the fridge for a fewhours or ideally overnight.

Sit a fluffy chick on top of some of the nests before serving.

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