Easter Nests {Easy No Bake Recipe}
This fun, retro classic Easter Nests recipe gives us cute and chocolatey treats that are perfect for making with kids to celebrate the season. Decorate with our favourite coloured mini eggs!
Servings: 12
Ingredients
- 180 g Shredded wheat About 8 large shredded wheat
- 1 tbsp Golden syrup
- 50 g Salted butter
- 200 g Chocolate In chunks or chips
- 100 g Mini Eggs About 36 for 12 nests
Instructions
- 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 doesn’t 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.
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Notes
Shredded wheat: I use about 8 large shredded wheats to make 12 nests, which is roughly 180g. This is the original unflavoured type, but if you can’t get hold of this you could use bitesized, using the equivalent weight. Don’t swap for the flavoured variety or it’ll be too sweet.
Salted butter: This adds a delicious saltiness to the cakes but you can use unsalted if you prefer, or you could even add a little extra pinch for a slightly more grown up taste!
Storing: The cakes will keep in an airtight container for up to 5 days at room temperature. (If they last that long!)
Nutrition
Calories: 213kcal | Carbohydrates: 29g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 36mg | Potassium: 106mg | Fiber: 3g | Sugar: 15g | Vitamin A: 123IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg