Recipe: Easter Chocolate Nests with Mini Eggs
A crunchy, chocolatey no-bake treat that looks like little bird nests: perfect for Easter morning, afternoon snacks, or party platters.
Ingredients:
200g (7 oz) milk or dark chocolate (or a mix!)
2 tbsp butter
2 tbsp golden syrup (or honey or maple syrup)
3 cups cornflakes, shredded wheat, or rice puffs (choose your crunch!)
1 bag of mini candy-coated eggs (like Cadbury Mini Eggs or similar)
Optional: shredded coconut, sprinkles, or a dusting of icing sugar for decoration
Instructions:
Melt the chocolate goodness
In a heatproof bowl over a saucepan of simmering water (or carefully in the microwave), melt the chocolate, butter, and golden syrup together. Stir gently until smooth and glossy.Mix it up
Pour your cereal of choice into the chocolate mixture and stir gently to coat everything evenly. Make sure every piece is deliciously chocolate-covered!Shape the nests
Spoon the mixture into a lined muffin tray or onto a baking sheet in small mounds. Use the back of a spoon to press a little dip into the center of each one, this is where the eggs will sit.Add the eggs
While the nests are still soft, gently press 2–3 mini eggs into the center of each. Add sprinkles or coconut if you’d like to jazz them up even more.Chill and set
Pop the nests into the fridge for about 30 minutes, or until firm.Serve and smile
Once set, remove from the tray and serve on a platter, pack in lunchboxes, or hand out as Easter treats!
Tips & Twists:
Nut-free version: Great for school or allergy-friendly settings.
Add-ins: Try a little orange zest, crushed pretzels, or a sprinkle of sea salt for a grown-up twist.
Make it vegan: Use dairy-free chocolate, maple syrup, and your favorite vegan cereal.
These little chocolate nests are simple enough for kids to make, festive enough for an Easter brunch table, and just the right mix of crunchy and creamy. Plus, they’re ridiculously cute, almost too cute to eat (but not quite!)