| Prep Time | 10 minutes |
| Passive Time | 30 minutes |
| Servings |
of each flavour
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Ingredients
Chocolate Nests
- 255 grams Milk Chocolate
- 50 grams Butter softened
- 2 Tbsp Golden Syrup
- 4 cups Corn Flakes
- Chocolate Flakes/Crumbs for decorating
- Mini Easter Eggs for decorating
Marshmallow Nests
- 250 grams White Marshmallows
- 3 Tbsp Butter plus more for greasing
- 6 cups Rice Bubbles
- Sprinkles for decorating
- Mini Easter Eggs for decorating
Ingredients
Chocolate Nests
Marshmallow Nests
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Instructions
Chocolate Nests
- Line a 12-hole muffin pan with paper cases.
- Melt chocolate, butter and golden syrup together in the microwave on a medium heat. Do this in short 20 second bursts until everything is melted. Remove bowl and stir together until smooth.
- Pour chocolate mix over the cornflakes. Mix until all the cornflakes are coated in the chocolate.
- Divide the mixture evenly into the paper cases. Press the mix down using wax paper so the mixture does not stick to your hands. Make a dip in the centre of each to form a nest shape.
- Chill in the fridge for about half an hour or until set.
- Cover in chocolate flakes and top with mini Easter eggs, about 3 in each nest.
Marshmallow Nests
- Grease muffin pans and set aside.
- Melt marshmallows and butter in a large microwave safe bowl for about 2 minutes. Watch closely as the marshmallows will puff up a lot. Stir together.
- Pour over rice bubbles. Mix until well combined.
- Scoop evenly into greased muffin pan. Press the mix down using wax paper so the mixture does not stick to your hands. Make a dip in the centre of each to form a nest shape.
- Set aside to cool completely, about half an hour. Or place in fridge to speed up this process.
- Cover in sprinkles and top with mini Easter eggs, about 3 in each nest.
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