Easter is here. Which means mini eggs, everywhere. All the time. On top of everything. Inside everything (why not in brownies instead of the chocolate chips?). It also means the obligatory mini egg nests. Which is possibly one of the easiest “bakes” around and requires absolutely zero baking. Just some melting. And who doesn’t like melting stuff? (I tried to find a video of Phoebe first meeting her brother and him spending the whole time melting things, but the internet, for once, failed me).
I’m going to keep this one short and sweet just because there isn’t all that much you can say about Easter (especially as a non-religious person) and even less you can say about nests. The one thing I would say is that I prefer shredded wheat to cornflakes. It goes less soggy and gives a much better crispiness/nest look. Let me know what you’re baking for Easter in the comments below!
- 300g Milk Chocolate
- Tablespoon Peanut Butter (Optional)
- 3-4 Large Shredded Wheat
- 1 Packet of Cadbury’s Mini Eggs or equivalent non-brand.
- Either in a microwave or in a heatproof bowl over simmering water (make sure the bottom of the bowl doesn’t touch the water), melt the chocolate with the peanut butter until it’s smooth.
- Break in the shredded wheat and mix together, coating the shredded wheat well.
- Transfer spoonfuls of the mixture to cupcake cases, allowing to cool slightly before adding the eggs.
- Chill in the fridge to set.
- Eat. All of them.
- Have a good Easter.
