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These deliciously crunchy, chocolately cornflake or Rice Krispie cakes are a moreish treat, particularly at Easter time
75g milk chocolate, broken into cubes
3 tbsp golden syrup
20g Food Thoughts Cacao Powder
50g Lurpak Slightly Salted Butter
100g cornflakes or Rice Krispies
30 mini eggs (about 100g)
1 Line a muffin tin with 10 muffin cases.
2 Place the chocolate, syrup, cacao powder and butter in a bowl over a saucepan of simmering water and allow to melt. Mix into the cornflakes or Rice Krispies until evenly coated. Spoon into the muffin cases and make an indent in the centre. Place 3 mini eggs into each nest and chill until firm.
Best eaten at room temperature on the day it is made. Alternatively, keep chilled then return to room temperature before serving.
Typical values per serving:
Typical values are per nest made with cornflakes
This recipe was first published in March 2018.
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