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Martha Collison's mini easy nests
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50g shredded wheat
50g mini salted pretzels
150g dark or milk chocolate, chopped
1 tbsp butter
1 x 90g packet mini eggs
1. Line a cupcake tray with 12 fairy cake cases. Place the shredded wheat into a sealable food bag and use a rolling pin to crush the cereal into small pieces. Break the pretzels into twig-like pieces, then mix both ingredients in a large bowl.
2. Melt the chocolate and butter together in a heatproof bowl set over a saucepan of simmering water or in the microwave, stirring until completely melted.
3. Pour the shredded wheat and pretzels into the chocolate, then stir together until all the dry ingredients are completely coated. Divide the mixture between the 12 cases, making a small indent in the middle of each nest.
4. Place three eggs into each nest, then place the tray into the fridge for 1 hour to harden before eating. These nests will keep for 1-2 weeks in an airtight container.
Typical values per serving:
This recipe was first published in March 2018.