By: Katy Boys
Meal Type: Breakfast, Dessert
Cook time: 2 Hours
Servings: 24 Nests
We couldn’t have Easter without these moreish treats. Children love to help make these (mainly so that they can lick the spoon) and although we make these with the children in mind, I find they are just as popular with the adults!
I’ve made these with cornflakes but you can use rice crispies or shredded wheat too. I’ve given quantities for 24 as we usually make them for children’s birthday parties (without the mini eggs), but the recipe is easily halved.
- 100g butter
- 125g dark chocolate
- 125g milk chocolate
- 6 tbsp. golden syrup
- 200g cornflakes
- mini eggs, to decorate
You may need...
- Cupcake cases
- Muffin tray
- Saucepan or large heatproof bowl
- Line two muffin trays with cupcake cases. Break up the chocolate into pieces and place in a heatproof bowl, along with the butter and syrup. Place on the top of the Aga to melt, stirring occasionally.
- Pour the cornflakes into a large bowl and pour and scrape the chocolate mixture over the top. Gently stir until the cornflakes are completely coated – this will take a while and it may seem as though there isn’t enough mixture but persevere!
- Divide the mixture between the cupcake cases. Decorate the ‘nests’ with mini eggs. Place in the fridge to set.
Tips for use with Aga range cookers...
- Melting chocolate is easy with an Aga range cooker. No need for a bowl balanced over a saucepan – the heat from the enamel top will gently melt the chocolate.
- You can use any kind of chocolate for these treats. We find that using all dark chocolate is a little strong for most children (perfect for adults!) so half milk and half dark works very well.