Ingredients
6 total- 250 g of milk chocolate, broken into pieces
- 3 tbsp of golden syrup
- 75 g of salted butter
- 100 g of cornflakes
- 50 g of shredded wheat cereal
- 24 mini eggs
Method
4 stepsStep 1
Add the milk chocolate to a microwavable jug and microwave on full power for 30 secs. Remove and stir with a spatula and repeat the process until the chocolate has fully melted. If you don’t have a microwave, melt in a glass bowl gently over a saucepan of simmering water for 3 minutes until completely melted.
Step 2
Add 2 tbsp of the golden syrup and the butter to the melted chocolate and mix, then add the cornflakes and mix again, making sure that all of the cornflakes are evenly coated in the chocolate mixture.
Step 3
In a separate bowl, crumble the shredded wheat and mix together with 1 tbsp of golden syrup.
Step 4
Spoon into paper cupcake cases with 2 tbsp of the mixture per case. Then using your hands place the shredded wheat mixture on top of the chocolate cornflakes and mould into a nest for the mini eggs to sit in. Add 3 Mini Eggs on top of each nest then chill for 1 hour. Store in an airtight container and keep for 5-7 days.