Easter kids' recipe for 10 - 12 people, takes only 15 mins; recipe has unsalted butter, golden syrup, vanilla extract, dark chocolate, chocolate, milk chocolate, pretzel, wheat, raisin, salted peanut and chocolate.
Chocolate tiffin Easter nest
Course: Easter kids
Servings
10 - 12
servings
Prep time
30 mins
Ingredients
- Dark Chocolate: 400g dark chocolate, finely chopped
- Unsalted Butter: 150g unsalted butter
- Raisin: 100g chocolate-covered raisin
- Vanilla Extract: 1 tsp vanilla extract
- Salted Peanut: 100g salted peanut, see tip, below
- Milk Chocolate: 60g Daim bar, finely chopped (I like this for the crunch, but you can replace it with extra dark or milk chocolate )
- Chocolate: 60g Cadbury's Dairy Milk chocolate
- Golden Syrup: 50g golden syrup
- Pretzel: 150g salted pretzel sticks, broken into small pieces, plus a handful to serve (optional)
- Wheat: 100g shredded wheat, crushed
Directions
- Line a 20cm round cake tin with a large paper cake tin liner, or cling film. Heat the butter and golden syrup in a large heavy-based saucepan over a gentle heat. Once melted, add the vanilla extract and all the chocolate. Continue heating gently until the chocolate has melted, stirring every now and then to combine.
- Remove the pan from the heat and mix through the pretzel sticks, shredded wheat, chocolate-covered raisins and peanuts. Transfer to the prepared tin, pressing in and around its sides, creating a dip in the centre to produce a nest shape. Chill for 1 hr or until set. To serve, remove from tin, scatter with extra pretzels (if you like) and fill with an assortment of chocolate eggs. Will keep in an airtight container for up to 5 days.
