Easter nests are brilliant to cook with young children and toddlers. There is no oven so nothing hot and the raw ingredients are all edible so it doesn’t matter when some of the mixture, inevitably ends up in their mouths. It’s also a good way to use up some of the piles of Easter chocolate.
There are a million different recipes out there for Easter nests but this is our favourite.
- 8oz (225g) chocolate
- 2oz (50g) marshmallows
- 2oz (50g) butter
- 2oz (50g) nutella (chocolate spread)
- 4 shredded wheat
- chocolate eggs
The first step needs to be done by an adult. Melt the chocolate, I prefer to do this over a bowl of water but you can use the microwave, when it’s melted add the marshmallows, butter and nutella, one ingredient at a time to form a paste.
While I was doing this I gave the girls the cake cases to lay out.
Crumble the shredded wheat into small pieces. Molly insisted on calling it shredded weeds.
Stir in the wet iongredients. I waited a few minutes until they had slightly cooled
I gave Rose her own bowl and cake cases. She enjoyed stirring the mix and putting it into the cake cases. Some of it even stayed in there!
Have a little try of the mix.
Pat down and form a little dip in the middle.
Add some chocolate eggs. Try a few of these too, just to make sure.
Leave in the fridge for several hours or overnight.
I you want to find out how I made this cake stand, then come back on Monday!