Make these retro homemade treats with the kids to celebrate the season. Easter Nests are made with shredded wheat coated in chocolate and topped with mini eggs. They’re quick, fun and delicious.
How cute are these chocolatey homemade Easter Nests?
I always made these at Easter when the children were small because they’re so simple and fast to prepare. They’re extremely kid-friendly, easy to make even when time is tight, and perfect for little helpers.
Filled with chocolate and bright mini eggs, they’re a cheerful seasonal treat to share with friends and family.
Why you’ll love this Easy Easter Nests recipe
⭐️ Only 5 simple ingredients
⭐️ Perfect to no-bake with kids
⭐️ Cute and fun Easter treat
Sarah’s Notes
This recipe follows the same idea as classic rice crispy cakes — breakfast cereal plus melted chocolate, stirred together and chilled to set. I find the texture and flavour are better when a little butter and golden syrup are included; they add creaminess, sweetness and help bind the mixture so the nests keep their shape.
Chocolate Easter Nests Ingredients
- Shredded wheat – About 8 large shredded wheats (roughly 180g) to make 12 nests. Use original unflavoured variety or an equivalent weight of bite-sized shredded wheat. Avoid flavoured versions to prevent excess sweetness.
- Golden syrup – 1 tablespoon.
- Salted butter – 50g. Salted adds a pleasant balance, but you can use unsalted if preferred.
- Chocolate – 200g in chunks or chips for melting. Use your preferred mix of milk and dark chocolate for the best flavour.
- Mini Eggs – Around 100g (about 36) to top the nests.
How to make Easter Nests
1. Crush the shredded wheat with your hands in a large bowl until broken into small pieces.
2. Melt the chocolate, butter and golden syrup together in a heatproof bowl. Microwave in 30-second bursts, stirring between each, until smooth. Alternatively, melt over a pan of simmering water, stirring frequently on low heat.
3. Pour the melted chocolate mixture over the crushed shredded wheat and stir until all the pieces are well coated.
4. Divide the mixture between 12 cupcake cases. Gently press three mini eggs into the centre of each nest. Chill in the fridge for at least an hour until set.
Storing
Store the nests in an airtight container at room temperature for up to five days.
Freezing isn’t recommended, as the texture and coating can be affected.
The best way to melt chocolate
The quickest method is the microwave: heat in 30-second bursts and stir between each interval to avoid burning. Alternatively, melt in a heatproof bowl over simmering water, keeping the heat low and stirring frequently to prevent splitting.
More Easter recipes with mini eggs…
Easter Ideas
Mini Egg Cheesecake
Sweet Things
Mini Egg Fudge {Easy No Bake Recipe}
Easter Ideas
Mini Egg CHOCOLATE Pudding {Slow Cooker Recipe}
Easter Ideas
Mini Egg Cookies
FAQs
At least an hour; leaving them a little longer ensures they’re fully firm.
This recipe yields 12 nicely sized nests in standard cupcake cases. Use muffin cases for larger nests or scale the ingredient amounts to make more.
Yes — they’ll be delicious, although they won’t have the same “nest” appearance as shredded wheat.
Let me know how you got on and what you thought of this recipe. Please rate it if you enjoyed it.
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Easter Nests {Easy No Bake Recipe}
Ingredients
- 180 g Shredded wheat (about 8 large shredded wheats)
- 1 tbsp Golden syrup
- 50 g Salted butter
- 200 g Chocolate (in chunks or chips)
- 100 g Mini Eggs (about 36 for 12 nests)
Instructions
- Crush the shredded wheat with your hands in a large bowl.
- Melt everything together: Place the golden syrup, butter and chocolate in a heatproof bowl. Microwave in 30-second bursts, stirring between each, until smooth, or melt over a pan of simmering water, stirring frequently on low heat.
- Mix: When melted, stir the chocolate mixture into the crushed shredded wheat until well coated.
- Assemble: Divide between 12 cupcake cases, press three mini eggs into each and chill in the fridge for an hour or until set.
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Notes
Shredded wheat: About 8 large shredded wheats (≈180g). If using bite-sized, use an equivalent weight. Avoid flavoured varieties.
Salted butter: Adds a pleasant salt balance. Use unsalted if you prefer.
Storing: Keep in an airtight container at room temperature for up to five days.
Nutrition
Nutrition information is an approximation and is per portion unless stated otherwise.
Additional Info
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