There's nothing better than stuffing yourself full of chocolate at Easter, but we wanted to add some excitement to our chocolate selection for when our family come over on Sunday.
We tried this recipe from Frances Quinn’s book Quinntessential Baking. Frances won the Great British Bake Off a few years ago with her combination of clever design and delicious flavour pairings. The recipe is easy to follow but will end up putting that special touch to the meal, and even better it can be prepared in advance.
Scrunch up a sheet of greaseproof paper and then flatten out again to make it easier to line your frying pan with. Roughly chop up your milk and dark chocolate and put aside.
Heat butter and golden syrup on a low heat until melted, then add chopped chocolate and stir until smooth. Remove from heat and add broken up shredded wheat biscuit and 100g of pretzel sticks, along with the desiccated coconut
Spread the mix in the lined frying pan, pushing into the corners. Place in the fridge, you may wish to shape it again after chilling for 20 minutes or so. Remove from the fridge the next day and bring to room temperature. Then melt 50g of dark chocolate and dab onto the nest, press in broken up shredded wheat onto the chocolate and then decorate by placing assorted eggs in the nest with the remaining pretzels and mikado sticks.