These little Easter Egg Nests are a lot of fun! An Easter take on the chocolate crackle but without the copha and with cute little mini eggs. Perfect if your kids want to take an Easter treat to school for their classmates.
Ingredients (serves 48 | makes 48 Easter Egg Baskets)
- 5 cups Rice Bubbles/Rice Crispies (any brand is fine)
- 1 cup Bran Sticks/All Bran (any brand is fine)
- 3 cups Toasted Shredded Coconut
- 1 cup Icing Mixture
- 250g Butter
- 1/2 cup Brown Sugar or Golden Syrup (either is fine)
- 1 tin NESTLE Skim Condensed Milk
- 1 bag NESTLE Milk, Dark or White Melts
- Lots of Mini Crisp Shell Easter Eggs (allow 3 per basket)
- Preheat oven to 175 degrees celcius (165 for fan forced oven).
- Toast the coconut in batches and add to a large mixing bowl with the Rice Bubbles, the Bran and the Icing Mixture.
- In a saucepan on a VERY LOW temp, melt the butter then add the tin of condensed milk and the sugar. Stir slowly until all ingredients are combined and beginning to turn a caramel colour.
- Add the melted butter/sugar/condensed milk mixture to the dry coconut bubble mixture and stir well.
- Place cupcake/patty papers into muffin trays then add a tablespoon of mixture to each. Press down in the middle to make the centre of the nest (we used the end of our wooden lemon squeezer).
- Cook the nests in the oven until they turn quite golden brown (this will ensure they are nice and crunchy when they cool). If you prefer them chewy, take them out when they are light golden in colour.
- As quickly as possible, place one NESTLE melt in the bottom of each nest and allow to sit for 1 - 2 minutes. The heat from the 'just out of the oven' mixture will melt the melt enough so that when you place your 3 little easter eggs, they will nestle into the chocolate and be stuck there when the chocolate cools down.
- Serve on a platter for Easter Sunday, send a tray to school with one for each child (and the teacher of course) or wrap each individually so that your children can share with friends.