I know, I know. It’s been done a gazillion times before but it’s Easter and it’s practically The Law that everyone MUST make these at some point over Easter weekend, particularly if you have children. It’s the end of the holidays. We’re all skint. The kids are bored. These are quick and easy and, apart from the bit on the hob, children can do most of it by themselves.
So I’ll make this quick and painless. Here’s the recipe. We all know it already but here it is anyway.
400g milk chocolate
2 tbs golden syrup
5 Shredded wheats
A large handful of Rice Krispies
Mini eggs (enough for 2 or 3 for each nest)
Break up the chocolate into a heatproof bowl with the syrup and place over a pan of water on a very low heat. Make sure the water doesn’t touch the bottom of the pan or the chocolate will get too hot and go all grainy.
If you do overheat it and end up with thick, grainy chocolate, take it off the hob, add a splash of cold milk and stir quickly. It’ll magically return to silky glossy loveliness!
While the chocolate is melting, arrange some paper cake cases on a plate or in a cake tin. The tin is easier coz it stops them sliding about.
Keep an eye on the chocolate. Smash up the shredded wheat in a large mixing bowl.
I couldn’t decide whether to do shredded wheat or rice pops so I did both! So chuck some in if you feel like it. If not, add another shredded wheat. Then stir in the melted chocolate.
Try not to pulverise the cereals but keep stirring until they are well coated in chocolate.
Spoon the mixture into the cake cases and top with Mini Eggs.
Leave to set in the fridge for half an hour or so.
There. That wasn’t so bad, was it? And you get to eat them all afterwards!