Chocolate Crunch Nests For Easter Food

CHOCOLATE NESTS FOR EASTER

Steps:

• Line a tray with baking paper and set aside.
• Place the noodles and coconut into a mixing bowl and set aside.

EASTER CHOCOLATE NESTS

Steps:

• Line a baking hseet or tray with baking parchment.
• Place 50g (2oz) butter in a small saucepean with 4 tbsp cocoa powder and 4 tbsp golden syrup. Melt over a low heat stirring constantly until combined.
• Remove from the heat and crumble 3 shredded wheats into the pan. Mix into the mixture stirring until the shredded wheat is coated with the mixture.
• Divide the mixture into 6 and shape into nests on the baking parchment and fill the nests with mini eggs.
• Place in the refrigerator and chill until set.

CHOCOLATE BIRDS' NESTS

Steps:

• Melt 8 ounces chopped semisweet chocolate in a heatproof bowl set over a saucepan of simmering water, stirring. Remove the bowl from the pan and stir in 2 cups canned potato sticks. Coat a 6-cup muffin pan with cooking spray and scoop some of the chocolate mixture into the cups; make an indentation in each to form nests. Chill until set, at least 3 hours. Fill with marcona almonds.

CHOCOLATE NESTS

Steps:

• Melt the chocolate and coconut oil in a bowl in the microwave 2 to 3 minutes. Coat the pretzel sticks in the chocolate and arrange them into nests on a parchment or wax paper-lined surface. Refrigerate for 10 minutes to set, then add the chocolate egg candies.

EASY EASTER NESTS

Steps:

• Melt the chocolate in a small bowl placed over a pan of barely simmering water. Pour the chocolate over the shredded wheat and stir well to combine.
• Spoon the chocolate wheat into 12 cupcake cases and press the back of a teaspoon in the centre to create a nest shape. Place 3 mini chocolate eggs on top of each nest. Chill the nests in the fridge for 2 hrs until set.

EASTER BIRD'S NESTS

Steps:

• Cook and stir marshmallows, peanut butter, and butter in a saucepan over medium heat until the marshmallows melt completely into the mixture, about 5 minutes.
• Put chow mein noodles into a large bowl. Pour marshmallow mixture over the chow mein noodles; stir to coat.
• Spray hands with cooking spray or coat with butter so the noodles will not stick to your hands. Scoop noodle mixture from bowl with an ice cream scoop and form into balls, hollowing the center out to create the nest. Arrange 4 chocolate eggs into each nest.

NO-BAKE CHOCOLATE EASTER NESTS

Steps:

• Line 2 baking sheets with foil. Lightly coat with nonstick spray.
• Scrape condensed milk into a medium saucepan or microwave-safe bowl; add chocolate chips.
• Place over low heat and stir often, or microwave on high 2 to 4 minutes, stirring every minute, until chips melt and mixture is blended and smooth.
• Put noodles into a large bowl, pour on chocolate mixture and toss with a rubber spatula until noodles are coated.
• Drop generous 1/4 - 1/2 cupfulls on prepared baking sheets.
• Lightly spray fingertips with nonstick spray.
• Form mounds into nests making a depression in the center & fill with candies.
• Let nests cool to set.
• Store loosely covered at room temperature for up to 3 days.

BAKER'S CHOCOLATE NESTS

Steps:

• Microwave chocolate and butterscotch chips in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted. Stir until chocolate is completely melted and mixture is well blended. Add marshmallows; stir until melted. Add noodles; mix well.
• Divide mixture among 12 custard cups, adding about 1/3 cup of the chocolate mixture to each cup. Press firmly onto bottom and up side of each cup to resemble a nest.
• Refrigerate 1 hour or until firm. Remove nests from cups just before serving; fill with chocolate pieces.

CHOCOLATE EASTER NESTS

Steps:

• using clean hands, break up the shedded wheat into a large bowl.
• Break the chocolate into squares and place in a heatproof bowl with the syrup and butter. Melt over a pan of simmering water until smooth and glossy.
• Pour over the shredded wheat and mix wellso they are all coated in the chocolate mixture.
• spoon the mixture into individual cake cases, leaving a small well in the centre of each one.
• Finally gently press 3 candy eggs into the well, chill until firm and enjoy

CHOCOLATE TIFFIN EASTER NEST

Steps:

• Line a 20cm round cake tin with a large paper cake tin liner, or cling film. Heat the butter and golden syrup in a large heavy-based saucepan over a gentle heat. Once melted, add the vanilla extract and all the chocolate. Continue heating gently until the chocolate has melted, stirring every now and then to combine.
• Remove the pan from the heat and mix through the pretzel sticks, shredded wheat, chocolate-covered raisins and peanuts. Transfer to the prepared tin, pressing in and around its sides, creating a dip in the centre to produce a nest shape. Chill for 1 hr or until set. To serve, remove from tin, scatter with extra pretzels (if you like) and fill with an assortment of chocolate eggs. Will keep in an airtight container for up to 5 days.