• 400g chocolate (any type, I use half milk & half dark)
  • 4-6 shredded wheats/150g other cereal
  • mini eggs/chocolate eggs to decorate


Prep time: 15 mins. Chill time: 2-3 hours.

If you didn’t make these in first school then you had a cruel childhood. Easter version of a cornflake cake, I’ve used shredded wheat to make them look more nest like, but you could use any type of cereal – cornflakes, Rice Krispies, or crunchy nut if you’re feeling extra. These are a great once to make with kids and they’re no bake and lots of fun.


Melt the chocolate in a bowl over boiling water.

Crush the shredded wheats (skip this step if using other cereal!).

Pour the chocolate over the cereal and stir until covered.

Prepare a muffin tin with cases (it makes them easier to take out), and divide the mix between the cakes. Whilst the chocolate is still melted, make a dent in the top and add your eggs! 

Chill in the fridge for 2-3 hours, or until firm.