The Easiest 3-Ingredient Chocolate Easter Nests!
Easter is just around the corner, and if you’re looking for a super simple, fun, and incredibly delicious treat to make, you’ve come to the right place! These chocolate Easter nests are a classic for a reason – they’re quick to whip up, require minimal ingredients, and are always a hit with kids and adults alike. Plus, they look absolutely adorable on any Easter table!
The best part? You only need THREE ingredients! Yes, you read that right. So let’s get started.
Why this recipe works:
These are the ultimate “no-bake” saviour for a busy Easter weekend. The shredded wheat gives that perfect crunch that actually looks like a real bird’s nest, and let’s be honest, you can never go wrong with the classic crunch of a Cadbury Mini Egg!
What you will need:
- 1/2 a sleeve (approx. 90-100g) shredded wheat biscuits
- 100g milk chocolate (or dark/white, whatever you prefer!)
- Cadbury Mini Eggs (or any small chocolate eggs)
That’s it! Seriously.
Em’s Pro Tip: I use a rounded bottom patty tin to shape my nests but you don’t need anything too fancy. You can spoon the chocolate coated shredded wheat on to baking paper and form the nests from there.
Get the kids involved!
This is the perfect recipe for little kitchen helpers. They’ll love “crunching” the shredded wheat (it’s surprisingly therapeutic!) and, of course, they are the best experts at choosing which egg colours go in which nest.
How to make it:
1. Prepare Your Nesting Material:
First, take your shredded wheat biscuits and place them in a large bowl. Use your hands to gently crush them. You want them broken up into smaller strands, resembling twigs or hay. Don’t crush them too finely. A bit of texture is great.
2. Melt Your Chocolate:
Break your chocolate into pieces and melt it gently. You can do this in a microwave (in short bursts, stirring frequently). Make sure not to overheat it! You want it smooth and glossy.
3. Combine and Coat:
Pour the melted chocolate over the crushed shredded wheat. Use a spoon or spatula to mix everything together, ensuring all the shredded wheat is thoroughly coated in the delicious chocolate.
4. Form Your Nests:
Lightly grease a 12-hole rounded bottom patty tin (or on baking paper). Spoon the chocolatey shredded wheat mixture into the patty tin forming small, nest-like shapes. You can use the back of a spoon to create a little dip in the centre of each nest.
5. Add the Mini Eggs
Carefully place 3 Cadbury Mini Eggs into the centre of each nest. The chocolate will still be a bit soft, so they’ll stick nicely.
6. Chill to Set:
Pop the tray of nests into the refrigerator for at least 30 minutes, or until the chocolate has completely set.
Keep them crunchy:
Store your nests in an airtight container in the fridge for up to 5 days. If you’re in a cooler climate, they’ll sit perfectly on the counter, but keeping them chilled ensures that satisfying snap when you take a bite!
The Ultimate Easter Upgrade: Make it Fancy!
If you want to take these from a simple snack to a show-stopping dessert, try using them as the ultimate cupcake topper! There is something so whimsical about a “nest” perched on top of a rich, velvety chocolate cupcake. It adds height, texture, and that “wow” factor to your Easter dessert table.
Here’s how to assemble the ultimate treat:
- The Base: Bake a batch of your favorite moist chocolate cupcakes (My Chocolate Cupcake Recipe).
- The “Glue”: Pipe a swirl of chocolate buttercream or a dollop of chocolate ganache on top. This acts as the perfect anchor for your nest.
- The Assembly: Once your 3-ingredient nests have fully set in the fridge, gently press one onto the frosting of each cupcake.
It turns a humble 3-ingredient recipe into a professional-looking masterpiece that looks like it came straight out of a boutique patisserie!
Happy Baking!
I can’t wait to see how your little nests turn out! These are such a nostalgic treat for me, and I hope they bring a bit of extra sweetness to your Easter celebrations this year. Whether you’re making them with the kids or just whipping up a batch to enjoy with a cup of tea, they are guaranteed to put a smile on everyone’s face.
Show Off Your Nests!
If you make these, I would absolutely love to see them! Tag me in your photos on Instagram @EmsSweetLife and use the hashtag #EmsSweetLife so I can see and share your beautiful creations. Seeing what you’re baking in your own kitchens truly makes my day!
More 5-Ingredients or Less Recipes
Easter Nests
Course: DessertDifficulty: Easy12
servings5
minutes30
minsThe cutest (and easiest!) addition to your Easter spread. These crunchy, chocolatey nests take just minutes to prep and are the perfect project for little bakers. Whether served on their own or perched atop a festive cupcake, they are a guaranteed springtime favourite!
Ingredients
1/2 sleeve Shredded Wheat biscuits (approx. 100g)
100g Milk chocolate, broken into pieces
1 bag Cadbury Mini Eggs
Method
- Prep the “Twigs”: Place the shredded wheat biscuits into a large mixing bowl. Use your hands to crush them into smaller strands. Aim for a “nest-like” texture. Don’t crush them into a fine powder!
- Melt the Chocolate: Melt the milk chocolate in a heat-proof bowl. You can use the microwave in 20-second bursts (stirring in between) or use a bain-marie (a bowl over a pot of simmering water) until smooth and glossy.
- Combine: Pour the melted chocolate over the crushed shredded wheat. Fold gently with a spatula until every single piece is thoroughly coated in chocolate.
- Lightly grease a 12-hole rounded bottom patty tin (or on baking paper). Spoon the chocolatey shredded wheat mixture into the patty tin forming small, nest-like shapes. You can use the back of a spoon to create a little dip in the centre of each nest.
- Add the Eggs: Place 3 Cadbury Mini Eggs into the centre of each nest while the chocolate is still wet.
- Set: Place the tray in the refrigerator for at least 30 minutes until the chocolate is firm and the nests are stable.
Notes
- The Fancy Version: For the ultimate Easter treat, place a finished nest on top of a frosted chocolate cupcake!
- Storage: Keep in an airtight container in the fridge for up to 5 days.
- Mix it Up: Try using dark or white chocolate for a different look and flavour profile.
About Em
Hi, I’m Em. A self-taught baker, sweet tooth, and the creator behind Em’s Sweet Life. I believe baking doesn’t need to be complicated to be delicious.
Here you’ll find easy, reliable recipes made with simple ingredients, a few shortcuts, and a whole lot of heart.
What started as a weekend hobby has turned into my happy place. A space to share the treats I love baking for family and friends.
Whether it’s a last-minute dessert, a nostalgic classic, or something new to impress at your next gathering, my goal is to help you feel confident (and calm!) in the kitchen.
Grab a cup of tea, preheat your oven, and let’s bake something sweet together.
YouTube Videos
Want to hang out in the kitchen with me? If you’re a visual learner (or just like watching butter and sugar come together), I’ve filmed step-by-step videos for all my favourite recipes! You can find the full tutorials over on my YouTube channel now. Let’s bake something delicious together!
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