Ad
This recipe has been produced and tested in partnership with M&M'S®

Nutrition: per serving

  • kcal190
  • fat11g
  • saturates6g
  • carbs21g
  • sugars15g
  • fibre2g
  • protein2g
  • salt0.16g
Ad

Method

  • step 1

    Line two 12-hole cupcake trays with paper cases (or use a silicone cupcake tray). Melt both of the chocolates, the butter and golden syrup together in a saucepan over medium-low heat. Once smooth, stir in the vanilla and crumble in seven of the wheat biscuits, making sure there are both crushed pieces and large chunks.

  • step 2

    Scoop heaped tablespoons of the mixture into the holes of the tin and press the middles down using the back of the tablespoon to create a nest shape. Chill for 2 hrs until set.

  • step 3

    Once set, crush the remaining wheat biscuit and sprinkle this over the nests. Sit two M&M'S® Choco Eggs into the middle of each nest. Will keep in an airtight container in a cool place for up to four days.

Baking tips

Make sure to melt the chocolate over a low heat and keep stirring to ensure it doesn't split.

Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 0 out of 5.0 ratings

Be the first to comment

We’d love to hear how you got on with this recipe. Did you like it? Do you have suggestions for possible swaps and additions? Or simply ask us your questions...

Ad
Ad
Ad