Chocolate Birds’ Nests… easy and cute easter recipe
7 ounces milk chocolate (good quality such as Ghirardelli)
2 tablespoons unsalted butter, diced
3 1/2 ounces (about 4 biscuits) Shredded Wheat cereal
1/4 cup unsweetened coconut
36 small pastel-colored, sugar-coated chocolate eggs
Line a muffin pan with 12 decorative cup cake liners.
Place the chocolate and butter in a bowl and microwave on 50% power for 30 seconds.
Stir and microwave in 10-15 second intervals until completely melted and smooth. Do not overcook. Using your fingers, crumble the Shredded Wheat into the melted chocolate and add the shredded coconut. Stir to coat using a spoon or your hands.
Divide the mixture into the 12 cupcake liners. Press gently with the back of a spoon and make a small indention in the center. Tuck three candy eggs into each nest.
Allow the nests to rest for 2 hours before serving!