I’m not going to tell any fibs here. We don’t have any young children in our home, nor do we have any grandchildren. Who did we make these for? The firemen of course! I love making Easter goodies and these are the easiest, cutest little treats! They are so simple, and just slightly messy, but the children in your life will enjoy making these no-cook nests for Easter or just to celebrate springtime!
5 ingredients! That’s all you need. I divided this recipe and made half in white chocolate and the other half in milk chocolate. In addition to the chocolate, you’ll need butter, coconut, Shredded Wheat cereal and pastel-colored, sugar coated chocolate eggs.
Somebunny needs a treat!
Check the package of chocolate to see what it recommends to melt the chips or bars. I microwaved some Ghirardelli chocolate chips with 2 tablespoon unsalted butter. When using the microwave method, reduce power to 50% and start with a 30 second interval. Add 10-15 seconds between stirring until the chocolate is melted and smooth.
Using your fingers (or little helper fingers if you’ve got ’em) crumble the Shredded Wheat into the melted chocolate. Add 1/4 cup unsweetened coconut. You may use sweetened coconut but start with a smaller amount and taste to ensure it’s not overly sweet. Omit coconut all together if you don’t like the taste.
Stir with a spoon to combine. I found using my (clean) fingers for this part was easier. Coat the cereal with the chocolate taking care not to crush the Shredded Wheat.
Fill 12 cupcake liners with the mixture. Using the back of a spoon or your chocolate coated fingers, press the mixture down gently and make a slight indentation in the center.
Tuck three eggs into each nest and allow them to rest for at least 2 hours.
I also tried this with Ghirardelli White Chocolate.
Both versions were a big hit at the Fire hall.
Aren’t these just adorable?
I found these cute little cup cake liners and couldn’t resist.
I also played with the Easter Egg cookies I made around St. Patrick’s Day. I froze the Sugar Cookie dough and iced them in Easter pastel colors. These were also gone very quickly devoured by some manly men hanging out at the Fire hall where my son Patrick is a Lieutenant.
The nests are easily removed from the paper cups after resting for 2 hours.
We were having such fun taking pictures, we just couldn’t stop!
This recipe made 12 nests.
I think the white chocolate is a bit sweeter than the milk chocolate.
Such fun. Remember to share with someone you love!
Chocolate Birds' Nests
Recipe type: Dessert
Serves: 12 nests
- 7 ounces milk chocolate (good quality such as Ghirardelli)
- 2 tablespoons unsalted butter, diced
- 3½ ounces (about 4 biscuits) Shredded Wheat cereal
- ¼ 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!
(inspired by a recipe in The Ultimate Cookie Book)
Thanks so much for stopping by! And never assume people are too old for cute little treats 🙂