• 50g unsalted butter, cubed
  • 1 tbsp cocoa powder
  • 50g milk chocolate buttons
  • 2 tbsp golden syrup
  • 4 wholewheat biscuits
  • 27 chocolate mini eggs


  1. 1

    Put the butter in a heatproof bowl with the cocoa powder, chocolate buttons and golden syrup. Sit over a pan of simmering water and stir until melted. Remove from the heat and set aside to cool.

  2. 2

    Crumble in the wholewheat biscuits and stir gently. Divide the chocolate mixture between 9 shallow paper cases placed in a 12-hole cake tin. Make a slight dip in the middle of each nest and press 3 chocolate eggs into each. Leave to set in the fridge for 1 hour.

Nutritional Details

Each serving provides
  • Energy 641kj 153kcal 8%
  • Fat 8.5g 12%
  • Saturates 5.0g 25%
  • Sugars 11.7g 13%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 2001kj/478kcal

Each serving provides

16.5g carbohydrate 1.3g fibre 1.9g protein

Back to top