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Easy six ingredient no-bake Easter nests topped with your favourite Easter chocolates!

Easter nests

Let’s just say, that this is a recipe that pretty much everyone has already made, but I thought I would post ‘my version’ anyway. I realise I have been blogging for five years, but here we are! It’s one of the most highly requested easter bakes in a long time. 

SO… this is one of the best things you can ever eat as a kid, and even though I am 27 years old at the time of writing this, I am still just as happy when I get to eat one (or five). They’re epic. Honestly, one of the best! 

There are so many ways of making these, but this is my personal favourite way. I like the mix of the different chocolates, using shredded wheat, and topping with a mix of different easter chocolates for a variety. 

Chocolate and cereal

Most of the time when you are younger, you just use chocolate and shredded wheat (or occasionally other cereals such as cornflakes, or Rice Krispies). It’s simple, and it’s easy. I tend to use eight shredded wheat in this, which is about 180g of the large/regular shredded wheat. 

You can easily swap to using the mini shredded wheats and still crushing them, or using Rice Krispies, or even cornflakes. I would add about 150g worth, and mix in a bit more if you need as you go so you have enough ratio of cereal to chocolate. 

Since I was little, I used to make a cornflake cake (or my cornflake and Malteser rocky road) that was literally this mixture, but with cornflakes, in a cake tin and sliced. Something about the mix of chocolate, syrup and butter makes a wonderful treat. 


I use this recipe in basically all of my rocky roads and tiffins, just with slight variations of chocolate or the measurements of the ingredients. The reason I love it is that the recipe is softer than just chocolate on its own. 

Don’t get me wrong, chocolate and cereal together are still epic, but I much prefer it to not completely rock solid like melted chocolate, and I find the flavour along with the butter and syrup is just simple no-bake heaven. 

  • Chocolate – The best is to use milk/dark chocolate – the sweetness comes from the syrup as well, but don’t worry, it’s not too much. 
  • Butter – I always use block butter, never a spread when doing this – the spreads or margarines can split and cause a mess. 
  • Syrup – Golden syrup is one of the best ingredients to exist, just saying. 
  • Cereal – I use shredded wheat for these as they are the closest thing to making the bake look like a birds nest – but you can use whatever cereal you like! Cornflakes, Rice Krispies, and so on! They all work, and it’s basically good to use up what you have in the cupboard!


When making these, you can use milk or dark chocolate. Most of the time when baking for kids, I would recommend milk chocolate (like I have used in this recipe) but some people do prefer dark – the mixture of both chocolates is by far the best though. 

I wouldn’t generally use white chocolate for this, however, as it doesn’t mix well with the butter and syrup. If you want to use just white chocolate, you need to just use the chocolate. Also, if you can’t access golden syrup… you should just use chocolate on its own. For some reason, it becomes a gloopy mess with anything else added in. 

Tips & Tricks 

I scooped mine using a cookie scoop and put them onto a lined tray as I wanted them to look more like wild nests/cookies, but you can, of course, put it into a cupcake case if you prefer! Whatever takes your fancy.

If your mixture splits, take it off the heat and mix through a little double cream or full fat milk and it’ll come back together. This only happens when it’s been heated too long, or at too high a temperature. 

These beauties will last 7+ days at room temperature. 

I topped mine with an assortment of Easter chocolates, but you can use your favourites!! I hope you love this recipe as much as I do! Enjoy! X

Easter Nests!

Easy six ingredient no-bake Easter nests topped with your favourite Easter chocolates!
Print Pin Rate
Category: Dessert
Type: Treats
Keyword: Easter, No-Bake
Prep Time: 20 minutes
Cook Time: 10 minutes
Setting Time: 30 minutes
Total Time: 1 hour
Servings: 15 Nests
Author: Jane's Patisserie



  • 200 g milk chocolate (finely chopped)
  • 200 g dark chocolate (finely chopped)
  • 100 g unsalted butter
  • 100 g golden syrup
  • 6-8 Shredded Wheat (full-size)


  • 100-200g Easter chocolates


  • Crush your Shredded Wheat into a large bowl. Leave to the side!
  • Add your butter and golden syrup to a pan, and heat gently whilst stiring occasionally until all the butter has melted.
  • Take off the heat, and add in the finely chopped chocolates. Stir until the chocolate has melted into the syrup/butter mix.
  • Pour over the Shredded Wheat and mix until combined!
  • Using spoons, or a cookie/ice cream scoop - scoop onto a lined tray.
  • Add on your eggs, I did three per nest, and set in the fridge until solid!
  • Enjoy!


  • I use dark and milk chocolate, but you can use all dark (350g) or milk (500g), or a different combination!
  • I use this method, but you can also add all the ingredients into a pan and melt if you prefer, this one is just safer at preventing splitting.
  • I use a 5cm cookie scoop, but only loosely put the nests inside - it creates a suitably 'wild' nest look!
  • You can of course, put them into cupcake cases if you prefer.
  • These last for 1+ weeks!
  • Feel free to swap to any other cereal - you'll want about 80-100g worth!
  • I wouldn't generally use white chocolate for this, however, as it doesn't mix well with the butter and syrup. If you want to use just white chocolate, you need to just use the chocolate. Also, if you can't access golden syrup... you should just use chocolate on its own. 


Find my other Recipes on my Recipes Page!


J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Natalie on July 3, 2024 at 6:11 pm

    Could you freeze these? Making them with cornflakes?

  2. Sarah on April 8, 2023 at 6:40 pm

    5 stars
    This recipe is fantastic and got a big thumbs up from all who gobbled up these nests in record time. So much better than the old chocolate and shredded wheat combo. The chocolate took an absolute age to finely chop though, I wonder if there is an easier way than using a serrated knife?

  3. Kerry on April 8, 2023 at 7:48 am

    Hi Jane I could only get mini shredded wheat, how many do you think I would need?
    Btw love all your recipes, the mini egg cookie bars and maltesers fudge is my daughters favourite.

    • Helen on June 23, 2023 at 5:23 pm

      I googled and 1 large is 45g so 270g

  4. Jo on April 7, 2023 at 7:48 pm

    5 stars
    I remember making these as a child, but couldn’t remember the quantities. This recipe works well. My 10 year old made them.
    She used 300g of semi-sweet chocolate chips, 7 shredded wheat, plus the other ingredients listed, and it made 12 nests.
    If you chop the butter into one inch cubed pieces so they melt faster, heat the pan on only a low setting, and do NOT pre melt the chocolate, then you will be safe from curdling/separating.

  5. Charlotte on April 7, 2023 at 2:00 pm

    Love these! I tried with cornflakes but it has made the cornflakes go soft once set. Any idea how to make sure they stay crunchy??

  6. Sheri LaRue on March 28, 2023 at 3:14 pm

    When you are referring to Golden syrup do you mean Corn syrup?

    • Jane's Patisserie on March 30, 2023 at 12:36 pm

      Hiya! No, sadly these are two different things. Have a search on google to see what the equivalent is where you are. Hope this helps! x

  7. Amelia on March 4, 2023 at 7:52 am

    5 stars
    These were great! We halved the chocolate, syrup and butter and used100g cornflakes. My girls loved them!

  8. Amelia on March 4, 2023 at 7:50 am

    5 stars
    My girls loved making these – we used 100g of cornflakes and it was perfect 😁

  9. Amy on March 31, 2022 at 12:21 pm

    Tried this a per recipe and method above but it curdled the choc before adding to the shredded wheat

    • Jane's Patisserie on April 6, 2022 at 3:10 pm

      Hiya! You can usually add full fat milk, whilst beating well, for it to come back. Hope this helps! x

    • Lisa on March 12, 2024 at 8:09 pm

      Would marshmallows work with the chocolate rather than golden syrup?

  10. Karen on March 30, 2022 at 11:21 pm

    Hi, can’t wait to make this on the weekend for my nephews! How many grams of shredded wheat do I need? X

  11. Meryl Lockton on March 31, 2021 at 3:27 pm

    Hello just tried making these and they rock solid and we can barely bit them, thought I made per the recipe…what did I do wrong?

  12. Lauren-Lee O'Connor on February 15, 2021 at 9:36 pm

    We used to make this as a child with shredded coconut.
    They’re the best x

  13. Sei-Wai Tse on December 30, 2020 at 4:05 pm

    5 stars
    Very therapeutic and delicious!

  14. Aileen Chalmers on May 23, 2020 at 3:28 am

    I would like to use cornflakes (my favourite cornflake cakes, as a child). Do I crush them up slightly or leave as they come out the packet ?

    • Jane's Patisserie on May 23, 2020 at 9:44 am

      I would just use them as is! x

    • Wendy on April 7, 2023 at 6:33 pm

      I always leave them as they come out of the packet

  15. Heather on April 14, 2020 at 9:54 am

    I tried to make these yesterday but I melted the chocolate and then added it to the melted butter and golden syrup. My whole recipe curdled and all had to go in the bin 😢 what did I do wrong? Please help! And Happy Belated Easter!

    • Jane's Patisserie on April 14, 2020 at 11:15 am

      You don’t need to melt the chocolate first – that will be why it curdled. You just add the chocolate into the butter and syrup as described on the method.

    • Ellie on April 2, 2021 at 4:49 pm

      I’ve just done this too! 🙁 I was making it with just melted choc and shredded wheat, then decided to Google another recipe to see if I could ‘stretch’ the chocolate further. Found this one and added syrup and butter and it all turned to sludge. Tried rescuing it with boiling water, as suggested by Googling, but to no avail.

  16. Rachael on April 10, 2020 at 10:29 am

    5 stars
    As always, the perfect recipie. Do you have a recipe book please I could purchase? Thank you for sharing. All the recipes come out perfect. Thank you

    • Kerry on March 21, 2024 at 10:45 am

      Can these be frozen?

  17. Debbie on April 10, 2020 at 9:17 am

    Hi love this, could you use a chocolate like galaxy caramel or mars bars? x

    • Jane's Patisserie on April 10, 2020 at 9:29 am

      Not for this when using the syrup and butter!

  18. Nicola Crew on April 8, 2020 at 7:41 pm

    Instead of golden syrup could you use honey?

  19. Beth Stubbs on April 8, 2020 at 10:21 am


    Would Weetabix work?

  20. Deanna on April 8, 2020 at 10:20 am

    If you were making this with rice krispies what would you suggest as the measurements?:)

  21. Suzanne on April 8, 2020 at 8:30 am

    I’m two girls will love making this, thank you Jane 😊

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