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Chocolate tiffin Easter nest

Frances Quinn’s Chocolate tiffin Easter nest

Chocolate tiffin Easter nest

Name: Chocolate tiffin Easter nest
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12
Ingredients: 150g unsalted butter; 50g golden syrup; 1 tsp vanilla extract; 400g dark chocolate finely chopped; 60g milk chocolate; 60g Daim bar, finely chopped (I like this for the crunch, but you can replace it with extra dark or milk chocolate ); 150g salted pretzel sticks, broken into small pieces, plus a handful to serve (optional); 100g shredded wheat crushed; 100g chocolate-covered raisin; 100g salted peanut see tip, below; chocolate eggs, to serve

Frances Quinn

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Serves 10 - 12

Easy

Prep: 30 mins

Cook: 15 mins

plus chilling

A star rating of 5 out of 5.3 ratingsRate

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Frances Quinn's fridge cake makes a great novelty centrepiece. Make the 'nest' from pretzels, peanuts and raisins, and fill with chocolate eggs

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Ingredients

Nutrition

Units:

MetricUS

150g unsalted butter
50g golden syrup
1 tsp vanilla extract
400g dark chocolate

finely chopped
60g milk chocolate
60g Daim bar, finely chopped (I like this for the crunch, but you can replace it with extra dark or milk chocolate

)
150g salted pretzel

sticks, broken into small pieces, plus a handful to serve (optional)
100g shredded wheat

crushed
100g chocolate-covered raisin
100g salted peanut

see tip, below
chocolate

eggs, to serve

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Nutrition: per serving (12)

kcal519
fat34g
saturates18g
carbs42g
sugars23g
fibre6g
protein8g
salt0.6g

Method

step 1

Line a 20cm round cake tin with a large paper cake tin liner, or cling film. Heat the butter and golden syrup in a large heavy-based saucepan over a gentle heat. Once melted, add the vanilla extract and all the chocolate. Continue heating gently until the chocolate has melted, stirring every now and then to combine.
step 2

Remove the pan from the heat and mix through the pretzel sticks, shredded wheat, chocolate-covered raisins and peanuts. Transfer to the prepared tin, pressing in and around its sides, creating a dip in the centre to produce a nest shape. Chill for 1 hr or until set. To serve, remove from tin, scatter with extra pretzels (if you like) and fill with an assortment of chocolate eggs. Will keep in an airtight container for up to 5 days.

RECIPE TIPS

CLEAR OUT YOUR STORECUPBOARD

This recipe can be adapted to use up odds and ends. Try swapping a quantity of the dry ingredients for broken biscuits, mini marshmallows or dried fruit. If you’re serving this to children and want to keep the salt levels down, replace the salted peanuts with plain peanuts.

Recipe from Good Food magazine, April 2014

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A star rating of 5 out of 5.3 ratings

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