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The ultimate Easter egg nest cake. These easy no bake chocolate nest cakes made with shredded wheat and pretzels are the perfect salt sweet twist to the classic Easter cakes. If you're looking for a quick treat this Easter season, give them a try!
Easter nest cakes are key to springtime in Britain. In my time here, I've come to learn that the type of cereal used is a contentious debate. Some people prefer Cornflakes, others might go for Rice Krispies. I have a friend who is very firm in her belief that Shredded Wheat is the only acceptable cereal for making Easter nests. All other cereals will produce lacklustre versions and fundamentally pale in comparison. Having tried enough varieties to now consider myself a chocolate nest cake connoisseur, I'm inclined to agree. Shredded Wheat Easter nests are the superior version!
Ingredients for Shredded Wheat Easter Nests
- Shredded Wheat - as you might have suspected, one of the key ingredients is Shredded Wheat cereal. This recipe calls for two of the shredded wheat biscuits, crushed. This recipe makes 6 Easter nests, but it can be easily doubled if you need more.
- Salted Pretzels - for a touch of salt, crushed pretzels. I used a small snack pack of mini salted pretzels, amounting to about half a cup, pre-crushed.
- Marshmallows - I had some standard sized Jet Puffed marshmallows from my mom in the cupboard. If you're in Britain, you can sometimes buy Jet Puffed online. If you don't have access to these, any fairly standard sized (non-mini) marshmallow would do.
- Dark chocolate - I used Guittard's Extra Dark Chocolate, but you could substitute with a lighter variety if preferred.
- Butter - unsalted butter is best in these.
- Vanilla extract
- And Mini Eggs - Cadbury's classic candy is the star of the Easter season sweet show.
Easy Chocolate Nest Recipe
To make these Easter nests, you only need three pieces of equipment:
- A sealable plastic bag
- A medium saucepan
- A spoon (or spatula)
Some additional implements may be useful, like a rolling pin or other heavy device to help crush the pretzels and cereal biscuits, and some cupcake cases to help shape your nests. These are all optional extras though. You could smash the biscuits with the bottom of your pan before using it. And, the mixture will hold together in a reasonable shape even left to its own on some parchment paper or a plate.
Crushing Shredded Wheat and Pretzels
Your first step towards Easter nest success is to crush your biscuits and pretzels.
- Pop both of these ingredients into the plastic bag - they can be mixed in together, without any issue.
- Use a heavy implement (such as a rolling pin or meat tenderiser) to beat these and break them up into small pieces. You don't want them crushed to a fine powder, but you also don't want larger pieces that are difficult to mix.
Quick Tip for Smashing Cereal
Using the plastic bag will help keep the fractured pieces of cereal and pretzel all together in one place. This avoids a mess in the kitchen from exploding bits. But, strictly speaking, this isn't necessary - you can make this recipe by crushing the cereal in a large bowl using a measuring cup or the end of a rolling pin.
Mixing Everything Together
Once you have your crushed cereal and pretzels, set these aside while you mix together your other ingredients.
In a saucepan, place the marshmallows, chocolate and butter. Over a medium heat, stir this occasionally as your marshmallows start to melt and break down.
Once this is all melted and smooth, add in the vanilla, stir and remove from the heat. Immediately add in your crushed shreddies and pretzel mixture and stir to combine.
Shaping No Bake Chocolate Easter Nest Cakes
You'll want to work relatively fast once you've added the dry ingredients. Much like Rice Krispie treats, these start to set up fairly fast and become steadily more sticky to deal with.
- Dollop out the mixture as evenly as possible into 6 cupcake cases.
- Then, using a spoon or your hands, try to make a bit of an indent in the centre to form a shape of a nest.
- Once shaped, add a few Cadbury's mini eggs to the top and press down lightly so that these stick to the cake. I opted for three in each nest, but you could go for more or less - make it an artistic chocolate choice.
You may find it helpful to grease your fingers or a spatula with some flavourless oil to avoid too much stickiness.
I would recommend letting these nests set for at least an hour to solidify a bit before serving. Honestly, though, that's optional and you can happily eat them at any stage!
These chocolate shreddies nest cakes keep well for several days at room temperature. After a couple of days, the crunch of the cereal and pretzels will begin to soften, so they are best (and crisp-est) within a day or two of making.
Yes! You can freeze these nest cakes easily. First, allow them to cool completely. Then, wrap (or place in a ziploc bag) and freeze for up to three months. Allow to defrost at room temperature before consuming.
So, this is a bit of a contentious debate - the short answer is yes! You can absolutely use different cereals in an Easter nest cake. You can replace the shredded wheat in this recipe with cornflakes for a traditional chocolate cornflake easter nest cake. Alternatively, you can use rice krispies here as well. Essentially any crunchy cereal that pairs well with chocolate is fair game here!
Shredded wheat provides the most nest-like quality and appearance for these cakes.
If you like this recipe, give these a try:
- No Bake Chocolate Oatmeal Cookies without Peanut Butter
- Easy Nanaimo Bars
- Chocolate Rice Krispie Treats
- Chocolate Chip Cookie Dough Cones
Salty Sweet Shredded Wheat Easter Nests
- 15 marshmallows standard sized marshmallows
- 2 tablespoon unsalted butter
- ¼ cup dark chocolate, chopped or in chips
- ½ teaspoon vanilla extract
- ½ cup mini salted pretzels
- 2 shredded wheat biscuits
- 18 Cadbury's mini eggs candies
- In a saucepan over a medium heat, melt the marshmallows, butter and chocolate stirring occasionally to avoid sticking. Once smooth, add the vanilla, stir and take off the heat.
- Add the crushed shredded wheat and pretzels, stir and then spoon out into cupcake cases to help form the nest shape. Greasing the spoon or spatula with some flavourless oil may help with the sticking. This recipe is intended for 6 nests, but you can make these larger or smaller by preference.
- Top each nest with a few mini eggs.
- Let rest for at least an hour, to allow the marshmallow and shape to set.