100g rice bubbles
100g milk chocolate
100g dark chocolate
3tbs golden syrup
1. In a large, non-stick pan, melt both chocolate bars with the butter and golden syrup. Mix well.
2. Add the rice krispies into the pan and stir, coating everything evenly.
3. Spoon 5 mounds onto a tray lined with baking paper or a silicone sheet. Form a dip in the centre.
4. Refrigerate for 1-2 hours or until set. Peel the nests off, fill with chocolate eggs and serve.