Chocolate tiffin Easter nest

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

  finely chopped

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

  )

• 150g salted pretzel g

  sticks, broken into small pieces, plus a handful to serve (optional)

• shredded wheat↗100g g

  crushed

• chocolate-covered raisin100g g
• salted peanut100g g

  see tip, below

• chocolate↗

  eggs, to serve

Step-by-step instructions

1. 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.

2. 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.