Dessert

Chocolate Tiffin Easter Nest Recipe

ByJack Voss January 26, 2026January 26, 2026

Introduction

This Chocolate Tiffin Easter Nest is a delightful no-bake treat combining rich chocolate, crunchy pretzels, and sweet raisins. It’s perfect for celebrating Easter with a fun, homemade chocolate nest filled with colorful chocolate eggs.

The image shows a round chocolate cake covered with dark chocolate pieces and pretzel sticks around the sides. On top of the cake, there is a thick layer of colorful, shiny foil-wrapped eggs in gold, silver, pink, purple, blue, and green colors mixed with speckled eggs in light gray shades. More small foil-wrapped eggs and pretzel sticks are spread around the base of the cake on a white marbled surface. The background is light blue with a blurred small white flower in the distance. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

150g unsalted butter
50g golden syrup
1 tsp vanilla extract
400g dark chocolate, finely chopped
60g Cadbury’s Dairy Milk chocolate
60g Daim bar, finely chopped (or 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 raisins
100g salted peanuts (see tips below)
Chocolate eggs, to serve

Instructions

Step 1: Line a 20cm round cake tin with a large paper cake tin liner or cling film for easy removal.
Step 2: In a large heavy-based saucepan, gently heat the butter and golden syrup until melted.
Step 3: Stir in the vanilla extract and add all the chopped chocolate. Continue to heat gently, stirring occasionally, until the chocolate melts completely and the mixture is smooth.
Step 4: Remove the pan from the heat and fold in the pretzel sticks, crushed shredded wheat, chocolate-covered raisins, and salted peanuts.
Step 5: Transfer the mixture to the prepared tin and press it in firmly, shaping the sides higher and creating a dip in the centre to form a nest shape.
Step 6: Chill the nest in the fridge for 1 hour or until set.
Step 7: Once set, carefully remove the nest from the tin. Scatter extra pretzels on top if you like, then fill the centre with an assortment of chocolate eggs before serving.

Tips & Variations

Clear out your storecupboard by substituting some dry ingredients with broken biscuits, mini marshmallows, or dried fruit.
To reduce saltiness for kids, replace salted peanuts with plain peanuts.
If you don’t have Daim bars, extra dark or milk chocolate works well for the crunch.

Storage

Store the chocolate nest in an airtight container at room temperature or in the fridge for up to 5 days. If refrigerated, allow it to come to room temperature before serving for the best texture. This treat does not require reheating.

How to Serve

A round chocolate cake sits on a white marbled surface, covered on the sides with crunchy pretzel sticks creating a rough textured layer. The top of the cake is piled high with colorful shiny foil-wrapped eggs in gold, silver, pink, blue, and green, mixed with smooth speckled eggs in soft gray and beige tones. Around the base of the cake, more pretzel sticks and small foil eggs spread out loosely, giving a natural, nest-like look. The background is a soft blue with a blurred white flower in a vase, adding a fresh and light touch. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without nuts?

Yes, you can omit the peanuts or substitute them with extra pretzels, crushed biscuits, or seeds if preferred.

How do I keep the nest shape when removing from the tin?

Line the tin well with a large cake paper liner or cling film, which helps lift the nest out easily. Press the mixture firmly when shaping the nest to ensure it holds together.