CHOCOLATE TIFFIN EASTER NEST
Frances Quinn's fridge cake makes a great novelty centrepiece. Make the 'nest' from pretzels, peanuts and raisins, and fill with chocolate eggs
Provided by Frances Quinn
Categories Dessert
Time 45m
Number Of Ingredients 11
Steps:
- 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.
- 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.
Nutrition Facts : Calories 519 calories, Fat 34 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 23 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
CHOCOLATE BIRDS' NESTS
Provided by Food Network Kitchen
Time 3h5m
Number Of Ingredients 0
Steps:
- Melt 8 ounces chopped semisweet chocolate in a heatproof bowl set over a saucepan of simmering water, stirring. Remove the bowl from the pan and stir in 2 cups canned potato sticks. Coat a 6-cup muffin pan with cooking spray and scoop some of the chocolate mixture into the cups; make an indentation in each to form nests. Chill until set, at least 3 hours. Fill with marcona almonds.
EASY CHOCOLATE TIFFIN RECIPE
In Scotland, Tiffin refers to the delicious traybake made of crushed biscuits, butter, sugar, raisins (sometimes cherries) and topped with a layer of melted chocolate. Rumour has it (aka, Wikipedia) that the chocolate tiffin recipe originated in Troon in Scotland in the 1900s, although I haven't been able to find anything to substantiate this. You might sometimes see it called "fridge cake" as this simple recipe requires no actual baking. Instead, you mix all the ingredients together before allowing it to chill in the fridge. It's also known as icebox cake, chocolate concrete cake, and no-bake chocolate biscuit cake.
Provided by Phil & Sonja
Categories Sweet Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Grease and line a 20cm/8" square tin with baking paper.
- Put the digestive biscuits into a zip lock bag and bash them with a rolling pin to break them up. They should be mostly broken into fine crumbs but you can leave a few larger chunks.
- Add the butter, golden syrup, sugar and cocoa powder to a large saucepan. Melt everything together over a low heat, stirring frequently.
- Once the mixture has melted, remove the pan from the heat and add the digestive biscuits and raisins. Stir everything together well so the biscuits are completely coated in the butter mixture.
- Transfer the mixture to your prepared tin and press it down into a compact even layer with the back of a spoon.
- Melt the chocolate in the microwave in 30 second bursts, stirring in between. Pour the melted chocolate over the top of the tiffin base, smoothing it out into an even layer.
- Put the tin in the fridge for at least 2 hours to allow everything to set.
- To prevent the chocolate layer on top from cracking when you cut into it, allow the tiffin to come to room temperature again before slicing. Slice up into 16 squares and enjoy!
Nutrition Facts : Calories 377 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 34 milligrams cholesterol, Fat 21 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 85 milligrams sodium, Sugar 31 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
NO-BAKE CHOCOLATE EASTER NESTS
This recipe is from the Woman's Day website!! Fast & easy to make - perfect for a spring/summer party or Easter. Perfect for a kids school party and a wonderful recipe for your kids to help you with!! TIP: The nests can be made up to 3 days before serving. Store loosely covered at room temperature. Makes 12-18 depending on the size you make them.
Provided by Mom2Rose
Categories Dessert
Time 10m
Yield 12-18 nests, 12-18 serving(s)
Number Of Ingredients 4
Steps:
- Line 2 baking sheets with foil. Lightly coat with nonstick spray.
- Scrape condensed milk into a medium saucepan or microwave-safe bowl; add chocolate chips.
- Place over low heat and stir often, or microwave on high 2 to 4 minutes, stirring every minute, until chips melt and mixture is blended and smooth.
- Put noodles into a large bowl, pour on chocolate mixture and toss with a rubber spatula until noodles are coated.
- Drop generous 1/4 - 1/2 cupfulls on prepared baking sheets.
- Lightly spray fingertips with nonstick spray.
- Form mounds into nests making a depression in the center & fill with candies.
- Let nests cool to set.
- Store loosely covered at room temperature for up to 3 days.
Nutrition Facts : Calories 366.5, Fat 18.6, SaturatedFat 7.8, Cholesterol 11.2, Sodium 150, Carbohydrate 49.6, Fiber 2.6, Sugar 33.3, Protein 5.8
CHOCOLATE EASTER NESTS
This recipe has been an Easter tradition in my family for many years. I received this from my mom. She can not remember where she got it. I always double the receipe. One batch is not enough for my family. If you like dark chocolate, this works well with semi-sweet and dark chocolate.
Provided by NancyRob
Categories Dessert
Time 15m
Yield 20 nests
Number Of Ingredients 5
Steps:
- Melt chocolate bars and the German sweet chocolate over low heat.
- Add coconut and cornflakes.
- Stir until coconut and cornflakes are covered with chocolate.
- Drop mixture by Tablespoons onto wax paper.
- Shape each Tablespoon of mixture into a nest.
- Make an indentation in the middle of the nest.
- Place 2 jelly beans into each nest.
- Place in refrigerator about 30 minutes.
- Enjoy!
Nutrition Facts : Calories 205.8, Fat 8.1, SaturatedFat 5.5, Cholesterol 3.2, Sodium 55.6, Carbohydrate 32.8, Fiber 1.1, Sugar 24.8, Protein 1.6
EASTER TIFFIN WREATH
Decorate this crunchy chocolate Easter tiffin wreath with extra treats and fondant carrots for a sweet centrepiece for your celebration
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 25m
Yield makes 20
Number Of Ingredients 11
Steps:
- Line two cupcake tins with 20 paper cases. Melt the chocolate, butter and golden syrup together in a heatproof bowl set over a pan of simmering water until smooth and glossy. Or, do this in the microwave in short bursts.
- Tip the biscuits and Maltesers into a sealable food bag, seal and bash with a rolling pin until the mixture is broken into small pieces. Or, do this in a sturdy mixing bowl. Tip this into the melted chocolate mixture along with the vanilla and puffed rice, and mix with a rubber spatula until well combined.
- Spoon a heaped tablespoon of the mixture into each paper case, then press an indent into the middle of each with the back of the spoon to make a nest shape. Leave to cool at room temperature until firm and set.
- Roll out the fondant icing to soften it, then divide into a 10g piece and 40g piece. Add a few drops of green food colouring to the smaller piece and a few drops of orange to the larger one. Knead separately on sheets of baking parchment until the pieces are uniform in colour (wear gloves to prevent staining your hands). Roll the orange fondant into 20 small balls, then form into cone shapes to resemble carrots. Use a cutlery knife to make a few shallow indents down the length of the carrots for ridges. Roll the green fondant into 20 small balls, shape into cylinders, then snip the cylinders a few times at one end using kitchen scissors to make carrot tops. Stick the green tops to the fat end of the carrots, then arrange on a sheet of baking parchment and leave to set at room temperature for 30 mins-1 hr, or until firm.
- Decorate each tiffin nest with a Maltesers mini bunny or a Galaxy Enchanted egg, then add a fondant carrot to each. To serve, arrange the tiffin nests in a wreath shape on a board or serving plate. Will keep in an airtight container at room temperature for up to four days.
Nutrition Facts : Calories 238 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.25 milligram of sodium
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5/5 (8)Total Time 20 minsCategory TraybakesCalories 391 per serving
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