Ingredients
Method
- Add milk chocolate chips and butter to a microwave safe bowl. Heat in 30 second increments-stirring in between. Once the chocolate and butter are completely melted, stir together vigorously so that the two ingredients become one, and are not oily or separated.
- In a separate mixing bowl, add the cornflakes. Pour the melted chocolate and butter mixture over the top of the cornflakes. Fold the chocolate over the cornflakes until they are coated in the chocolate mixture. (Note: it is okay if some of the flakes break into smaller pieces.)
- Line a muffin pan with cupcake liners (double line them). Scoop the cornflake mixture into the cupcake liners (about 2 Tablespoons per liner). Use a small measuring spoon to press/create a little cavity in the center of the treats. (This is where the mini eggs will sit.)
- In a small bowl, microwave the Tootsie Rolls (only for a few seconds to slightly soften them- but not allowing the Tootsie Rolls to melt). Separate the Tootsie Rolls into 12 small balls. Then roll each Tootsie Roll ball out into a snake roll (about 4-5 inches long).
- Using a sharp knife, cut little lines into the Tootsie Roll log (this is to make the Tootsie Roll handle look like a proper basket handle with texture.)
- Curve the Tootsie Roll handle into a "c" shape. Gently push and press the handle into the sides of the cupcake liner and the cornflake mixture.
- Place the cornflake nests in the refrigerator- just long enough for the chocolate to harden. Once the chocolate has set, you can add the Cadbury mini eggs to the center of the nest.
Notes
*Store the chocolate cornflake nests in a cool place.
*If desired, use 1/2 cup of shredded coconut and a few drops of green food coloring to make green coconut grass.
*Note: these chocolate cornflake nests are best served room temperature but can be eaten straight out of the refrigerator.