• Baking sheet
• Medium saucepan
• Medium metal mixing bowl, another medium mixing bowl
• Cupcake papers
• Wooden spoon
• Kitchen scales, if measuring chocolate
• Cutting knife and cutting board, if chopping chocolate
• Oven mitts
• 6 oz chocolate chips or chopped chocolate, any kind you like: dark, milk or white (dark is healthiest)
• 3 large shredded wheat biscuits (“Muffets”)
• 24 small candy or chocolate Easter eggs or jelly beans
1. Put the shredded wheat Muffets into a mixing bowl, then crush them with your hands until they’re in twiggy bits.
2. Put a couple of inches of water in the saucepan and put it on the stove on medium heat. Bring to boil then turn down to a bare simmer.
3. Put chocolate chips or broken up chocolate into a metal bowl that will fit snugly on top of the saucepan.
4. Stir as the chocolate melts. Once it’s all melted and smooth, remove metal bowl from saucepan, using oven mitts.
5. Dump the crushed shredded wheat into the melted chocolate and mix well until it’s all coated.
6. Spoon clumps of the chocolate mixture into the cupcake papers, making a bit of depression in the middle, so they look like nests.
7. Place two small Easter eggs or jelly beans in each nest.
8. Place in the fridge for about 20 minutes to cool and set. Store and serve at room temperature.
Adapted from Ellie Krieger’s recipe for Chocolate Haystacks in So Easy (2009)