Hoppy Easter Every Bunny!!!

A sick little bub has resulted in baking being on the back burner this week in favour of cuddles and mummy time. BUUUUTT in between a walk around our lovely Lake Burley Griffin and a coffee with Master Brody, I have managed a little bit of free time in the kitchen to whip up these quick little easter treats.... I hope you like them.

They are oh so simple to create, just use the basic chocolate spiders recipe (see below) and instead of making little piles, spoon the mixture into the bottom of muffin tins to create a little nest shape. To stop them from sticking to the muffin tins I have used freezer wrap (you can find this at the supermarket in the same spot as the foil and gladwrap) or you could always just use gladwrap. Once you have filled the tins, pop them into the fridge to set.

Once set, remove from the fridge and top with a little easter chick and a candy coated egg (sometimes called birds eggs). I remember seeing these little candy covered eggs in the supermarket and they were made by Cadbury but when I went looking yesterday I couldn't find any, so I got these ones from Darrel Lea. They are a little bigger than I would like but they do the trick.

Now, if you can't get your hands on some fluffy little baby chicks, you could always try them with some solid chocolate chicks.... still cute.

Now.... Go Get Your Bake On!!! Chocolate Spiders Ingredients 200gm milk chocolate 2 tbsp smooth peanut butter 1 pkt Changs original friend noodles Method 1. Melt chocolate and peanut butter together and mix until it is a smooth paste. 2. Add noodles and mix to coat them well.