4 ounces milk chocolate
3 ounces dark chocolate
1/2 stick unsalted butter (I used 2-3 TBSP of Light Smart Balance)
3 TBSP light corn syrup (we didn't have any of this, so I used a tiny bit of Canola oil, and they still turned out great-consistency and all)
5 shredded wheat biscuits
Candy coated mini eggs
Break the chocolates into pieces and put into saucepan together with butter and corn syrup and melt over low heat. Crush the shredded wheat in a bowl. Line two baking sheets with waxed paper. Stir the shredded wheat into the chocolate mixture and spoon 8 mounds onto the baking sheets, shaping the rounds with dips in the ccenters.
Chill in the fridge for about an hour to set, then peel off the nests carefully and fill with mini eggs.
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