Bird’s Nest Honey Shredded Wheat with Candy Eggs Cereal

Preheat Oven & Prepare Baking Sheet:

Preheat your oven to 350°F (175°C).

Line a baking sheet with parchment paper to prevent sticking.

Crush the Shredded Wheat:

Place the shredded wheat cereal in a large bowl. Use your hands or a rolling pin to gently crush the cereal into smaller, more manageable pieces. The pieces shouldn’t be too fine; just broken down enough to make them moldable.

Create the Nest Mixture:

In a small saucepan, gently warm the honey or maple syrup with the ghee, just until it becomes fluid. Do not boil.

Pour this mixture over the crushed shredded wheat. Sprinkle with a pinch of cinnamon.

Use a spatula or your hands (you can grease your hands with a bit of ghee to prevent sticking) to mix until all the cereal pieces are evenly coated.

Form the Nests:

Take a small amount of the mixture (about 2 tablespoons) and place it on the parchment-lined baking sheet.

Shape it into a nest by making a small well in the center. You can use the back of a spoon or your thumb to do this. The edges can be slightly higher to resemble the edges of a bird’s nest.

Repeat this process until all the mixture is used, spacing the nests a few inches apart on the baking sheet.

Bake the Nests:

Bake in the preheated oven for 10-12 minutes, or until the nests are slightly golden and feel set to the touch.

Remove from the oven and allow them to cool completely on the baking sheet. They will harden and become more cohesive as they cool.

Serve:

Once cooled, gently remove the nests from the parchment paper.

They are now ready to be used in your cereal dish. Fill with milk and the candy-coated cereal eggs just before serving to maintain their crispness.

Make the Cereal Filling:

In a large bowl, mix the puffed rice cereal with peanut or almond butter, honey or maple syrup, and vanilla extract until well combined.

Press the mixture into the egg-shaped silicone molds, filling them halfway. Make sure to compact the mixture well.

Chill in the refrigerator for about 30 minutes or until set.

Prepare the White Chocolate:

Melt the white chocolate in a double boiler or microwave, stirring until smooth.

Once melted, let it cool slightly, then stir in a small amount of natural blue food coloring to achieve a light blue color. Remember, a little goes a long way with natural colors.

Coat the Cereal Eggs:

Remove the cereal eggs from the molds.

Using a fork or dipping tool, dip each cereal egg into the melted white chocolate, ensuring it's completely coated.

Place the coated eggs on parchment paper or a cooling rack.

Add the Iridescent Effect:

Once the white chocolate has set but is still slightly tacky, gently brush the surface with edible iridescent luster dust using a small paintbrush. This will give the eggs a beautiful, shimmering, iridescent blue effect.

Let the chocolate fully set.

Use a Spoon: When you serve the cereal eggs in a bowl of milk, use a spoon to gently break into the eggs. The outer chocolate shell will easily give way to the spoon's edge.

Scoop and Eat: Once cracked open, the cereal egg's interior, similar to a rice krispie treat, will blend with the milk. You can scoop up both the cereal filling and the milk with your spoon for each bite.