This has to be one of my favourite times of the year. I adore Autumnal days where the mornings are crisp yet the strength of the sun still warms your skin. I love watching the leaves change colour, fall and gradually cover the ground below. And yes, I love the Easter long weekend to spend treasured time with friends and family. This year however my hubby and I will be spending Easter in Thailand. As this post is published, I suspect we'll be lazying by the pool in a villa on Koh Tao island. #sorrynotsorry Whilst we'll be away, I didn't want to miss out on spreading some Easter chocolate cheer. I must warn you, these Chocolate Easter Egg Nests are seriously addictive. Guaranteed to fix your sugar craving. The responsible adult in me suggests that you consider these as a rare treat only, however my inner child says don't hold back! Ingredients:

• Butter 3 TB
• Brown Sugar 1/3 cup
• Cream 1/3 cup
• Sea Salt 1/2 tsp
• Vanilla Essence 1/2 tsp
• Milk Chocolate 225g, broken into small pieces
• Smooth Peanut Butter 1/2 cup
• Mini White Marshmallows 1/2 cup
• Crispy Fried, Dried Noodles 3 Cups (I used Chang’s original fried noodles)
• Candy Coated Chocolate Mini Eggs Packet 125 grams

Generously grease or place cases into muffin hole pans (16 holes - wide and shallow holes work best). Alternatively you can use a flat baking tray lined with baking paper. Over a low heat, place the butter, sugar, cream and salt in a saucepan and stir until melted. Increase heat and bring to a gentle simmer for 4-5 mins.

Remove pan from heat and add the chocolate. Mix until melted and smooth, then add the peanut butter. Stir until all ingredients are thoroughly combined and the mixture has reached an even consistency.

In a large mixing bowl, add the marshmallows (if you can only find large marshmallows just cut/tear then into small pieces) and crispy noodles. Gradually pour the chocolate mixture into the bowl, mixing until the noodles and marshmallows are coated well. Using a dessert spoon, scoop an oversized spoonful of the chocolate mixture and drop into each muffin hole. Using your fingers, press the mixture up the sides and in the middle to create the look of a nest. If you're using a baking tray, use a similar sized spoonful of the chocolate mixture and using your fingers, create the shape of a nest. The difference is you'll have a more flattened nest, no biggy. Place the trays in the refrigerator and chill for at least 90 mins. If the nests stick slightly to your tray, bring them close to room temperature as they'll be easier to remove without breaking. Fill the nests with crumbled honeycomb and candy coated eggs to really scream Easter. A fun family treat. Makes approx 16

Recipe is inspired by the New York Bale Bars