Grease the muffin cups of a 9 piece muffin holder.
Measure out 2 cups or 50 grams of Rice Krispies and set them aside in a large mixing bowl.
Add the peanut butter and honey to a small saucepan. Warm over a very low heat, stirring until everything is just melted and smooth.
Pour the peanut butter and honey mixture into the mixing bowl with the Rice Krispies. Stir it gently until everything is well combined.
Straight away, spoon the mixture into the muffin cups. Use your fingers or the back of a spoon, to press down and compact the mixture into a nest shape with a dip in the middle.
Chill your Rice Krispie nests in the fridge for several hours or until set.
For the filling melt the ½ cup of peanut butter with the double cream.
Pour 1 teaspoon into each of the chilled nests, and push the chocolate mini eggs into the sticky mixture.
Return your Easter egg nests to the fridge for another half hour so that the filling can set.