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Line a baking tray with baking parchment and set aside. Using your fingers, break up the cereal in a mixing bowl so no large chunks remain and there are lots of strands. Crush the pretzels into the bowl and toss to combine.
Melt the butter, golden syrup and mini marshmallows in a saucepan over a medium heat, stirring with a spatula until the butter and marshmallows have melted and the mixture is smooth and bubbling. Turn off the heat, add the chopped milk and dark chocolate, then stir well until completely melted.
Add the crushed cereal and pretzels to the chocolate mixture and mix well until completely coated. Using an ice-cream scoop or 2 spoons, dollop 8 even amounts of mixture onto the prepared tray, keeping them as circular as possible. Press down on each mound to create a well in the centre using a spoon.
Fill each nest with mini chocolate eggs, then leave to cool for at least 1 hour, until set. These cakes will keep for up to 1 week in an airtight container.