Chocolate Crackle

Classic chocolate crackle
• 250g (1 block) Copha
• 125g (1-cup) Icing sugar
• 60g (½ cup) Cocoa powder
• 4 cups Kellogg’s Rice Bubbles® cereal
• 100g (1 cup) Desiccated coconut

White chocolate crackle
• 250g (1 block) Copha
• 125g (1-cup) Icing sugar
• 60g (½ cup) Milk Powder
• 4 cups Kellogg’s Rice Bubbles® cereal
• 100g (1 cup) Desiccated coconut
Method
1. Line a standard muffin tray with 12 muffin liners

2. Prepare Classic chocolate crackle first. Melt Copha in microwave on high. Combine rice bubbles, icing sugar, cocoa powder and coconut in a bowl, add melted Copha, Stir to combine.

3. Divide crackle mix evenly between the prepared muffin pan. Put in fridge for 20 minutes to set.

4. Prepare White chocolate crackle mix. Melt Copha in microwave on high. Combine rice bubbles, icing sugar, milk powder and coconut in a bowl, add melted Copha, Stir to combine.

5. Divide crackle mix evenly over the dark chocolate crackle. Put in fridge for 1hour to set.

Assembly
Put a decorative collar around the crackle and serve
Store crackles in an airtight container in the fridge for up to 4 days

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