Chocolate Crackle Bunnies
Equipment
- You will need an Easter themed cookie cutter for this recipe– we have used a 6cm bunny shape cutter in this case but you can use any shape you like.
Ingredients
White chocolate crackle
- 250 g 1 block Copha
- 200 g White chocolate chopped (not compound)
- 125 g 1 cup Icing sugar
- 60 g ½ cup Milk Powder
- 4 cups Rice bubbles
- 100 g 1 cup Desiccated coconut
Dark chocolate crackle
- 250 g 1 block Copha
- 200 g Dark chocolate chopped
- 125 g 1 cup Icing sugar
- 60 g ½ cup Cocoa powder
- 4 cups Rice bubbles
- 100 g 1 cup Desiccated coconut
Icing
- 50 g Icing sugar
- 1-2 tsp Water
- Pink food colouring
- Liquorice strips and pink smarties to decorate
Instructions
- Line two 30cm x 20cm baking trays with baking paper.
- In a large bowl combine white chocolate and Copha. Place over a pot of barely simmering water. Stir occasionally until melted. Remove from heat.
- Add Rice Bubbles®, milk powder and coconut in a separate bowl. Stir to combine.
- Pour crackle mix onto one of the baking trays and spread evenly. Leave on the bench to set.
- In a large bowl combine dark chocolate and Copha. Place over a pot of barely simmering water. Stir occasionally until melted. Remove from heat.
- Add Rice Bubbles®, cocoa powder and coconut in a separate bowl. Stir to combine.
- Pour crackle mix onto second baking tray and spread evenly. Leave on the bench to set.
- Using a 6cm bunny shaped cookie cutter, carefully cut out bunny shapes. Transfer bunny shapes to a tray or large plate, and leave to set in the fridge for 1 hour.
Icing
- Sift icing sugar into a medium bowl. Add a few drops of pink food colouring. Add water one teaspoon at a time, mix until a smooth, thick icing is made.
Assembly
- Put some icing on the liquorice whiskers and stick down onto the crackle.
- Then put some icing on the smartie and glue it down to the whiskers.
- Allow icing to set.
- Serve.
Notes
- You can use the left over crackle to make crackle popcorn, Place the left-over’s in a microwave safe bowl, heat on medium (50%) power for 1minute, pour onto a tray lined with baking paper. Leave it to set on the bench for 20 minutes or until firm to touch. Pinch off walnut sized pieces and shape into popcorn, once all the mix is used up put popcorn in the fridge to set around 1 hour.
- Store crackle shapes in an airtight container in the fridge for up to 4 days