• Categories

Chocolate Crackles

Pinterest
Pinterest
Facebook
Facebook
GOOGLE
GOOGLE
https://www.taniaskitchen.co.nz/rice-bubbles-chocolate-crackles-recipes/

 

Chocolate Crackles

There would be very few from my generation who didn’t have a birthday party where the food more than likely consisted of chocolate crackles, cheerios, tatties, lolly cake, fairy bread, cheezels, twisties and potato chips with reduced cream dip.

They’re super simple to make (only taking 15-20 minutes) by mixing warm vegetable fat with cereal, sugar, coconut and cocoa. The mix is then left to set…that’s it…told you it was easy!

Now get cracking and make some Crackles!!

 

INGREDIENTS

250 g Kremelta (Copha)
4 cups / 120 g Rice Bubbles (Rice Krispies)
1 cup / 150 g icing sugar (confectioner’s sugar)
1 cup / 70 g desiccated coconut
¼ cup / 25 g cocoa powder

12 standard-sized muffin paper cases 

 

Makes 12

 

Notes

  • Substituting desiccated coconut with shredded can work but they won’t stick together quite as well and will need to set overnight.

 

STEP BY STEP

First, fill a standard size (½ cup capacity) 12-hole muffin pan with the paper cases.

Place the Kremelta in a small saucepan and over a low heat leave it to melt.

Place the rice bubbles, icing sugar, coconut and cocoa powder in a large bowl and…

…mix it all together.

Go on to pour in the melted Kremelta and…

…mix it really well.

Divide the yummy mixture between the paper cases.

Place them in the fridge for at least 30 minutes to set.

Chocolate Crackles

Keepin’ em fresh – Keep them in an airtight container in the fridge for up to 3 days.

Chocolate Crackles

Related Posts…

  • Chocolate Afghans
    Chocolate Afghans

 

Chocolate Crackles

Prep Time: 20 minutes

Total Time: 50 minutes

Yield: Makes 12

Chocolate Crackles

Chocolate Crackles are a Kiwi fav, made for kid's birthday parties for generations. Super easy to make just by mixing rice cereal, coconut, sugar, cocoa & vegetable fat & then leaving them to set

Ingredients

  • 250 g Kremelta (Copha)
  • 4 cups / 120 g Rice Bubbles (Rice Krispies)
  • 1 cup / 150 g icing sugar (confectioner's sugar)
  • 1 cup / 70 g desiccated coconut
  • ¼ cup / 25 g cocoa powder
  • 12 standard-sized muffin paper cases

Instructions

  1. Fill a standard size (½ cup capacity) 12-hole muffin pan with the paper cases.
  2. Place the Kremelta in a small saucepan and over a low heat leave it to melt.
  3. Place the rice bubbles, icing sugar, coconut and cocoa powder in a large bowl and mix it all together.
  4. Pour in the melted Kremelta and mix it really well.
  5. Divide the mixture between the paper cases.
  6. Place them in the fridge for at least 30 minutes to set.
  7. Keep them in an airtight container in the fridge for up to 3 days.

Notes

30 minutes setting time

Pinterest
Pinterest
Facebook
Facebook
GOOGLE
GOOGLE
https://www.taniaskitchen.co.nz/rice-bubbles-chocolate-crackles-recipes/

Leave a Reply

Your email address will not be published. Required fields are marked *