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