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Marshmallow Chocolate Crackles

Chocolate Crackles have been made for Kid's birthday parties here in NZ for generations. These ones are extra yummy with an added fluffy, marshmallow top!
Prep Time50 mins
Setting Time30 mins
Total Time1 hr 20 mins
Servings: 12


  • 12 standard-sized muffin paper cases

Chocolate Crackles

  • 125 g Kremelta Copha
  • 2 cups / 60 g Rice Bubbles Rice Krispies
  • ½ cup / 75 g icing sugar confectioner's sugar
  • ½ cup / 35 g desiccated coconut
  • 2 tablespoons / 15 g cocoa powder


  • 1 cup / 220 g white sugar
  • 5 teaspoons / 20 g gelatine granules/powder


  • approx 40 mini marshmallows


Chocolate Crackles

  • 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.
  • Pour in the melted Kremelta and mix it really well.
  • Set 3 tablespoons of the mixture aside for decoration later on.
  • Lightly spray the paper cases with non-stick cooking spray and then divide the mixture between them (you don’t have to do this but they will come away a little easier).
  • Use something with a flat bottom, like a measuring cup, drinking cup or glass to press and flatten them down. (It helps to first rub the bottom of the vessel with some of the vegetable fat so the cereal doesn't stick to it.) Place them in the fridge.


  • Place the cup of sugar in a medium-sized saucepan with 1 cup of water and then sprinkle the gelatine evenly over the top.
  • Over a medium heat slowly bring it to a boil, gently stirring it a few times to make sure the gelatine doesn't stick to the sides.
  • Once boiling, turn the heat down to medium/low or low (to where it is just simmering/softly boiling), give it a final stir, and then leave it for 10 minutes.
  • After the ten minutes is up, pour the mix into a large heatproof bowl.
  • Whilst the sugar syrup is still hot, set your electric beaters (preferably a stand/bench mixer) to high and beat it until the marshmallow is thick and stiff peaked (around 10 minutes).
  • Working quickly, spoon it into the cases, on top of the chocolate crackle.
  • Sprinkle the reserved crackle over the tops.
  • Place 3 or 4 mini marshmallows on top of each one and then pop them in the fridge to set for at least 30 minutes.
  • Keep them in an airtight container in the fridge for up to 3 days.