Chocolate Crackles

(Australian chocolate rice crispy treats)

Chocolate crackles are a favorite of Australian children and are often served at children's parties, especially birthdays. Because they are so easy to make, chocolate crackles are a great way to get your kids involved in cooking. Let them lend a hand!

About 24 pieces

Powdered, or confectioner's, sugar -- 1 cup
Cocoa powder -- 1/2 to 2/3 cup
Crispy rice cereal -- 4 cups
Unsweetened coconut, dried and shredded -- 1 cup
Coconut oil -- 10 ounces, or about 1 1/4 cups

Method

Sift together the powdered sugar and cocoa powder into a large bowl. Stir in the crispy rice and dried coconut.
Melt the coconut oil in a small saucepan over low flame. Stir the dry ingredients into coconut oil until well mixed.
Scoop small portions of the crackle mix into paper muffin cups. Chill in the refrigerator until firm and serve.

Variations

Coconut oil can be found in health food and specialty stores. If you can't find coconut oil, eliminate it and the cocoa powder, and substitute one (12-ounce) bag of chocolate chips instead. Melt gently over low heat and stir in the rice crispies and shredded coconut. It won't be quite the same without the coconut oil though.
Sometimes sultanas, or golden raisins, are mixed in along with the other dry ingredients. Use about 1/4 cup.

Notes

Some Australian kitchen terms: coconut oil is called "copha", rice crispies are "rice bubbles", and powdered sugar is called "icing sugar".

Adapted from a recipe by Heather Johnpillai

Add new comment

copha

Submitted by auschick (not verified) on Tue, 08/26/2008 - 09:01.

isn't copha the same as white crisco?

Copha and White Crisco

Submitted by chefbrad on Thu, 08/28/2008 - 09:06.

Crisco is the brand name of a vegetable shortening, originally made with hydrogenated cottonseed oil, now made with a variety of vegetable oils. "White crisco" is just Crisco without butter flavoring.

Copha is the brand name of a shortening from Australia made with hydrogenated coconut oil, which gives it a different flavor.

You could probably substitute regular Crisco for the Copha if you like.

Crisco also doesn't set as

Submitted by Anonymous (not verified) on Sat, 04/25/2009 - 17:18.

Crisco also doesn't set as hard as coconut fat does. To get the right consistency, you need a type of fat that sets hard at room temperature. Coconut fat does this, but Crisco is still soft at room temperature.