(Australian chocolate rice crispy treats)
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
- 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.
- 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.
- 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