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!
Some Australian kitchen terms: hydrogenated coconut oil is called “copha,” rice crispies are “rice bubbles” and powdered sugar is called “icing sugar.”
Chocolate Crackles
Course: Desserts, CandyCuisine: Australia4
servingsSo easy to make, chocolate crackles are a favorite of Australian children and are often served at children’s parties, especially birthdays.
Ingredients
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
Directions
- 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.
Chocolate Crackles Notes and Variations
- Coconut oil can be found in health food and specialty stores and even most major supermarkets these days. 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.
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