Australia | Desserts | Chocolate

Chocolate Crackles

(Australian chocolate rice crispy treats)

Yield: About 24 portions
Adapted from a recipe by Heather Johnpillai


INGREDIENTS PREP AMOUNT
Coconut oil 10 oz, or about 1-1/4 cups
Powdered, or confectioner's, sugar 1 cup
Cocoa 1/2 to 2/3 cup
Rice crispy cereal 4 cups
Coconut, dried, shredded & unsweetened 1 cup

METHOD

Basic Steps:  Melt → Mix → Portion → Chill
  1. Melt the coconut oil in a saucepan over a low flame.
  2. Sift powdered sugar and cocoa powder together. Stir in rice crispies and dried coconut.
  3. Stir dry ingredients into coconut oil until well mixed.
  4. Scoop small portions into paper muffin cups. Chill in the refrigerator till 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-oz 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 though.
  • Sometimes sultanas, or golden raisins, are mixed in along with the other dry ingredients (about 1/4 cup).

NOTES

  • Chocolate crackles are a kids favorite in Australia children and are often served at children's parties.
  • Some Australian terms: in Australia, coconut oil is called "copha", rice crispies are "rice bubbles", and powdered sugar is "icing sugar".