What seems like ages ago, I posted about chocolate crackles and how, at my little L’s nursery school celebrations for UN day they were so popular I didn’t even have time to take a photo of them before they all disappeared into the mouths of pre-schoolers (and their parents!). So I guess this post is a bit of a repeat performance. To make things easy, I will post the recipe again here. The only modifications I made to my latest “Christmassy” batches were to sprinkle the tops of half the batch with extra coconut (or “snow” ) and to mix in chopped dried cranberries, cherries and apricots (delicious!) to the other half of the batch before spooning into cute little truffle-sized paper cases. We took these as our afternoon tea contribution for the baby Christmas party we attended a couple of weeks ago. I have also served them for my girlfriends at two of our recent crafting get-togethers (including today’s one). So easy. And so easy to “dress up” with the addition of an extra ingredient. I can’t wait to perfect a white chocolate version too!
Prep Time: 15-20 Min, Cook Time: 0 Min
200 g chocolate (I used a mix of dark and milk chocolate)
100 g unsalted butter
100 g crispy rice cereal (I used Rice Bubbles)
75 ml desiccated coconut (unsweetened)
3 tbsp syrup/honey (I used a light golden syrup)
- Arrange cupcake cases in a cupcake tray and set aside (small-sized cases work best).
- Place cereal and coconut in a large mixing bowl and set aside.
- Melt chocolate and butter together then add honey/syrup and stir quickly to ensure chocolate mixture is smooth and completely blended.
- Stir chocolate mixture into cereal and blend thoroughly.
- Drop spoonfuls of mixture into cupcake cases.
- Place in freezer for 10 minutes uncovered or leave in fridge until set.
- Serve at room temperature.
- Store remaining crackles in airtight container in the freezer for up to 5 days.
*There are so many possibilities with this recipe, including omitting the coconut and syrup and melting down Mars Bars in place of the regular chocolate… think about it!
* The original chocolate crackles of my youth in Australia contained copha, which I have never seen here in Sweden. I think the recipe above is extremely flexible and definitely easy to “veganise” with the use of vegan chocolate, syrup and coconut fat/vegetable based shortening or margarine.
*These keep so well in the fridge in an airtight container.