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!

CHOCOLATE CRACKLES

Prep Time: 15-20 Min, Cook Time: 0 Min

INGREDIENTS:

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)

DIRECTIONS:

1. Arrange cupcake cases in a cupcake tray and set aside (small-sized cases work best).
2. Place cereal and coconut in a large mixing bowl and set aside.
3. Melt chocolate and butter together then add honey/syrup and stir quickly to ensure chocolate mixture is smooth and completely blended.
4. Stir chocolate mixture into cereal and blend thoroughly.
5. Drop spoonfuls of mixture into cupcake cases.
6. Place in freezer for 10 minutes uncovered or leave in fridge until set.
7. Serve at room temperature.
8. 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.

L meets Santa (who bares a strikingly suspicious resemblance to his own grandfather ) at the baby Christmas party

One more image for the road!