You will need some cookie cutters for this recipe - these chocolate crackle bunny heads used a 6cm bunny shape cutter, but you can use any shape you like. Fun Easter treat for the kids to make
White Chocolate Crackle Bunnies
Ingredients
250g (1 block) Copha
200g White chocolate, chopped (not compound)
125g (1-cup) Icing sugar
60g (1/2 cup) Milk Powder
4 cups Rice bubbles
100g (1 cup) Desiccated coconut
Method
Line two 30cm x 20cm baking trays with baking paper
In a large bowl combine white chocolate and Copha. Place over a pot of barely simmering water. Stir occasionally until melted. Remove from heat
Add rice bubbles, milk powder and coconut. Stir to combine. Pour crackle mix onto one of the baking trays and spread evenly. Leave on the bench to set
Use a 6cm bunny shaped cookie cutter, carefully cut out bunny shapes. Transfer white chocolate bunny shapes to a tray or large plate, and leave to set in the fridge for 1 hour
Dark Chocolate Crackle
Ingredients
250g (1 block) Copha
200g Dark chocolate (chopped)
125g (1-cup) Icing sugar
60g (1/2 cup) Cocoa powder
4 cups Rice Bubbles
100g (1 cup) Desiccated coconut
Method
In a large bowl combine dark chocolate and Copha. Place over a pot of barely simmering water. Stir occasionally until melted. Remove from heat
Add Rice Bubbles, cocoa powder and coconut in a separate bowl. Stir to combine. Pour crackle mix onto second baking tray and spread evenly. Leave on the bench to set
Use a 6cm bunny shaped cookie cutter, carefully cut out bunny shapes. Transfer chocolate bunny shapes to a tray or large plate, and leave to set in the fridge for 1 hour
Icing
Ingredients
50g Icing sugar
1-2 tsp Water
Pink food colouring
Method
Sift icing sugar into a medium bowl. Then add a few drops of pink food colouring. Add in water one teaspoon at a time, mix until a smooth, thick icing is made
Assembly
Ingredients
Liquorice strips and pink smarties to decorate
Method
Use a 6cm bunny shaped cookie cutter, carefully cut out bunny shapes. Transfer chocolate bunny shapes to a tray or large plate, and leave to set in the fridge for 1 hour
Put some icing on the liquorice whiskers and stick down onto the crackle
Then put some icing on the smartie and glue it down to the whiskers
Allow icing to set. Store crackle shapes in an airtight container in the fridge for up to 4 days
Tips & Hints
Use the left over crackle to make crackle popcorn. Place the left-over's in a microwave safe bowl, heat on medium (50%) power for 1 minute, pour onto a tray lined with baking paper. Leave it to set on the bench for 20 minutes or until firm to touch. Pinch off walnut sized pieces and shape into popcorn, once all the mix is used up put popcorn in the fridge to set around 1 hour.
