Pop these easy and crunchy treats into festive patty pans for a great make ahead Christmas food gift idea. They're quick and yummy, just right for the festive season.
White Chocolate Crackle
Ingredients
250g (1 block) Copha
125g (1 cup) Icing sugar
60g (½ cup) Milk Powder
4 cups Rice bubbles
100g (1 cup) Desiccated coconut
Method
Melt Copha in microwave on high or in a saucepan until fully melted
Mix rice bubbles, icing sugar, milk powder and coconut in a large bowl. Add in the melted Copha, and stir to combine
Divide 2/3 crackle mix evenly into the muffin pan holes. Put in fridge for 20 minutes to set. Leave the remaining white chocolate crackle mix at room temperature and start making dark chocolate crackle mixture
Classic Chocolate Crackle
Ingredients
250g (1 block) Copha
125g (1-cup) Icing sugar
60g (½ cup) Cocoa powder
4 cups Rice bubbles
100g (1 cup) Desiccated coconut
Method
Melt Copha in microwave on high or in a saucepan until fully melted. Mix rice bubbles, icing sugar, cocoa powder and desiccated coconut in a large bowl
Add in the melted Copha, and stir to combine
Remove white chocolate paper cases from the refrigerator. Spoon all of the classic chocolate crackle mix on top of white chocolate crackle base
Add remaining white chocolate crackle mix on top to decorate and put back in the fridge to set for 15 minutes
Crackles are ready to serve
Tips & Hints
Crackles can be stored in an airtight container in the fridge for up to 4 days
