insta-follow-top     pin-follow-top     yt-follow-top     fb-follow-top
 

Chocolate Crackle Bunnies

White Chocolate crackle easter bunny recipe
magnify
Credit: Whisk Media Group
Recipe by: Copha
www.copha.com.au
Average: 4.8 (20 votes)
314 Collected
Difficulty
Easy
Category
Cuisine
Prep:  30 minutes
Cook:  1 hour setting time
Serves:  24
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

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
FacebookPintrestTwitterGoogle ClassroomShare via Email
Chocolate Crackle Bunnies
Ingredients:
White Chocolate Crackle Bunnies
Dark Chocolate Crackle
Icing
Assembly
White Chocolate Crackle Bunnies
  1. Line two 30cm x 20cm baking trays with baking paper
  2. In a large bowl combine white chocolate and Copha. Place over a pot of barely simmering water. Stir occasionally until melted. Remove from heat
  3. 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
  4. 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
  1. In a large bowl combine dark chocolate and Copha. Place over a pot of barely simmering water. Stir occasionally until melted. Remove from heat
  2. 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
  3. 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
  1. 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
  1. 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
  2. Put some icing on the liquorice whiskers and stick down onto the crackle
  3. Then put some icing on the smartie and glue it down to the whiskers
  4. 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.

Reviews for Chocolate Crackle Bunnies

4.8
Average: 4.8 (20 votes)