As a kid growing up in Australia, there are few staple treats that appear at pretty much every school fete or birthday party you go to growing up. Fairy Bread, Coconut Ice, Frogs in a Pond, Honey Joys and the ever popular Chocolate Crackles.
Although a degree of adult supervision is required due to the hot melted Copha, chocolate crackles are usually one of the first things you learn how to make as they are really simple and can be decorated however you like with sprinkles of all shapes and sizes, mini choc chips or grated chocolate for example. For this batch I decided to mix things up a little and replace the desiccated coconut that is in the original recipe with something a little more exciting… popping candy!!!
For this recipe you need Rice Bubbles, icing sugar, Copha, cocoa powder and popping candy (or desiccated coconut if you are a traditionalist).
Place all of the dry ingredients, i.e. everything except for the Copha, into a large mixing bowl and mix together.
In a heatproof jug, melt the Copha in the microwave in 30-40 second bursts, stirring in between. If you prefer, you can also melt this in a saucepan over a low heat.
Pour the Copha into the mixing bowl and stir thoroughly until everything is combined. If you are using popping candy, I get mine from The Red Spoon Company, be prepared for it to start jumping out of the bowl once the liquid is added.
Spoon the mixture into patty pans/cupcake liner of any shape or size that you like. The Copha will predominately pool at the bottom of the bowl, so when you are putting the mixture into the patty cases, make sure you get some of this from the bottom to help hold the chocolate crackles together.
Now it’s time to decorate. As I was using colourful cases, I went with the coloured sprinkle option but you do whatever your heart desires, or whatever is in your pantry. You will want to decorate them reasonable quickly so that the decorations will stick to the chocolate crackles.
Place them into the fridge to set, it really won’t take long, and then serve.
It’s not only the kids that will love these, I am sure any adults who eat them will certainly reminisce about their childhood.
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- 4 cups Rice Bubbles
- 1 cup icing sugar
- 80 g popping candy
- 3 tbsp cocoa powder
- 250 g Copha chopped
Ingredients
Suggestions for Decoration
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- Place the Rice Bubbles, icing sugar, popping candy and cocoa powder into a large mixing bowl and mix together.
- Gently melt the Copha in a saucepan over low heat or in a heatproof jug in the microwave in 30-40 second bursts, stirring in between.
- Add the Copha to the mixing bowl and stir thoroughly.
- Spoon the mixture into patty pans/cupcake liners and decorate as you choose.
- Refrigerate the chocolate crackles until firm, approximately 30 minutes.
You can replace the popping candy with the original ingredient, 1 cup desiccated coconut.
Feel free to share a few words before you go