Chocolate Crackles

The recipe I used:

I used the Kelloggs rice bubbles recipe which I found on their website. I liked using this recipe because it was easy to follow and there were not too many steps. Plus it tastes delicious!

https://www.kelloggs.com.au/en_AU/recipes/chocolate-crackles.html

Ingredients: 

250g copha

4 cups of Kellogg’s rice bubbles 

3 tbsp cocoa powder

1 cup icing sugar

1 cup desiccated coconut

Utensils: 

large mixing bowl 

wooden spoon

tablespoon 

saucepan

measuring cup

patty cakes

muffin baking tray

fridge

STEP 1: MIX THE DRY INGREDIENTS

To do this measure and pour the rice bubbles, icing sugar, cocoa powder and desiccated coconut into the mixing bowl and mix it all together with the wooden spoon.

STEP 2: MELT THE COPHA

Place the copha into the saucepan and set it over a hot plate on a low heat until it is completely melted. 

STEP 3: ADD COPHA TO THE DRY INGREDIENTS

 Carefully pour the copha into the large mixing bowl with the dry ingredients and stir it in until it is evenly mixed. The saucepan will still be hot so do this step very slowly and steadily.

STEP 4: READY THE PATTY CAKE TRAYS

Line the muffin baking tray with patty cakes. Makes about 24 (or 18 if you’re someone like me who likes to eat the mixture as I go haha) 

STEP 5: SCOOP IN THE MIXTURE

Use the tablespoon to spoon the mixture into the patty cakes until they are about halfway filled. Then top up each one with the remaining mixture until the mixing bowl is all empty. I do this to make sure that the mixture is spread evenly across all patty cakes and I don’t end up with some empty at the end. 

STEP 6: LEAVE TO SET

Lastly, put the chocolate crackles into the fridge until they become firm. This will take between 20-30 minutes. Then you can finally enjoy and eat them!