Another fond memory of my childhood is chocolate crackles. They were an essential at any Australian Childrens birthday party in the 80’s and 90’s. You truly have not lived until you have had a chocolate crackle. They are awesome. This is my spin on the humble crackle.
– 250g of copha ~ now, before you spit chips, this is not lard.. lard in my description is animal fat, but copha happens to be vegetable shortning, made up up of coconut oil and soy beans..
– 1 cup of moist coconut flakes
– 1 cup of icing sugar
– 2 tablespoons of good quality cocoa
– 1/2 a block of milk chocolate, or anyother chocolate you like
– 4 cups of rice bubbles, or rice pops
– bag of marshmallows
1. Melt the copha on a medium heat until it becomes a liquid.
2. In a large bowl combine icing sugar, rice bubbles, chocolate, cocoa and coconut flakes using your hands.
3. Pour the melted copha into the bowl containing the rice bubbles and stir well making sure the chocolate and cocoa is properly combined.
4. Place pattypans or muffin wrappers in a muffin tray and pour one spoonful in each casing. Place one marshmallow ontop, then cover with another spoonful of the rice bubble mixture – if you only have one muffin tray, just put the patty pans in a large lasagna dish. Repeat until there is no mixture left
5. Put the crackles into the fridge and set for two hours.