Ingredients

You will need an Easter-themed cookie cutter for this recipe – we have used a 6cm bunny shape cutter in this case but you can use any shape you like.

White chocolate crackle

• 250g (1 block) Copha
• 200g white chocolate, chopped (not compound)
• 125g (1 cup) icing sugar
• 60g (½ cup) milk powder
• 4 cups Kellogg’s Rice Bubbles®
• 100g (1 cup) desiccated coconut

Dark chocolate crackle

• 250g (1 block) Copha
• 200g dark chocolate (chopped)
• 125g (1 cup) icing sugar
• 60g (½ cup) cocoa powder
• 4 cups Kellogg’s Rice Bubbles®
• 100g (1 cup) desiccated coconut

Icing

• 50g icing sugar
• 1-2 tsp water
• Pink food colouring
• Liquorice strips and pink Smarties to decorate

Method

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 in a separate bowl. Stir to combine. Pour crackle mix onto one of the baking trays and spread evenly. Leave on the bench to set.
4. In a large bowl combine dark chocolate and Copha. Place over a pot of barely simmering water. Stir occasionally until melted. Remove from heat.
5. 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.
6. Using a 6cm bunny shaped cookie cutter, carefully cut out bunny shapes. Transfer 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, mixing until a smooth, thick icing is made.

Assembly

• Put some of the pink icing on the liquorice whiskers and stick down onto the crackle.
• Then put some icing on the smartie and glue it down to the whiskers.
• Allow icing to set.
• Serve.

Tips: you can use the leftover crackle to make white and chocolate crackle popcorn. Place the white and dark chocolate crackle leftovers in separate microwave safe bowls, and heat on medium (50%) power for 1 minute. Pour the different colour crackles onto 2 separate trays lined with baking paper. Leave 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 for around 1 hour.

Crackle shapes can be stored in an airtight container in the fridge for up to 4 days.