Ingredients

Classic chocolate crackle

• 250g (1 block) copha
• 125g (1-cup) Icing sugar
• 60g (½ cup) Cocoa powder
• 4 cups Kellogg’s Rice Bubbles
• 100g (1 cup) Desiccated coconut

White chocolate crackle

• 250g (1 block) copha
• 125g (1-cup) Icing sugar
• 60g (½ cup) Milk Powder
• 4 cups Kellogg’s Rice Bubbles® cereal
• 100g (1 cup) Desiccated coconut

Method

White chocolate crackle

1. Line two standard 12 cup muffin trays with paper cases.
2. Place Copha in a large bowl. Place bowl over a pot of lightly simmering water. Stir occasionally until melted. Remove from heat.
3. Add icing sugar, rice bubbles, milk powder and coconut to the bowl. Stir to combine.
4. Divide 2/3 crackle mix evenly into the muffin pan holes. Put in fridge for 20 minutes to set. Leave the remaining white chocolate crackle mix at room temperature and start making dark chocolate crackle mixture.

Classic chocolate crackle

1. Melt Copha in microwave on high or in a saucepan until fully melted. Mix rice bubbles, icing sugar, cocoa powder and desiccated coconut in a large bowl.
2. Add in the melted Copha, and stir to combine.

Assembly

• Remove white chocolate paper cases from the refrigerator. Spoon all of the classic chocolate crackle mix on top of white chocolate crackle base.
• Add remaining white chocolate crackle mix on top to decorate and put back in the fridge to set for 15 minutes.
• Crackles are ready to serve.

TIP: Crackles can be stored in an airtight container in the fridge for up to 4 days.