Total Time
20mins
Prep 20 mins
Cook 0 mins

I experimented with Chocolate Crackles recipes so I could make them for my Australian friends (minus the copha and icing sugar). This recipe worked well and was relatively hassle free

Ingredients Nutrition

  • 200 g chocolate chips (dark or semi-sweet)
  • 100 g unsalted butter (or margerine)
  • 100 g crispy rice cereal (Rice Krispies)
  • 13 cup shredded coconut (unsweetened)
  • 1 tablespoon honey

Directions

  1. Arrange paper muffin cups on baking sheet and set aside (small size muffin cups work the best).
  2. Place cereal and coconut in a large mixing bowl and set aside.
  3. Place the chocolate and butter in a microwave dish and melt in microwave on low heat
  4. Add Honey and stir quickly to ensure chocolate mixture is smooth and completely melted.
  5. Stir chocolate mixture into cereal mixture and blend evenly.
  6. Drop spoonfuls of chocolate-cereal mixture into paper muffin cups.
  7. Place in freezer for 10 minutes uncovered.
  8. Serve at room temperature.
  9. Store remaining crackles in airtight container in the freezer for up to 5 days.