Because I love to play with my food I’ve gone and added fluffy marshmallow tops to one of my favourite childhood treats…Chocolate Crackles. 🙂
If you didn’t see the Chocolate Crackle recipe I posted a few weeks back, they are chocolate flavoured, rice cereal treats that are a Kiwi favourite and have been made for generations, usually at kid’s birthday parties.
Rice bubbles, coconut, icing sugar (confectioner’ sugar) and cocoa are mixed with vegetable fat and then left to set in paper cases.
Now it’s not like they really needed added yumminess but I just thought they’d not only taste good but look super cute with marshmallow on top…I mean what and who wouldn’t?! The marshmallow is made by softly boiling water, sugar and gelatine together for 10 minutes and then whipping it until it’s white and fluffy. Then of course, I’ve gone and added to their cuteness by topping them off with some mini ‘mallows’.
They’re just adorable (almost too cute to eat) and would be very cute at a baby shower because of the white and the pastel coloured marshmallows.
INGREDIENTS
12 standard-sized muffin paper cases
Chocolate Crackles
125 g Kremelta (Copha)
2 cups / 60 g Rice Bubbles (Rice Krispies)
½ cup / 75 g icing sugar (confectioner’s sugar)
½ cup / 35 g desiccated coconut
2 tablespoons / 15 g cocoa powder
Marshmallow
1 cup / 220 g white sugar
5 teaspoons / 20 g gelatine granules/powder
approx 40 mini marshmallows
Makes 12
Notes
- Substituting desiccated coconut with shredded is okay but they won’t stick together quite as well and will need to set overnight.
STEP BY STEP
Chocolate Crackles
First, fill a standard size (½ cup capacity) 12-hole muffin pan with the paper cases.
Place the Kremelta in a small saucepan and over a low heat leave it to melt.
Place the rice bubbles, icing sugar, coconut and cocoa powder in a large bowl and…
…mix it all together.
Go on to pour in the melted Kremelta and mix it really well.
Set 3 tablespoons of the mixture aside for decoration later on.
Lightly spray the paper cases with non-stick cooking spray and then divide the yummy mixture between them.
- You don’t need to spray the cases but it will help them to peel away from the marshmallow easier.
Next, use something with a flat bottom, like a measuring cup, drinking cup or glass to press and flatten them down.
- It helps to first rub the vessel (or whatever you use) with some of the vegetable fat so the cereal doesn’t stick to it or you can wipe it a few times in between.
Once they’re all pressed down, place them in the fridge…
…whilst you do the fun part…make the marshmallow!
Marshmallow
Place the cup of sugar in a medium-sized saucepan with 1 cup of water and then sprinkle the gelatine evenly over the top.
Next, over a medium heat slowly bring it to a boil, gently stirring it a few times to make sure the gelatine doesn’t stick to the sides.
Once boiling, turn the heat down to medium/low or low (to where it is just simmering/softly boiling), give it a final stir, and then leave it for 10 minutes.
- If you are tempted you can gently stir it a few times.
After the ten minutes is up, pour the mix into a large heatproof bowl.
Whilst the sugar syrup is still hot, set your electric beaters (preferably a stand/bench mixer) to high and beat it until the marshmallow is thick (this takes around 10 minutes).
- You are aiming for a consistency of fully whipped cream or a meringue at stiff peak stage……so when you lift the beaters the peaks of marshmallow will remain standing up and not fall back down.
Working quickly (because when the marshmallow gets to that thick stage it starts to set quickly), spoon it into the cases, on top of the chocolate crackle.
Go on to sprinkle the reserved crackle over the tops.
Place 3 or 4 mini marshmallows on top of each one and then pop them in the fridge to set for at least 30 minutes.
Then they’re done and they’re super cute!!
Keepin’ em fresh – Keep them in an airtight container in the fridge for up to 3 days.
Related Posts…
Lolly Log Balls
Marshmallow Chocolate Crackles
Ingredients
- 12 standard-sized muffin paper cases
Chocolate Crackles
- 125 g Kremelta Copha
- 2 cups / 60 g Rice Bubbles Rice Krispies
- ½ cup / 75 g icing sugar confectioner's sugar
- ½ cup / 35 g desiccated coconut
- 2 tablespoons / 15 g cocoa powder
Marshmallow
- 1 cup / 220 g white sugar
- 5 teaspoons / 20 g gelatine granules/powder
Also
- approx 40 mini marshmallows
Instructions
Chocolate Crackles
- Fill a standard size (½ cup capacity) 12-hole muffin pan with the paper cases.
- Place the Kremelta in a small saucepan and over a low heat leave it to melt.
- Place the rice bubbles, icing sugar, coconut and cocoa powder in a large bowl and mix it all together.
- Pour in the melted Kremelta and mix it really well.
- Set 3 tablespoons of the mixture aside for decoration later on.
- Lightly spray the paper cases with non-stick cooking spray and then divide the mixture between them (you don’t have to do this but they will come away a little easier).
- Use something with a flat bottom, like a measuring cup, drinking cup or glass to press and flatten them down. (It helps to first rub the bottom of the vessel with some of the vegetable fat so the cereal doesn't stick to it.) Place them in the fridge.
Marshmallow
- Place the cup of sugar in a medium-sized saucepan with 1 cup of water and then sprinkle the gelatine evenly over the top.
- Over a medium heat slowly bring it to a boil, gently stirring it a few times to make sure the gelatine doesn't stick to the sides.
- Once boiling, turn the heat down to medium/low or low (to where it is just simmering/softly boiling), give it a final stir, and then leave it for 10 minutes.
- After the ten minutes is up, pour the mix into a large heatproof bowl.
- Whilst the sugar syrup is still hot, set your electric beaters (preferably a stand/bench mixer) to high and beat it until the marshmallow is thick and stiff peaked (around 10 minutes).
- Working quickly, spoon it into the cases, on top of the chocolate crackle.
- Sprinkle the reserved crackle over the tops.
- Place 3 or 4 mini marshmallows on top of each one and then pop them in the fridge to set for at least 30 minutes.
- Keep them in an airtight container in the fridge for up to 3 days.
Leave a Reply