There would be very few from my generation who didn’t have a birthday party where the food more than likely consisted of chocolate crackles, cheerios, tatties, lolly cake, fairy bread, cheezels, twisties and potato chips with reduced cream dip.
They’re super simple to make (only taking 15-20 minutes) by mixing warm vegetable fat with cereal, sugar, coconut and cocoa. The mix is then left to set…that’s it…told you it was easy!
Now get cracking and make some Crackles!!
INGREDIENTS
250 g Kremelta (Copha)
4 cups / 120 g Rice Bubbles (Rice Krispies)
1 cup / 150 g icing sugar (confectioner’s sugar)
1 cup / 70 g desiccated coconut
¼ cup / 25 g cocoa powder
12 standard-sized muffin paper cases
Makes 12
Notes
- Substituting desiccated coconut with shredded can work but they won’t stick together quite as well and will need to set overnight.
STEP BY STEP
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.
Divide the yummy mixture between the paper cases.
Place them in the fridge for at least 30 minutes to set.
Keepin’ em fresh – Keep them in an airtight container in the fridge for up to 3 days.
Related Posts…
Chocolate Afghans
Chocolate Crackles are a Kiwi fav, made for kid's birthday parties for generations. Super easy to make just by mixing rice cereal, coconut, sugar, cocoa & vegetable fat & then leaving them to set
Ingredients
- 250 g Kremelta (Copha)
- 4 cups / 120 g Rice Bubbles (Rice Krispies)
- 1 cup / 150 g icing sugar (confectioner's sugar)
- 1 cup / 70 g desiccated coconut
- ¼ cup / 25 g cocoa powder
- 12 standard-sized muffin paper cases
Instructions
- 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.
- Divide the mixture between the paper cases.
- Place them in the fridge for at least 30 minutes to set.
- Keep them in an airtight container in the fridge for up to 3 days.
Notes
30 minutes setting time
Kia ora Tania, the recipe is easy to follow and make. However our stores are all out of Kremelta. Do you have a recipe for making kremelta? That would be a great help.
Kia ora
Sorry Lorna, I don’t think it’s replacable, well not for this recipe anyway 🙂