Chocolate Crackles
Chocolate crackles are a Kiwi childhood institution at birthday parties, they are easy to make, easy to adapt for allergies and absolutely delicious!
Why This Recipe Works
- Quick and Easy
- Perfect for parties
- Easy to adapt for allergies: egg, dairy, nut, and gluten-free
- No copha, crisco or vegetable shortening required
Ingredients you will need
To make my chocolate crackles you will need:
- butter
- sugar
- honey
- vanilla extract
- cocoa
- desiccated coconut
- rice bubbles (rice bubbles are a puffed rice cereal).
Ingredients Notes & Substitutions
- Rice bubbles: This is a puffed rice cereal, if you need gluten-free check that the puffed rice cereal you use is gluten-free. Rice Krispies is another brand name for rice bubbles. You can also use cocoa pops (ie chocolate breakfast cereal) when making this recipe.
- Butter: This recipe will work also with coconut oil
- Honey: This recipe will also work with mapley syrup or rice malt syrup.
- Sugar: I use white granulated sugar but this recipe will work with caster sugar, icing sugar, brown sugar or coconut sugar.
- Salt: You can add a small pinch of salt to your chocolate crackle mix, this will bring out the chocolate flavour especially if you are not using salted butter.
I am an ambassador for Countdown supermarket, they support my blog by providing ingredients for recipe creation and testing. I used desiccated coconut, cocoa powder, honey and butter from their range in this recipe.
Step-by-step instructions
Below are illustrated step-by-step instructions to make my chocolate crackles recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Prep: Start by lining a muffin pan with cupcake liners, I use reusable silicone cupcake cases, but any cupcake liners will work well.
Step one: Melt the honey, butter and sugar in a pot over a medium heat
Step two: Let the mixture come to a boil, you will want to boil it for about 3 minutes
You will know when it is ready as the colour will change to a light caramel, and the mixture will begin to thicken, it is perfect when you can run a wooden spoon through it and you are able to create a channel that holds for a few seconds.
Step three: Remove from the heat and stir through the vanilla, it will bubble a bit when you do this
Step four: Stir through the cocoa powder and coconut until well combined.
Step five: Add the rice bubbles. Stir until well combined
Step six: Scoop the mixture into your cupcake liners (you need to do this while the chocolate crackle mix is still warm. I use an ice cream scoop to do this
Leave to cool - approximately an hour, they will harden and be ready to enjoy!
I just leave mine at room temperature and they harden up fine, but if the weather is very hot or humid they may need to go into the fridge.
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Top Tips
Here is how you can make my chocolate crackles perfectly every time!
- Sprinkles for fun: While the chocolate crackles are still warm you can add some sprinkles for colour and fun.
- Add chocolate chips: If you want a more decadent chocolate rice krispie treat you can add chocolate chips when you are stirring through the puffed rice cereal. Add up to 1 cup of your favourite chocolate chips or mini m & ms.
- Make it a slice! You can press the chocolate crackle mix into a lined cake tin with a spatula and slice it into pieces when cool rather than serving in cupcake cases.
FAQs
You can make chocolate crackles with butter or coconut oil, rather than copha or vegetable shortening.
Chocolate crackles are made of puffed rice cereal, there are various brand names for puffed rice; Rice Krispies, Rice Bubbles etc or you can buy plain puffed rice in the health food section of your grocery store.
Chocolate Crackles
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Ingredients
- 125 g butter
- ¼ cup sugar 50 grams
- 3 tablespoon honey 55 grams
- 1 teaspoon vanilla extract
- ¼ cup cocoa 20 grams
- ¼ cup desiccated coconut 20 grams
- 3 cups rice bubbles 120 grams (rice bubbles are a puffed rice cereal).
Instructions
- Start by lining a muffin tray with cupcake liners, I use reusable silicone ones, but any cupcake liners will work well.
- Melt the honey, butter and sugar in a saucepan over a medium heat
- Let the mixture come to the boil, you will want to boil it for about 3 minutes
- You will know when it is ready as the colour will change to a light caramel, and the mixture will begin to thicken, it is perfect when you can run a wooden spoon through it and you are able to create a channel that holds for a few seconds (there is an image up above that shows this
- Remove from the heat and stir through the vanilla, it will bubble a bit when you do this
- Stir through the cocoa powder and coconut until well combined.
- Add the rice bubbles
- Stir until well combined
- Scoop the mixture into your cupcake liners (you need to do this while the chocolate crackle mix is still warm. I use an ice cream scoop to do this
- Leave to cool - approximately an hour, they will harden and be ready to enjoy!
- Once hardened it will keep in an air tight container at room temperature.
Notes
- Sprinkles for fun: While the chocolate crackles are still warm you can add some sprinkles for colour and fun.
- Add chocolate chips: If you want a more decadent chocolate rice krispie treat you can add chocolate chips when you are stirring through the puffed rice cereal. Add up to 1 cup of your favourite chocolate chips or mini m & ms.
- Make it a slice! You can press the chocolate crackle mix into a lined cake tin with a spatula and slice it into pieces when cool rather than serving in cupcake cases.
- Rice bubbles: This is a puffed rice cereal, if you need gluten-free check that the puffed rice cereal you use is gluten-free. Rice Krispies is another brand name for rice bubbles. You can also use cocoa-pops (ie chocolate breakfast cereal) when making this recipe.
- Butter: This recipe will work also with coconut oil
- Honey: This recipe will also work with maple syrup or rice malt syrup.
- Sugar: I use white granulated sugar but this recipe will work with caster sugar, icing sugar, brown sugar or coconut sugar.
- Salt: You can add a small pinch of salt to your chocolate crackle mix, this will bring out the chocolate flavour especially if you are not using salted butter.
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