Chocolate Crackles

THIS POST MAY CONTAIN AFFILIATE LINKS.

Sharing is caring!

Chocolate crackles are a Kiwi childhood institution at birthday parties, they are easy to make, easy to adapt for allergies and absolutely delicious!

Chocolate crackles in multi coloured reusable silicone cupcake liners on a white bench top scattered with heart shaped sprinkles.

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).
butter, puffed rice, honey, cocoa, sugar and desiccated coconut laid out on a bench top

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

Honey, butter and sugar in a saucepan on an induction element.

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.

Foaming caramel in the bottom of a saucepan.

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.

Desiccated coconut being stirred through a chocolate batter in a saucepan.

Step five: Add the rice bubbles. Stir until well combined

Puffed rice cereal in a saucepan with a chocolate batter.
Chocolate crackle mix in a saucepan.

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

An ice cream scoop of chocolate crackle mix being held above a muffin tray.
Chocolate crackle mix in 12 multi coloured cupcake liners in a muffin tin.

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.


Chocolate rice krispie treats on a white platter

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.
A chocolate crackle in a pink cupcake liner with pink and white heart shaped sprinkles.

FAQs

What can I use instead of copha?

You can make chocolate crackles with butter or coconut oil, rather than copha or vegetable shortening.

What are chocolate crackles made of?

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.

A chocolate crackle in a pink cupcake liner on a porcelain cupcake stand.
Chocolate crackles in multi coloured reusable silicone cupcake liners on a white bench top scattered with heart shaped sprinkles.

If you made my Chocolate Crackles  or any other recipes on the blog please :

  • leave me a comment and a star rating below to let me know how you got on, I love hearing from you.
  •  FOLLOW ME on FACEBOOK,  INSTAGRAM,  PINTEREST to see more kid-friendly food and what I’m getting up to.

A chocolate crackle in a pink cupcake liner with pink and white heart shaped sprinkles.

Chocolate Crackles

Chocolate crackles are a favourite at birthday parties and children's celebrations, easy to make and so fun to eat.
Print Pin Rate
Course: Baking
Cuisine: New Zealand
Keyword: dairy-free rice bubble slice, gluten-free rice bubble slice, honey rice bubble slice, rice bubble recipe, rice bubble slice, rice bubble square, rice krispie treat
Servings: 12 crackles
Calories: 73kcal
Author: Stacey

RATE THIS RECIPE

5 from 1 vote

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.

Nutrition

Serving: 1crackle | Calories: 73kcal | Carbohydrates: 15g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 1mg | Sodium: 12mg | Potassium: 60mg | Fiber: 1g | Sugar: 9g | Vitamin A: 17IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 0.5mg

Sharing is caring!

Quick Start Guide To BLW

Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.