Chocolate Crackles (copha free)

Prep Time 15

Cook Time 3

Total Time 18

Servings

Calories 245kcal

400 g dark baking chocolate, broken into squares
1 Tbsp peanut butter, crunchy or smooth - omit for nut allergies or if not desired
1/2 cup desiccated coconut
2 1/2 cups rice bubble cereal

Line a mini cupcake pan with mini cupcake cases. Alternatively, arrange mini cupcake cases on a baking tray or board. Set aside.
Prepare a double boiler with a heat proof mixing bowl over simmering water.
Add dark chocolate to the bowl and gently melt, stirring occasionally.
Once melted, stir through peanut butter until well combined and melted through. Remove from heat.
Stir through coconut.
Gradually add rice bubbles, stirring well after each addition to coat well.
Spoon mixture into cupcake cases, filling them up high! Or to desired size.
Place in refrigerator for 1-2 hours or until completely set.
Serve and enjoy!

Store in an airtight container, refrigerated, for 1 week - 10 days.