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Chocolate Crackles Without Copha

Easy Chocolate Crackles Without Copha are made with real chocolate to substitute the copha! They’re delicious crunchy chocolate treats popular in Australia.

Image of chocolate crackles on a serving board

Chocolate Crackles without Copha

Chocolate crackles are an iconic Australian treat, adored by kids and adults alike. Often gracing the tables of children’s birthday parties and frequently found in school lunchboxes.

But what if you’re trying to make these and don’t have copha on hand? Or you simply don’t want to use copha? Not to worry! The chocolate crackles are made without copha and are just as easy and delicious.

I was inspired by my Chocolate Spiders recipe which also uses melted dark chocolate and peanut butter to stick the fried noodles together. 

If you’re interested in more popular Australian snack recipes try my Kid-Friendly Rum Balls, irresistible Peanut Butter Squares With Rice Krispies, and the comforting Homemade Milo Recipe.

Is there a copha substitute?

Yes! You can substitute copha in chocolate crackles with real melted chocolate. You can use either dark, milk, or white chocolate. 

Ingredient Notes & Substitutions

Ingredients needed to make these chocolate crackles
  • Dark chocolate block: Use a good quality plain dark chocolate bar/block that you would be happy to consume. I don’t recommend a block of compound chocolate that is made with vegetable oils and cocoa powder. For dairy-free dark chocolate crackles, opt for a dairy-free dark chocolate. 
  • Peanut butter: Adds extra flavor but it is optional. Do not add the peanut butter if someone with nut allergies will be consuming these chocolate crackles. If using, you can use either crunchy or smooth peanut butter. 
  • Rice bubbles: Known as Rice Bubbles Cereal in Australia or Rice Krispies. You can also use Cocoa Krispies, aka Coco Pops Cereal, instead of Rice Bubbles or Rice Krispies. 

How to Make Chocolate Crackles (with photos)

A full and detailed recipe card is at the bottom of this post.

Step one: Add the broken-up chocolate block to the mixing bowl of the double boiler and gently melt over low-medium heat until completely melted together and smooth. 

Step two: Once melted, stir through peanut butter (if using) until well combined and melted through the chocolate. 

Process image of melting the chocolate
Mixing through the peanut butter into the melted chocolate

Step three: Stir through the coconut until well combined. 

Step four: Add rice bubbles and mix until completely coated in the melted chocolate.

Mixing through the desiccated coconut
Adding the rice krispies and mixing them through

Step five: Spoon mixture into cupcake cases, filling them up tall or with the desired amount. Place in refrigerator for 1 hour or until completely set. Enjoy! 

Spooning the mixture into the cupcake cases

Expert Tips

  • Chocolate Quality: Always use high-quality chocolate. Since chocolate is a primary ingredient, the better the quality, the better the taste and texture of your crackles.
  • Slow Melting: In your double boiler, always keep the water in the bottom pot at a gentle simmer, not a rolling boil. This ensures consistent, gentle heat and prevents the chocolate in the top bowl from burning.
  • Portion Control: Use an ice cream scoop or a spoon to ensure consistent sizing when shaping your crackles.

Can I use coconut oil instead of copha?

I found that when I tested this recipe using coconut oil instead of copha, it left an oily residue. This is why substituting copha with real chocolate works best.

Can I use Cocoa Krispies For Chocolate Crackles?

Absolutely! You can use Cocoa Krispies, aka Coco Pops Cereal, instead of Rice Bubbles or Rice Krispies. 

Showing the inside of the chocolate crackles

Storage Instructions

Store: Place your chocolate crackles in an airtight container and keep them refrigerated for up to 1 week.

Freeze: After allowing the chocolate crackles to set in the fridge, wrap each individually in plastic wrap. Arrange them in a freezer-friendly container, using baking paper between layers. They can be frozen for up to 3 months.

Thaw: To enjoy from frozen, simply place the chocolate crackles at room temperature on your kitchen counter until fully thawed.

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x

Chocolate Crackles Featured Image

Chocolate Crackles Without Copha


Samantha Pickthall
Easy Chocolate Crackles Without Copha are delicious crunchy chocolate treats popular in Australia. Made with real chocolate to substitute the copha!
4.43 from 7 votes
Prep Time 25 minutes
Cook Time 5 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert, Snack
Cuisine Australian
Servings 20 crackles
Calories 134 kcal

Equipment

  • Mini/Small cupcake cases
  • mini or regular cupcake pan

Ingredients
 
 

  • 400 g (14 oz) good quality plain dark chocolate bar/block of choice, broken into squares or roughly chopped
  • 1 Tbsp peanut butter, crunchy or smooth, omit for nut allergies
  • 1/2 cup desiccated coconut
  • 2 1/2 cups Rice Bubble Cereal or Rice Krispie Cereal

Instructions
 

  • Line a mini cupcake pan with mini cupcake paper cases. Alternatively, use regular-size cupcake paper cases in a regular muffin pan. Set aside.
  • Prepare a double boiler by placing a heat-proof mixing bowl over a small/medium-sized pot of simmering water.
  • Add the broken-up chocolate block to the mixing bowl and gently melt over low-medium heat until completely melted together and smooth.
  • Once melted, stir through peanut butter (if using) until well combined and melted through the chocolate.
  • Turn off the heat and remove the bowl from the pot.
  • Stir through the coconut until well combined.
  • Add rice bubbles and mix until completely coated in the melted chocolate.
  • Spoon mixture into cupcake cases, filling them up tall or with desired your amount.
  • Place in refrigerator for 1 hour or until completely set.
  • Serve and enjoy!

Notes

  • Store: Place your chocolate crackles in an airtight container and keep them refrigerated for up to 1 week.
 
  • Freeze: After allowing the chocolate crackles to set in the fridge, wrap each individually in plastic wrap. Arrange them in a freezer-friendly container, using baking paper between layers. They can be frozen for up to 3 months.
 
  • Thaw: To enjoy from frozen, simply place the chocolate crackles at room temperature on your kitchen counter until fully thawed.

Nutrition

Calories: 134kcalCarbohydrates: 16gProtein: 1gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 3gSodium: 26mgPotassium: 78mgFiber: 1gSugar: 11gVitamin A: 233IUVitamin C: 2mgCalcium: 6mgIron: 2mg
Keyword chocolate crackles, rice bubbles, rice krispies
Tried this recipe? Let us know how it was!

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x

6 Comments

  1. I made this with two changes.

    1: I didnt use peanut butter. Just as well as a child at the party had a peanut allergy.
    2: I was out of desiccated coconut, and used instead seven mini Cherry Ripes. The result was yummy. I have saved the amended recipe for future use!

    1. Hi Arthur, I’m impressed with your creative adaptations! Skipping the peanut butter was a good choice then. Your substitution with Cherry Ripes sounds absolutely delightful. I bet that added a wonderful cherry-chocolate flavor. It’s wonderful to hear that you loved the result and plan to use your modified version again in the future. Thank you for taking the time to share your experience, Arthur! Kindest, Sam

  2. 5 stars
    it’s about time that I could indulge again in a crackle, and they’re even more delightful than before.
    I invented the ‘christmas crackle’ many years ago and now I can reinvent them. Add raisins and fig vincotto.
    I also used gluten free rice bubbles and you wouldn’t know.
    Thanks

    1. Hi Justene, oh fantastic! Glad you can make and enjoy chocolate crackles again 🙂 Absolutely, using GF rice bubbles is an easy swap and they go virtually unnoticed being gluten free. I love your additions of raisins and the fig vincotto, perfect for Christmas and sounds incredibly delicious! Thanks for sharing Justene, Sam x

  3. 5 stars
    Fantastic yummy recipe!! I made 3 batches for school for 3 of my children. I omitted the peanut butter for caution. Using mini cupcakes and 2 tablespoon serves, I yielded 30 crackles. Very happy to find an easy copha free recipe! Thank you very much!

    1. Hi Tarsha! You’re most welcome! I’m so happy to hear you enjoyed these chocolate crackles, absolutely perfect for the kids! Having them in the mini cupcakes is so handy for the lunch boxes too. Thanks for sharing! Sam x

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