Chocolate Crackles Without Copha
Easy Chocolate Crackles Without Copha are delicious crunchy chocolate treats popular in Australia. They are made with real chocolate to substitute the copha!
🍫 Why You Will Love This Recipe
- Easy to make chocolate crackles at home using only 4-ingredients.
- Made without copha or coconut oil.
- Peanut butter is added for extra flavor and deliciousness.
📖 What Are Chocolate Crackles?
Chocolate crackles originate in Australia and they’re popular amongst kids and adults alike. You will find them served at kids’ birthday parties and gatherings. They’re also school lunchbox friendly!
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 love these types of recipes, try my 3 Ingredient Chocolate Covered Almonds!
If you’re interested in more popular Australian snack recipes, try my Kid-Friendly Rum Balls, these delicious Peanut Butter Squares With Rice Krispies, and my Homemade Milo Recipe.
📋 Ingredient Notes & Substitutions
Here are the ingredients that you need to make these delicious homemade chocolate crackles:
- Dark chocolate block: Use a good quality plain dark chocolate 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. Use one that is made with cocoa mass and cocoa butter. Use a block of dairy-free dark chocolate for dairy-free chocolate crackles.
- 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.
- Desiccated coconut: I’ve only made this chocolate crackle recipe with desiccated coconut. You might like to try using shredded coconut for extra texture or if you don’t have desiccated coconut on hand.
- Rice bubbles: Known as Rice Bubbles Cereal in Australia or Rice Krispies. You can also use Coco Pops Cereal instead of Rice Bubbles or Rice Krispies.
🥣 Step By Step Instructions
How to make copha free chocolate crackles from scratch in 5 easy steps!
There is a full and detailed recipe card at the bottom of this post.
1) 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.
2) Once melted, stir through peanut butter (if using) until well combined and melted through the chocolate.
3) Stir through the coconut until well combined.
4) Add rice bubbles and mix until completely coated in the melted chocolate.
5) Spoon mixture into cupcake cases, filling them up tall or with desired amount. Place in refrigerator for 1 hour or until completely set. Enjoy!
💭 Tips For Recipe Success
- Use a good quality plain dark chocolate 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. Use one that is made with cocoa mass and cocoa butter.
- The peanut butter is optional. Do not use if someone with nut allergies will be consuming these chocolate crackles. If using, you can use either crunchy or smooth peanut butter.
- You can use Coco Pops Cereal instead of Rice Bubbles or Rice Krispies.
- I use mini cupcake paper cases which make the perfect size chocolate crackles. You can also use regular-sized cupcake paper cases and fill each case with your desired amount.
⏲️ Storage Instructions
Store your chocolate crackles in an airtight container, refrigerated, for 1 week.
Freeze chocolate crackles by allowing them to set initially in the fridge then wrap them individually in plastic wrap. Pop them into a freezer-friendly container separating any layers with a layer of baking paper. Freeze for up to 3 months.
You can defrost chocolate crackles by removing them from the freezer and placing them on your kitchen counter at room temperature until they’re completely thawed.
💬 Recipe FAQ’s
Yes! All you need is real chocolate. Melted chocolate sticks together these chocolate crackles.
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.
You can substitute copha in chocolate crackles with real chocolate. You can use either dark, milk, or white chocolate.
Yes, you can use Coco Pops Cereal instead of Rice Bubbles or Rice Krispies.
🥄 Related Recipes
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 Without Copha
Equipment
- Mini/Small cupcake cases
- mini or regular cupcake pan
Ingredients
- 400 g good quality plain dark chocolate 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!
Video
Notes
Nutrition
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
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!
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
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
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
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!
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