Chocolate Crackles Without Copha

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

Course Dessert, Snack

Cuisine Australian

Keyword chocolate crackles, rice bubbles, rice krispies

Prep Time 25

Cook Time 5

Chill Time 1

Total Time 1 30

Servings crackles

Calories 134kcal

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

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!

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.