White Christmas Crackles

Festive White Christmas Crackles with white chocolate, Rice Krispies, coconut, dried fruits, and pistachios. A no-bake treat perfect for holiday celebrations!

Course Dessert

Cuisine Australian

Prep Time 20

Cook Time 5

Total Time 25

Servings mini crackles

Calories 118kcal

Author Samantha Pickthall

Ingredients

400 g (14.1 oz) white chocolate block/bar, broken into squares
1 1/2 cups Rice Bubbles / Rice Krispies
1/4 cup unsweetened shredded coconut, or desiccated coconut
1/4 cup sultanas or raisins, roughly chopped
1/4 cup dried cranberries, roughly chopped
1/4 cup pistachios, shelled and roughly chopped

US Customary - Metric

Instructions

Recipe Note: These crackles can be made in a regular muffin tin instead of a mini muffin tin. Using a regular muffin tin will create larger crackles but yield fewer servings overall.
Prepare Tin: Line a mini muffin/cupcake tin with mini paper liners. Alternatively, use regular-size cupcake paper liners in a regular muffin pan. Set aside.
Melt Chocolate: Set up a double boiler by placing a heat-proof mixing bowl over a small/medium-sized pot of simmering water. Add the broken chocolate and melt over low-medium heat, stirring occasionally until smooth and completely melted.
Remove from Heat: Turn off the heat and carefully remove the bowl from the pot.
Combine Ingredients: Add the Rice Krispies, coconut, chopped sultanas, cranberries, and pistachios to the melted chocolate. Stir well until all ingredients are evenly coated.
Fill Cases: Spoon about 1 tablespoon of the mixture into the paper liners or fill each to your desired amount.
Chill: Place the filled muffin tin in the refrigerator for 1 hour or until set. Enjoy!

Notes

Refrigerator: Store the crackles in an airtight container in the fridge for up to 1 week.

Freezing: To store longer, place them in a freezer-safe container, separating layers with parchment paper. They can be frozen for up to 3 months. Thaw in the fridge overnight before serving.

Nutrition