This classic chocolate crackles recipe is made with rice bubbles, cocoa, icing sugar, copha and coconut and takes just 10 minutes to make. An Australian favourite kids party food recipe.
I don't know about you, but there's just something about a classic kids party food recipe that brings back ALL the childhood memories!
Whether it's these Chocolate Crackles, Tic Toc Tea Cups, Tiny Teddy Racing Cars, Honey Joys or a simple rocky road, these recipes are are just as delicious as they are quick and easy to make.
Why You're Going to Love This Recipe
There's so much to love about these fun chocolate crackles!
- Make Ahead - this recipe is great for making ahead! Simply prepare a batch of these chocolate crackles a few days in advance and store them in the refrigerator or freezer until ready to use.
- Perfect For Kids - the kids will truly love this fun recipe! Not only will they want to eat these crackles, but they'll want to help make them too.
- Great For Parties - since these are individually served, they are the perfect finger-food or treats for parties and celebrations!
- Minimal Ingredients - made with just five ingredients, you'll love how minimal the prep and clean-up is.
What You Need
This chocolate crackle recipe requires just a handful of simple ingredients to the ultimate dessert recipe.
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Rice Bubbles - also known as "Rice Krispies" in the Unites States, rice bubbles are coated in a chocolate sauce which gives the crackles their texture and flavour.
Icing Sugar - also known as powdered sugar or confectioners' sugar, icing sugar is much finer than regular sugar. You can find it in the baking aisle at your local supermarket.
Coconut - use desiccated coconut (not shredded coconut or coconut flour).
Cocoa - choose an unsweetened cocoa powder.
Copha - copha, or vegetable shortening, is melted down and stirred through the rice bubble mixture to bind them together.
Step by Step Instructions
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Combine
Combine the rice bubbles, icing sugar, coconut, and cocoa powder in large bowl and mix to combine.
Step 2 - Melt
Melt in the copha in the microwave or on the stovetop.
Step 3 - Stir
Stir the melted copha throughout the rice bubble mixture.
Step 4 - Spoon
Spoon the chocolate crackle mixture into cupcake cases.
Expert Tips
Copha will always give you the best chocolate crackle crunch, but you can substitute it for coconut oil, melted butter, or melted chocolate (remove the cocoa powder if you're using chocolate).
*Please note that these substitutions will give you a very different result in both taste and texture depending on what you use.
Place chocolate crackles in an airtight storage container in the refrigerator for up to four days.
You can freeze these treats, too! Once chilled, wrap them individually or separate them with baking parchment paper in an airtight container. Freeze for up to three months.
Related Recipes
For more great kids party food recipes, check out these cute little recipes:
Or our entire Kids Party Food Recipes collection here.
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Chocolate Crackles
Ingredients
- 4 cups (100g) rice bubbles
- 1 cup (130g) icing sugar
- 1 cup (100g) desiccated coconut
- 3 tbs cocoa powder
- 250 g copha (see notes)
Instructions
Conventional Method
- Place the rice bubbles, icing sugar, coconut and cocoa powder in a large bowl and mix to combine.
- Melt the copha in the microwave on 50% power for 2-3 minutes or until melted.
- Stir the copha through the mixture, spoon into cupcake cases and place into the refrigerator to firm.
Thermomix Method
- Melt the copha (chopped) in the Thermomix bowl for 4 minutes, 90 degrees, Speed 3.
- Add the rice bubbles, icing sugar, coconut and cocoa powder and mix for 5-10 seconds, Reverse, Speed 3.
- Spoon into cupcake cases and place into the refrigerator to firm.
Notes
- Copha is a brand of vegetable fat shortening made from hydrogenated coconut oil and can be bought from the margarine/butter section of any major supermarket.
- Substitutions - copha will always give you the best chocolate crackle crunch, but you can substitute it for coconut oil, melted butter, or melted chocolate (just remove the cocoa powder if you're using chocolate).
- Storing - place chocolate crackles in an airtight storage container in the refrigerator for up to four days.
- Freezing - you can freeze these treats, too! Once chilled, wrap them individually or separate them with paper in an airtight container. Freeze for up to three months.
Katharina says
Your recipes are lovely, It is a pleasure to read them and to create all the good things.
Greetings from Germany.
Lucy says
Thank you so much Katharina! I'm thrilled you enjoy them! Thank you from Australia xx
Kate says
Hi,
I dont want to use icing sugar, I substituted maple syrup and they weren't sticking together so well. I thought i might try monk fruit sweetener now, maybe i might whip it up in the blender to make it finer. Do you think the icing sugar helped bind it?
Lucy says
Hi Kate, this recipe definitely needs icing sugar to work!