- 4 x 47g Mars Bars chopped
- 8 g (1 tbs) cocoa powder sifted
- 45 g (3 tbs) cream
- 90 g (3 cups) Rice Bubbles
- 150 g white chocolate melted
- spearmint leaves sliced in half lengthways
- red M&Ms to decorate
- pretzels halved
Place the chopped Mars Bars, cocoa powder and cream into a large microwave safe bowl. Melt on 50% power in 30 second bursts until melted (stirring each time). If using a Thermomix, melt for 2-3 minutes, 50 degrees, Speed 2. Add the Rice Bubbles to the melted Mars Bar mixture. Stir until well combined.
Lightly spray a mini muffin baking tray with cooking oil.
Place spoonfuls of the mixture into each hole and press down firmly. Place into the fridge for 10 minutes to set.
Meanwhile, melt the white chocolate in the microwave on 50% powder, 2-3 minutes (stirring every 30 seconds). If using a Thermomix, melt for 3 minutes, 50 degrees, Speed 2. Remove the chocolate crackles from the muffin tray and place onto a flat board.
To make the Christmas puddings, spread a little white chocolate over the top of the puddings, add 2 slices of spearmint leaves and a red M&M.
To make the reindeers, place 2 pieces of pretzels as antlers and a red M&M as a nose.
Store in the fridge in an airtight container for up to 5 days.
RECIPE NOTES & TIPS
- Spearmint Leaves - cut in half. These are a popular green soft jube lolly in Australia (especially at Christmas time). They are made by Allens, plus there are home brand varieties available too. If you don't have access to Spearmint Leaves, you can use any type of green soft jube lollies
- I recommend buying a new box of Rice Bubbles (Rice Krispies) for this recipe. It's important that the Rice Bubbles are fresh so that the crackles are crunchy.
- Store in airtight container in the fridge for up to 5 days.
- This recipe is not suitable for freezing.
Calories: 56kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 5mg | Potassium: 29mg | Fiber: 1g | Sugar: 5g | Vitamin A: 15IU | Calcium: 9mg | Iron: 0.2mg