CHOCOLATE CRACKLE BUNNIES

CHOCOLATE CRACKLE BUNNIES

A super fun and creative way to keep the kids entertained this Easter!

PREPARATION TIME
30 minutes
COOKING TIME
1 hour

INGREDIENTS

for 24 servings
White Chocolate Crackle:
250g (1 block) Copha
200g White chocolate, chopped (not compound)
125g (1-cup) Icing sugar
60g (1⁄2 cup) Milk Powder
4 cups Rice bubbles
100g (1 cup) Desiccated coconut
Dark Chocolate Crackle:
250g (1 block) Copha
200g Dark chocolate (chopped)
125g (1-cup) Icing sugar
60g (1⁄2 cup) Cocoa powder
4 cups Rice bubbles
100g (1 cup) Desiccated coconut
Icing:
50g Icing sugar
1-2tsp Water
Pink food colouring
Liquorice strips and pink smarties to decorate
PREPARATION TIME
30 minutes
COOKING TIME
1 hour

PREPARATION

1
Chocolate Crackle Base:
2
Line two 30cm x 20cm baking trays with baking paper.
3
In a large bowl combine white chocolate and Copha. Place over a pot of barely simmering water. Stir occasionally until melted. Remove from heat
4
Add Rice Bubbles®, milk powder and coconut in a separate bowl. Stir to combine. Pour crackle mix onto one of the baking trays and spread evenly. Leave on the bench to set.
5
In a large bowl combine dark chocolate and Copha. Place over a pot of barely simmering water. Stir occasionally until melted. Remove from heat.
6
Add Rice Bubbles®, cocoa powder and coconut in a separate bowl. Stir to combine. Pour crackle mix onto second baking tray and spread evenly. Leave on the bench to set.
7
Using a 6cm bunny shaped cookie cutter, carefully cut out bunny shapes. Transfer bunny shapes to a tray or large plate, and leave to set in the fridge for 1 hour.
8
Icing:
9
Sift icing sugar into a medium bowl. Add a few drops of pink food colouring. Add water one teaspoon at a time, mix until a smooth, thick icing is made.
10
Assembly:
11
Put some icing on the liquorice whiskers and stick down onto the crackle. Then put some icing on the smartie and glue it down to the whiskers. Allow icing to set. Serve.
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