M&M Chocolate Crackles
Mix up the humble Chocolate Crackle with this moorish recipe!
Serves
Makes 12Prep
20 minsCook
5 minsMethod
1. Line a 12-hole muffin pan (1/3-cup capacity) with paper cases.
2. Place Copha in a small saucepan and stir over a low heat until melted. Remove from heat. Stand 10 minutes to cool slightly.
3. Reserve 2 tbsp of the M&M’s and set aside. Combine Rice Bubbles, coconut and combined sifted sugar and cocoa in a large bowl. Add in the melted Copha and M&M’s and stir to combine.
4. Spoon crackle mixture evenly among prepared paper cases. Press reserved M&M’s on top of each crackle. Refrigerate for at least 1 hour or until set.
TIP Store crackles in an airtight container the fridge for up to three to four days
Ingredients
- 250g (1 block) Copha
- 180g packet Milk Chocolate M&M’s
- 160g (4 cups) Rice Bubbles
- 100g (1 cup) desiccated coconut
- 80g (2/3 cup) icing sugar mixture
- 35g (1/3 cup) cocoa powder