This chocolate crackles recipe is the classic Aussie party treat: Rice Bubbles, cocoa and coconut, held together with copha. No oven, just 15 minutes of mixing and a quick chill.
Chocolate crackles have been around for a long time. One of the earliest known recipes appeared in The Australian Women’s Weekly back in 1937. They’re still a birthday party favourite today.
Table of Contents
The secret to crunchy chocolate crackles
Two things matter most. Use a fresh box of Rice Bubbles, as stale cereal turns chewy.
And let the melted copha mixture cool for 3 to 4 minutes before you mix it in, so it coats the cereal without making it soggy.
Chocolate crackles ingredients
- Rice Bubbles: or any puffed rice cereal.
- Desiccated coconut: adds flavour and extra crunch.
- Icing sugar: sift it if it’s lumpy.
- Cocoa powder: regular cocoa is classic. Dutch cocoa gives a darker colour.
- Copha: sets firm in the fridge. Can’t find it? Use refined coconut oil and keep the crackles cold.
Chocolate Crackles Recipe
Course: DessertCuisine: AustralianDifficulty: Easy24
crackles15
minutes160
kcal45
minutesThe classic Aussie chocolate crackles with Rice Bubbles, cocoa, coconut and copha. No baking, a firm crunchy set and easy to make for a crowd.
Ingredients
4 cups (140 g) Rice Bubbles or other puffed rice cereal
1 cup (80 g) desiccated coconut, unsweetened
¾ to 1 cup (90 to 120 g) icing sugar, sifted, to taste
¼ cup (25 g) unsweetened cocoa powder
250 g copha, chopped small, or 220 g refined coconut oil
1 teaspoon vanilla extract, optional
Pinch of fine salt
Optional toppings: coloured sprinkles, mini marshmallows, or chocolate drops
Directions
- Line a muffin tray with 24 mini paper cases or 12 standard cases.
- Place copha in a heatproof bowl set over a saucepan with a few centimetres of gently simmering water. Stir until nearly melted. Whisk in cocoa and icing sugar until smooth. Remove from heat. Stir in vanilla and a pinch of salt. Let the mixture cool for 3 to 4 minutes so it is warm but not hot.
- In a large mixing bowl, combine Rice Bubbles and coconut.
- Pour the chocolate mixture over the cereal. Use a flexible spatula to fold quickly and gently until every bit is coated. Add any optional mix-ins now.
- Spoon the mixture into cases, filling each to the top. Lightly press down to tidy the surface. Decorate with sprinkles if using.
- Chill for 30 to 45 minutes until set. Serve cool. Store leftovers in an airtight container in the fridge for up to 4 days.
Notes
- For a deeper chocolate taste, use Dutch process cocoa.
- If using coconut oil instead of copha, use refined oil for a neutral taste and keep the crackles chilled in warm weather.
- For less sweet crackles, use ¾ cup icing sugar and add 1 extra tablespoon of cocoa.
- For school events, skip nuts and use plain decorations.
- To make more, keep the same ratios. One and a half times the recipe fills about 36 mini cases.
- In very hot weather, put the tray in the freezer for 10 minutes, then move it to the fridge.
Fun variations
- Milo crackles: swap 2 tablespoons of the cocoa for Milo.
- Coco Pops crackles: use half Rice Bubbles, half Coco Pops.
- Double choc: stir in 1 cup mini choc chips once the mix has cooled a little.
- Cherry: fold in 1/2 cup chopped glacé cherries.
- Less sweet: use 3/4 cup icing sugar and add 1 extra tablespoon of cocoa.
Chocolate crackles troubleshooting
- Soft crackles: the cereal was stale. Open a new box and chill them straight away.
- Oily or flat: the chocolate mix was too hot. Let it cool for a few minutes first.
- White patches: that’s just the fat setting. It’s safe to eat.
- Stuck to the cases: use good quality paper cases and let them set fully.
Make ahead and storage
Make them up to 4 days ahead. Store in an airtight container in the fridge, with baking paper between layers.
For parties, carry them in the muffin tray you set them in.
Recipes you might like
Frequently asked questions
What cereal is best for chocolate crackles?
Rice Bubbles or any puffed rice. Swap half for Coco Pops for extra chocolate flavour.
Can I make chocolate crackles without copha?
Yes. Use 220 g refined coconut oil and keep them in the fridge. They’ll be a little softer.
Why did my crackles go soft?
The cereal was stale or there was too much fat. Use fresh cereal and measure carefully.
Can I freeze chocolate crackles?
Yes. Freeze on a tray, then move to a container. Thaw in the fridge.
How many does this chocolate crackles recipe make?
About 24 mini crackles or 12 standard ones.
This chocolate crackles recipe is quick, cheap and always the first plate to empty. Make a batch the night before your next party.
Enjoy,
Ella x
