Classic chocolate crackles ready to serve — a party-perfect Aussie recipe and one of the most loved aussie chocolate recipes.
Hi again, I’m Ella, your friendly Australian home cook who never turns up to a birthday, picnic or school fete empty-handed. If you grew up here, you already know the magic of a tray of shiny paper cases filled with chocolatey crunch.
If you didn’t, I’m thrilled to introduce you to the chocolate crackles recipe that has powered school cake stalls and backyard birthdays for generations.
We are talking no-bake, big crunch, deep cocoa flavour and the easiest clean-up ever. By the time you reach the end of this guide you will know exactly how to make them the classic way, how to swap ingredients to suit your pantry, and how to keep that perfect crackle for days.
This chocolate crackles recipe is the definition of an easy Australian crowd-pleaser. It comes together in minutes, rests in the fridge, and tastes like pure nostalgia. I have tested every variation I could think of so you can choose your own adventure. Want gluten free or dairy free? I have you covered.
Prefer less sweet? Done. Need a lunch-box friendly version for summer? There’s a trick for that too. Let’s crackle on.
Chocolate crackles hit that sweet spot between playful and practical. Kids love the bite and the shine. Grown-ups love that one batch turns out a crowd of perfect little treats with almost no effort. A proper chocolate crackles recipe is also wonderfully forgiving. You can scale it up for a class party or halve it for a quiet weekend treat.
There is also that unmistakable Aussie twist. Most of us were taught to melt copha with cocoa and sugar, then fold through Rice Bubbles and coconut. The result is a chocolatey snap that holds its shape even outdoors on a warm day.
When I post an aussie chocolate crackles tray on my socials, the comments are always the same: “Tastes like my nan’s,” followed by “I forgot how good these are.” That sense of memory is a big part of why this easy Australian classic refuses to go out of style.
A great chocolate crackles recipe is simple, but each ingredient does a specific job. Here is the line-up with tips gathered from many, many batches.
The backbone of the crunch. Choose fresh puffed rice for maximum snap. Stale cereal gives a chewy finish, so open a new box if you can.
This adds flavour and a second kind of crunch. Fine, unsweetened coconut is traditional. Shredded coconut works in a pinch but makes a looser mix.
Provides sweetness and a smooth texture that coats every grain of cereal. If your icing sugar contains a little starch, that’s fine. Sift if lumpy.
Gives the chocolate flavour. Use regular unsweetened cocoa for classic colour and taste. Dutch process cocoa gives a deeper colour and a slightly mellower flavour. Either works beautifully.
Copha is stabilized coconut fat that sets firm when chilled, which is why it has been the backbone of aussie chocolate crackles for decades. If you cannot find it, use refined coconut oil.
Refined is less coconut-forward than virgin. If you only have virgin coconut oil, reduce it slightly and chill well for a firm set.
Optional but delightful. It elevates the chocolate notes and balances sweetness.
Mini marshmallows, chocolate chips, crushed freeze-dried berries, or finely chopped roasted nuts are lovely additions. If you want easy aussie crackles for a school setting, skip the nuts and use coloured sprinkles on top.
The crisp texture comes from two things working together. First, puffed rice brings lots of airy pockets that stay crunchy if you keep moisture low. Second, the fat and sugar mixture forms a thin shell as it sets in the fridge. That shell keeps air out and crunch in.
If your chocolate crackles recipe ever turns soft, it usually means one of two things: the cereal was not fresh or there was too much moisture in the mix. Measure carefully and chill promptly for best results.
Line a muffin tray with paper cases. This keeps the sides neat and makes transport simple.
Set a heatproof bowl over a saucepan of gently simmering water. Add chopped copha. When half melted, whisk in cocoa and icing sugar. Continue whisking just until smooth and glossy.
Take the bowl off the heat and let it cool for 3 to 4 minutes. The mix should be warm and pourable, not hot.
Tip from years of school fete batches: aim for a silky mixture. If it looks split, a small splash of warm milk or water and a brisk whisk will bring it back.
In a big bowl, mix Rice Bubbles, coconut and a pinch of salt. If using add-ins, scatter them through now.
Pour the chocolate mixture over the cereal. Use a spatula to fold quickly and gently until every piece glistens. Work fast so the mix does not start setting in the bowl.
Spoon into cases, pressing lightly with the back of the spoon to remove big air pockets without crushing the cereal.
Refrigerate for 30 to 45 minutes until firm to the touch. The set time depends on your fridge and the size of your cases. Once set, keep them chilled if the day is warm or store at cool room temperature in winter.
You just made a perfect batch using a rock-solid chocolate crackles recipe. Resist the urge to test them before they set. I know, impossible.
One joy of this treat is how flexible it is. Here are my favourite spins that still respect the spirit of this aussie recipe with chocolate.
Stir in 1 cup mini dark chocolate chips once the mixture has cooled slightly. You get little pops of melty goodness.
Fold through ½ cup chopped glace cherries and ½ teaspoon vanilla. A festive option that looks pretty on a party table.
Replace 2 tablespoons of the cocoa with Milo. Very Australian and very kid-approved.
Swap half the Rice Bubbles for Coco Pops. It is richer and more chocolate forward.
Drizzle set crackles with a little caramel sauce and a tiny pinch of sea salt flakes. Use sparingly so you keep the crunch.
Press coloured hundreds and thousands into the tops before chilling. Perfect for entertainment trays.
Use refined coconut oil, vegan icing sugar, and plant-based chocolate chips if adding extras. Check your cereal is vegan.
Use a gluten-free puffed rice cereal and confirm that your icing sugar and cocoa are certified gluten free.
Cut the icing sugar by one third and add an extra tablespoon of cocoa. You will get a slightly firmer set and a grown-up chocolate bite.
A chocolate crackles recipe is tailor-made for busy weeks. Make them up to four days ahead. Store in an airtight container with baking paper between layers. Keep them in the fridge in summer or if your kitchen runs warm. On cool days you can leave them at room temperature on the counter.
For lunch boxes, freeze the crackles on a tray for 20 minutes then pack in a container. They slowly thaw on the way to school and arrive crisp.
Transport to parties in the same muffin tray you used to set them. Slip the tray into a shallow box so nothing tips over. If you are stacking layers in a tin, use baking paper to prevent sticking.
My crackles collapsed or look oily.
The mixture was too warm when added to the cereal or the cereal was crushed as you mixed. Let the chocolate base cool for a few minutes and fold gently.
They are soft.
The cereal was stale or the ratio was off. Add ½ cup more cereal to the next batch or reduce the fat by a tablespoon. Always chill promptly.
White patches appeared on top.
That is just fat bloom from the setting fat. It is safe to eat. Next time, let the mixture cool a little longer before folding through and avoid sudden temperature changes.
They taste too sweet.
Use less icing sugar and add a little extra cocoa. The chocolate crackles recipe below lists a range for sweetness so you can choose.
They stick to the paper cases.
Use good quality cases and let them set fully. You can also lightly mist the inside of each paper case with spray oil.
When I was eight, my nan handed me a wooden spoon and a big yellow bowl and taught me her chocolate crackles recipe. She said the trick was to listen for the sound. When you fold the glossy chocolate through the cereal you should hear the soft tap of bubbles against the bowl, not a crunch. Taps mean you are being gentle, and gentle means every puff stays whole.
Years later when my daughter’s footy team needed snacks for a fundraiser, I pulled out that yellow bowl. I measured, folded, and filled paper cases like a one-woman factory.
We sold every single crackle before halftime. A little boy with a chocolate moustache asked if he could have just one more because it tasted like holidays. That is the magic for me. Food that connects us to a memory, a person, a place.
Every batch I make still carries Nan’s patience and that careful listening for tiny taps in the bowl.
24
servings15
minutes160
kcal45
minutesThis is the classic chocolate crackles recipe Australians know and love, tested for foolproof crunch and rich cocoa flavour. The mixture uses the traditional coconut fat base for a firm set and a shiny finish. It is an easy Australian party staple that scales beautifully.
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
Use puffed rice like Rice Bubbles. The structure is light and strong, which gives the signature crunch. Some people like to swap half for Coco Pops for extra chocolate flavour.
Yes. Refined coconut oil works well. Use 220 g and keep the finished crackles chilled if the day is warm. The set will be slightly softer than copha but still crisp.
Usually the cereal was stale or the mix contained a little too much fat. Use new cereal and cool the chocolate base a couple of minutes before you fold it in. Store the finished crackles in an airtight container.
You can. Freeze on a tray until solid, then move to a container. Thaw in the fridge. The crackle stays crisp because there is so little water in the recipe.
Use mixed paper case colours and top some crackles with tiny marshmallows, others with sprinkles and a few with white chocolate drops. Add fresh strawberries or orange wedges around the edge of the platter.
Last term our school held a spring fete on a day that was already packed with sport and errands. I had exactly one hour to contribute something to the cake stall. I grabbed the pantry staples and doubled my chocolate crackles recipe.
While the copha melted, I set out two muffin trays with paper cases. Mixing took five minutes. The trays went into the fridge while I packed sports gear. By the time the car was loaded, the crackles were set. We drove to school with two full trays that vanished in ten minutes.
If you need a reliable bake sale hero with Easy-to-follow instructions, this is it. It is the definition of an easy Australian classic that makes you look like you tried much harder than you did.
When people ask me for an easy treat that always makes friends, my answer is the same every time. Make this chocolate crackles recipe.
It is quick to stir, fun to decorate and a guaranteed hit at birthdays, barbecues and cake stalls. With fresh cereal, a good chill and a little patience you will get that perfect nostalgic crunch every single time.
Whether you keep them classic or try one of the variations above, I hope this becomes your go-to aussie chocolate crackles method, ready whenever you need a tray of pure joy.
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