Choc Crackles Without Copha Recipes

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CHOCOLATE CRACKLES



Chocolate Crackles image

Quick and easy homemade Chocolate Crackles.

Provided by Jessica Holmes

Categories     Dessert

Time 1h

Number Of Ingredients 5

120 grams (3 cups) Rice Bubbles or Rice Krispies
90 grams (1 cup) desiccated coconut
1 tablespoons cocoa powder
350 grams (2 and 1/3 cups) good quality dark or milk chocolate*, plus extra for drizzling
1 tablespoon coconut oil

Steps:

  • Line a 12-hole muffin pan with cupcake liners. In a large mixing bowl, add rice cereal, coconut and cocoa powder.
  • Break up the chocolate and place it in a small heat-proof bowl. Microwave the chocolate, stirring every 20 seconds, until smooth and melted. Add coconut oil and stir until smooth.
  • Pour the chocolate over the ingredients and stir quickly until all rice cereal is covered. Spoon out chocolate crackle mix into each cupcake liner.
  • Place chocolate crackles in the fridge for at least 30 minutes to set. To serve, melt a little extra chocolate and drizzle over the top.

Nutrition Facts : ServingSize 1 crackle, Calories 234 calories

CHOCOLATE CRACKLES



Chocolate Crackles image

Chocolate Crackles are a classic New Zealand and Australian Kid's Birthday Party Classic! It is super simple, requires no baking, and can easily be made gluten free or Vegan. This recipe for Chocolate Crackle has two versions - the more nostalgic tasting one made with coconut oil and cocoa, and a fancy chocolate crackle made with chocolate.

Provided by Erin Clarkson

Categories     No Bake

Time 10m

Number Of Ingredients 13

70g rice krispies / rice bubbles
50g desiccated coconut
20g powdered sugar
4 tsp cocoa powder (any kind is fine, I used dutch process)
Pinch of salt
160g chopped chocolate (I used half milk and half dark)
25g refined coconut oil
70g rice krispies / rice bubbles
70g powdered sugar
50g desiccated coconut
2 Tbsp Cocoa (any kind is fine, I used dutch process)
Pinch of salt
125g refined coconut oil, melted

Steps:

  • Grease an 8" (20cm) square pan and line with a piece of parchment that extends over the ends slightly to help remove the slice once set.
  • In a large bowl, combine the rice bubbles, coconut, powdered sugar, cocoa powder, and salt.
  • In a heatproof bowl set over a pot of simmering water (make sure the bowl does not touch the water), or in a microwave, melt the chocolate. Add the coconut oil and mix until well combined. The heat of the chocolate should be enough to melt the coconut oil, but re-warm very briefly to help incorporate if needed.
  • Pour the chocolate mixture into the bowl of dry ingredients, and mix well with a spatula until well combined.
  • Transfer to the prepared pan and spread out and then use an offset spatula or spoon to spread smooth.
  • Refrigerate until set, about 45 minutes to an hour, then cut or break into pieces. Store in the fridge in an airtight container.
  • Grease an 8" (20cm) square pan and line with a piece of parchment that extends over the ends slightly to help remove the slice once set.
  • In a large bowl, combine rice bubbles, powdered sugar, desiccated coconut, cocoa, and salt. Add the coconut oil and mix well to combine.
  • Transfer to the prepared pan and spread out and then use an offset spatula or spoon to spread smooth.
  • Refrigerate until set, about 45 minutes to an hour, then cut or break into pieces. Store in the fridge in an airtight container.

CHRISTMAS CHOCOLATE CRACKLES (NO COPHA)



Christmas Chocolate Crackles (No Copha) image

Provided by PlanningQueen

Categories     chocolate

Number Of Ingredients 4

300 grams chocolate (we used Cadbury Dairy Milk)
1½ cups rice bubbles
¾ cup desiccated coconut
200 grams M&Ms

Steps:

  • Place 40 mini patty pans on a tray, ready to add chocolate crackle mixture to. You could use larger sized patty pans if you wish, but these work out to be little bite size treats, perfect for little hands and mouths.
  • Collect 20 red and 20 green M&Ms (or whichever colour you prefer) and set aside.
  • Break the chocolate into small pieces and place in a medium-sized microwave safe bowl (you add the other ingredients to it, so it needs to be large enough to fit all ingredients and be able to stir it easily.)
  • Melt chocolate on high for about 90 seconds. Check and stir. If chocolate needs more melting, do so for 15 second bursts.
  • Add coconut and rice bubbles to the melted chocolate and combine well.
  • Spoon chocolate mixture into the patty pans.
  • Add a M&M to the top of each crackle.
  • Place chocolate crackles in the fridge to set for about an hour.
  • I took the patty pans off the chocolate crackles when I placed them on the platter to serve as a sweet treat Christmas Day.
  • If you have some left over store in an airtight container in the fridge.

CHOC CRACKLES, (WITHOUT COPHA)



Choc Crackles, (Without Copha) image

I put this in a forum as someone was asking for hints on what to use for chocolate crackles in place of copha, so I figured I should make it public on here too. They're very good.

Provided by Droopy Drawers

Categories     Toddler Friendly

Time 15m

Yield 12 crackles

Number Of Ingredients 4

200 g dark chocolate
100 g unsalted butter, softened
5 tablespoons golden syrup
100 g puffed rice cereal (Rice Bubbles)

Steps:

  • Melt the chocolate and butter together in a bowl placed over a pan of simmering water, stirring until melted.
  • Remove chocolate from heat, and stir in the syrup and cereal.
  • Drop spoonfuls of mixture into 12 muffin or cupcake cases. Refrigerate for at least one hour.
  • They will keep in an airtight container for up to 5 days.

CHOCOLATE CRACKLES (NO COPHA, NO HASSLE)



Chocolate Crackles (No Copha, No Hassle) image

I experimented with Chocolate Crackles recipes so I could make them for my Australian friends (minus the copha and icing sugar). This recipe worked well and was relatively hassle free

Provided by Health-Minded Chef

Categories     Dessert

Time 20m

Yield 12 cookies, 12 serving(s)

Number Of Ingredients 5

200 g chocolate chips (dark or semi-sweet)
100 g unsalted butter (or margerine)
100 g crispy rice cereal (Rice Krispies)
1/3 cup shredded coconut (unsweetened)
1 tablespoon honey

Steps:

  • Arrange paper muffin cups on baking sheet and set aside (small size muffin cups work the best).
  • Place cereal and coconut in a large mixing bowl and set aside.
  • Place the chocolate and butter in a microwave dish and melt in microwave on low heat
  • Add Honey and stir quickly to ensure chocolate mixture is smooth and completely melted.
  • Stir chocolate mixture into cereal mixture and blend evenly.
  • Drop spoonfuls of chocolate-cereal mixture into paper muffin cups.
  • Place in freezer for 10 minutes uncovered.
  • Serve at room temperature.
  • Store remaining crackles in airtight container in the freezer for up to 5 days.

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