Choc Crackles Without Copha Recipes

CHOCOLATE CRACKLES

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.

CHOCOLATE CRACKLES

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)

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)

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)

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.