Chocolate Crackles
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The last time my friend Jess came to visit me from Australia, I introduced her to Rice Krispies Treats. She in turn couldn’t wait to introduce me to Chocolate Crackles (like Rice Krispies Treats, the Chocolate Crackles recipe is on the back of the Rice Bubbles (what Kellogg’s calls Rice Krispies there) box. However, she said they could only be made with Copha, a refrigerated coconut shortening, or something equivalent. We did a bit of research and found that Crisco wouldn’t work, and Copha was nowhere to be found in the United States. I offered up this solid coconut oil I saw at my local grocery store, but Jess had her doubts, and Carly (another Aussie), suggested Palmin, the German equivalent to Copha. After more research, we located a place in LA that sold Palmin.
So earlier this week, Carly and I trekked down to Torrance (a good 30 minutes from Hollywood) to go to the market at Alpine Village (a German village/tourist attraction) to purchase the Palmin. Side note: we also stopped at King’s Hawaiian restaurant. HOT and FRESH King’s Hawaiian bread–YUM! Anyway, since we had to stop at the grocery to purchase Rice Krispies on the way home, I suggested we buy a container of the coconut oil and do a quarter test recipe with that as well.
What did we learn? Chocolate Crackles can now become an American sensation, because the coconut oil worked just as well, perhaps even better, than the Palmin. As for the crackles, they are super easy to make and absolutely delicious and remind me of Star Crunch or the 100 Grand candy bar, just without the caramel. I highly recommend making them NOW. Thank you Jess and Carly!
Photos of the process here.
Ingredients
4 cups Rice Krispies
1 1/2 cups powdered sugar
3 tablespoons cocoa
1 cup shredded coconut, optional (I omitted this)
250 grams solid coconut oil (I used LouAna brand)
Preparation
- In a large bowl, mix the Rice Krispies, powdered sugar, cocoa, and coconut (if using).
- Over low heat, melt the coconut oil in a saucepan and allow to cool slightly.
- Add to Rice Krispies mixture and stir until well combined.
- Spoon mixture into cupcake liners and refrigerate until firm.
Keep refrigerated until ready to serve. I’m not sure how many it’s supposed to make, but I used 12 regular cupcake liners. You could easily make them smaller and get 24, or use mini liners.
Recipe from my friend, but it’s all over the Internet as well.
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8 Responses to “Chocolate Crackles”
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once I saw it has coconut in it, I turned on the printer. :::printing:::
For a minute when I saw “Chocolate Crackles” in my RSS feed I thought the rest of the world had discovered them! But alas, you just know an Australian.
I’ve never made them with coconut, but I can see that it would work (given the origin of Copha…)
While they’re made with Copha here, I’d give my left leg to find something that didn’t give them the texture of candle wax.
The crackles in your picture are surprisingly yellow. They’re normally very brown (chocolate brown, unsurprisingly).
When I serve these, I also serve “White Chocolate Crackles” with them. I think the white ones taste even better, but the aesthetics of the two colors is nice!
You need:
* 2 cups rice bubbles
* 1 cup milk powder
* 1 cup icing sugar (you call it powdered sugar)
* 100g white cooking chocolate
* 200g Copha
Mix the rice bubbles, milk powder and icing sugar
Melt white chocolate in a double-boiler (or whatever method you want really .. leave it out in the sun .. just melt it!)
Melt the Copha
Pour chocolate over dry ingredients, then pour the Copha
Mix it all up and spoon it into the cupcake liners.
Refrigerate until set. Makes about 30.
I think this is a similar recipe to what we call ‘White Christmas’ only the serving is as a cupcake rather than a slab cut into bars.
@Rick – I think the color difference has to do with either the cocoa or the powdered sugar. My friend said hers are darker too, but she also noticed a difference in the texture of the sugar. Who knows…
Yum! I’ve only ever made these with plain old butter. Solid coconut oil sounds (and looks) much more appealing!
Did the coconut oil give them a strong flavor of coconut? While I would happily eat them if they tasted of coconut, my husband would not. I certainly don’t need to eat a batch all by myself (even a small one).
@Seanna Lea – The coconut oil has no flavor. I absolutely HATE coconut so if they tasted the slight bit of coconut I wouldn’t have eaten them, trust me!
These are my favourite when they’re cold! heh, almost like a decadent breakfast…:)
@Hillary That’s great to know. I will have to try them!