Do you remember Chocolate Crackles? When I was a child I loved Chocolate Crackles as they were a delicious treat that we were only allowed to enjoy on birthdays.
I don’t think I’ve had a chocolate crackle in 10 years or more, so when one of my fiances workmates put in a request for me to make some White Chocolate Crackles I thought it would be fun. With the festive season quickly approaching though I thought I would turn the White Chocolate Crackles into White Christmas Crackles!
One thing that was present in the crackles I remember from my childhood was Copha, but I didn’t want to use Copha in my crackles. I searched online and came across a White Chocolate Crackles recipe from the lovely Maggie Beer, which didn’t use Copha, so I used that as my base. To that I added different coloured glace cherries, pistachios and coconut.
To take my festive themed treats to the next level I made Christmas tree shaped crackles. I thought the glace cherries and pistachios would sort of act as Christmas tree decorations. Whether they look like Christmas trees or just lumps of crackles is up to your imagination ;)
Were Chocolate Crackles one of your favourite party foods growing up? If not, what was?
Have you got your entry in for my Best Restaurants of Australia and Fresita Give aways?
The Best Restuarants Gift Card give away is your chance to win 1 of 4 $100 gift cards and ends in 2 days. You can enter the Best Restaurants gift card give away here. The Fresita give away gives you a chance to win 1 of 3 6 bottle packs of deliciouse Fresita Strawberry Sparkling Wine and ends in 4 days. You can enter the Fresita give away here. Good luck!!!
Also, if you want to see who was lucky enough to win the De Bortoli Give Away click here.
- 4 cups rice bubbles
- 1 cup shredded coconut
- cup pistachio nuts, lightly toasted ,
- 400g of mixed coloured glace cherries chopped,
- 200g of white chocolate, chopped
- 80ml cream
- 1 tablespoon glucose syrup
- Combine rice bubbles, coconut, pistachios and cherries in a large bowl and stir to combine.
- Melt the chocolate in a bowl over a pot of simmering water. Once melted add the cream and glucose syrup, and stir to combine.
- Pour the chocolate mixture over the rice bubble mixture and stir until everything is coated.
- Place spoonfuls of the mixture into patty cases and chill until set, 2 to 3 hours.