Chocolate crackles (also known as chocolate bubble cakes) are a popular children’s confection in Australia and New Zealand, especially for birthday parties and at school fêtes. The earliest recipe found so far is from The Australian Women’s Weekly in December 1937.
The principal ingredient is the commercial breakfast cereal Rice Bubbles. The binding ingredient is hydrogenated coconut oil (such as the brand Copha), which is solid at room temperature. Since making chocolate crackles does not require baking it is often used as an activity for young children.
- 250 g Copha (1 block) (see notes)
- 125 g icing sugar (1 cup)
- 60 g cocoa powder (½ cup)
- 4 cups rice bubbles cereal
- 100 g desiccated coconut (1 cup)
- Line a standard 12 cup muffin tray with paper cases.
- Melt Copha in microwave on high or in a saucepan until fully melted. Mix Rice Bubbles®, icing sugar, cocoa powder and desiccated coconut in a large bowl. Add in the melted Copha, and stir to combine.
- Spoon crackle mix evenly into the prepared muffin cups. Place in fridge for 1 hour to set.
Can be stored in an airtight container in the fridge for up to 4 days.