Here in Australia chocolate crackles are a childhood favourite. The earliest recipe appeared in the iconic magazine The Australian Women’s Weekly in 1937. The classic version, made with the breakfast cereal Kellogg’s® Rice Bubbles®, is set in a chocolate and copha mix with the addition of coconut. This version is for dark chocolate lovers.
Line a muffin tray with paper muffin cups. In a large glass or microwave proof mixing bowl melt 250g of dark chocolate (preferably at least 50% cocoa) in the microwave in 30 second bursts until you can stir the chocolate and there are no lumps. Add 4 cups of Kellogg’s® Coco Pops® and stir until they are entirely coated with chocolate. Spoon into the prepared muffin cups and refrigerate until set.
michelle picker cooks 