This recipe for Chocolate Crackle has two versions - the more nostalgic tasting one made with coconut oil and cocoa, and a fancy chocolate crackle made with chocolate. Chocolate Crackles are made with Rice Bubbles (What we call Rice Krispies in NZ and what we will be using as the name for the rest of the post), chocolate, and coconut. The ones we ate growing up use cocoa powder and either Copha or Kremelta, which is vegetable shortening which is made with predominantly coconut oil. I can't able to find either of those here in the US, so I have two versions - one is a more 'fancy chocolate crackle' with chocolate instead of just cocoa powder, and the the super nostalgic version too.
Ingredients:
- 70g rice krispies / rice bubbles
- 50g desiccated coconut
- 20g powdered sugar
- 4 tsp cocoa powder (any kind is fine, I used dutch process)
- Pinch of salt
- 160g chopped chocolate (I used half milk and half dark)
- 25g refined coconut oil
Instruction:
- 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.
Australian Desserts: Caramel Slice
