Chocolate Crackles

 

(Australian chocolate rice crispy treats)

Chocolate crackles are a favorite of Australian children and are often served at children's parties.

About 24 pieces

• Powdered, or confectioner's, sugar -- 1 cup
• Cocoa powder -- 1/2 to 2/3 cup
• Crispy rice cereal -- 4 cups
• Unsweetened coconut, dried and shredded -- 1 cup
• Coconut oil -- 10 ounces, or about 1 1/4 cups

Method

1. Sift together the powdered sugar and cocoa powder into a large bowl. Stir in the crispy rice and dried coconut.
2. Melt the coconut oil in a small saucepan over low flame. Stir the dry ingredients into coconut oil until well mixed.
3. Scoop small portions of the crackle mix into paper muffin cups. Chill in the refrigerator until firm and serve.

Variations

• Coconut oil can be found in health food and specialty stores. If you can't find coconut oil, eliminate it and the cocoa powder, and substitute one (12-ounce) bag of chocolate chips instead. Melt gently over low heat and stir in the rice crispies and shredded coconut. It won't be quite the same without the coconut oil though.
• Sometimes sultanas, or golden raisins, are mixed in along with the other dry ingredients. Use about 1/4 cup.

Notes

• Some Australian kitchen terms: coconut oil is called "copha", rice crispies are "rice bubbles", and powdered sugar is called "icing sugar".

Adapted from a recipe by Heather Johnpillai

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