What’s been going on?
Over Easter we had one of our daughters and her family come to stay. It was a lovely weekend of fun, chocolate and sunny autumnal weather.
My son-in-law hails from England and came to Australia with my daughter 10 years ago this year, and he is now an official Australian citizen. But this doesn’t stop him comparing some English customs, food and sayings with our Aussie ones. Which is fair enough!
Case in point Chocolate Crackles.
The two decided to have a Chocolate Crackle bakeoff and none of us were going to complain – as we were the taste testers and judges!
Both parents enlisted the help of 3 year old Emilia and she had the most fun out of everyone!
Original Chocolate Crackles recipe -Aussie style
Ingredients
- 4 cups Kellogg’s® Rice Bubbles®
- 1 cup icing sugar
- 1 cup desiccated coconut
- 250g copha®*, chopped
- 3 Tbsp cocoa
Directions
1. In a large bowl, mix the Kellogg’s® Rice Bubbles®, icing sugar, cocoa & coconut.
2. Slowly melt the copha® in a saucepan over a low heat. Allow to cool slightly. Add to Rice Bubbles mixture, stirring until well combined.
3. Spoon mixture into paper patty cases and refrigerate until firm.
Chocolate Rice Krispie Cakes – English style
Ingredients
- 100g milk chocolate, broken up
- 50g dark chocolate, broken up
- 100g butter
- 4 tbsp golden syrup
- 100g puffed rice
To decorate
- 50g milk chocolate, melted
- sprinkles, mini marshmallows, nuts, Smarties, dried fruit or white chocolate buttons
Method
- STEP 1 Put the chocolate in a heatproof bowl with the butter and golden syrup and gently melt in 10-second bursts in the microwave, or melt it over a pan of simmering water, making sure the bowl doesn’t touch the water. Stir until smooth, then take off the heat and stir in the puffed rice, coating them gently with the chocolate until they are all completely covered.
- STEP 2 Divide the mixture between nine cupcake or 12 fairy cake paper cases – it’s easier if you slide these into a muffin tin as it will help them hold their shape. Leave to set. If you want them to set faster, put in the fridge for 1 hr.
- STEP 3 Drizzle with a little melted chocolate and decorate with sweets, dried fruit or nuts while they are still wet enough to stick them on. Will keep in an airtight container for five days.
And the winner…
I hate to say it but yes, England won the day – it was the real chocolate, the lack of copha, the golden syrup and ultimately they just tasted so much better. Never fear we managed to eat all the entries but we all enjoyed the Rice Krispie version the most 🙂
Are you a chocolate crackle fan too?
If you are, I’d love to know which recipe do you use? I don’t see them around as much these days but when my girls were little they were really popular at kids parties and at special occasions.
Thanks to my daughter and son-in-law for permitting me to share their bakeoff!
Feel like joining in?
It’s always fun joining Canadian bloggers Donna and Deb for their What’s on your plate challenge series each month. These posts go live on the first Wednesday of each month and you can join in too with a food related post, just by adding your post to their linkup.
It’s not too hard a challenge and I can assure you it’s not just for ‘proper’ cooks – as I say every month!
It’s also fun looking at what others are making and how they do things, where they get their inspiration from….
Hope to see you soon 🙂
Deb xx
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Deb's World 
I was uncertain what copha was so checked…and think the English version does sound nicer to be honest, but bet you had fun taste testing!
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I didn’t think about copha being only meaningful to us Aussies! Sorry I should have checked but you’ve worked it out so that’s the main thing. The tasting was lots of fun.
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I used to love chocolate crackles! I might try the English recipe next time, as I’m not keen on copha. Thanks, Deb. Toni x
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I’m with you on the copha Toni!
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I think the first thing I ever learned to “cook” in grade 6 Home Economics class was a version of this. But we used deep fried chow main noodles. I think they were called Chocolate Haystacks. Any way you make it, it’s a fun and tasty treat!
Deb
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Yes Deb I’ve heard of the fried chow mien noodles being used before. Always fun and tasty as you say.
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OK now that I know what Copha is…what a fun day that must have been. My sister and I had bake offs all the time — so many points for each item we made. Wasn’t my Mom wise to fill up her pantry that way? Like Deb I feel like we made these with dried noodles. Bernie
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It was a lot of fun and we all enjoyed the results Bernie. That was a very clever ploy by your mother and it must have worked well.
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I hope neither contestant justified the contest as The Ashes…
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Well now that you come to mention it….
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How much fun is that? These have always been my father’s favourite – so we had them at every family birthday party. We never put coconut in ours – I have no idea why. One Christmas Sarah and I were inspired by the croquembouche challenge on Masterchef and made Dad a cracklebouche (chocolate crackle tower) on Christmas Day.
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Wow a cracklebouche sounds amazing! I like the combination of ingredients in the UK version especially real chocolate.
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Glad to see the UK version triumphing. I thought it might when I saw the ingredients. Having golden syrup and chocolate in it creates thar lovely oozey but crisp texture!
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Yes Gail the chocolate and golden syrup are much nicer than the taste of copha I can assure you.
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Ooh yeah, the English version would get my vote too, for sure! Just the thought of all that real dark chocolate and sweet decadence is making me drool! 😋
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It was delicious Miriam!
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Yum yum! A chocolate rice krispy (from the American part of me) by any name is still delicious! I haven’t any in ages … it was lovely munching down memory lane!
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They’re so good Ju-Lyn, you’ll have to make some now and eat them in real life!
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