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!
- 4 cups Kellogg’s® Rice Bubbles®
- 1 cup icing sugar
- 1 cup desiccated coconut
- 250g copha®*, chopped
- 3 Tbsp cocoa
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
- 100g milk chocolate, broken up
- 50g dark chocolate, broken up
- 100g butter
- 4 tbsp golden syrup
- 100g puffed rice
- 50g milk chocolate, melted
- sprinkles, mini marshmallows, nuts, Smarties, dried fruit or white chocolate buttons
- 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 🙂
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A tragic accident at age 17, resulting in a Bravery Award from the Queen, didn’t deter Debbie from travelling the world. A young retiree, after being made redundant from her 22 year career managing education programs in a men’s correctional centre, she now loves reading, blogging, riding her ebike and a good cup of tea! Also known as Granny Debs to her 4 grandchildren.
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