Chocolate crackles

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   (Australian chocolate rice crispy treats)
Chocolate crackles are a favorite of Australian
children and are often served at children's parties, especially
birthdays. Because they are so easy to make, chocolate crackles are a
great way to get your kids involved in cooking. Let them lend a hand!

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
Sift together the powdered sugar and cocoa powder into a large bowl.  Stir in the crispy rice and dried coconut.
Melt the coconut oil in a small saucepan over low flame. Stir the dry ingredients into coconut oil until well mixed.
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".

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jdonly1 Members Profile Send Private Message Find Members Posts Add to Buddy List Cook Joined: 12 February 2010 Location: Australia Status: Offline Points: 180	Post Options Post Reply Quote jdonly1 Report Post Thanks(0) Quote Reply Topic: Chocolate crackles Posted: 22 March 2010 at 00:28
	(Australian chocolate rice crispy treats) Chocolate crackles are a favorite of Australian children and are often served at children's parties, especially birthdays. Because they are so easy to make, chocolate crackles are a great way to get your kids involved in cooking. Let them lend a hand! 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 Sift together the powdered sugar and cocoa powder into a large bowl. Stir in the crispy rice and dried coconut. Melt the coconut oil in a small saucepan over low flame. Stir the dry ingredients into coconut oil until well mixed. 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".

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