Chocolate Crackles

Method

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1. Set 24 paper cases in two 12-hole mini muffin tins, or on a tray.

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2. Sift the icing sugar and cocoa into a large bowl. Stir in the puffed rice and coconut.

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3. Melt the coconut oil in a small saucepan over low heat until liquid, then cool it for 2 minutes.

   Mark done Start 2 min timer

4. Pour the oil over the dry ingredients and stir gently until every piece is coated and the mixture is evenly dark.

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5. Spoon into the paper cases, pressing lightly, and refrigerate for 30 minutes, until set.

   Mark done Start 30 min timer

Chef’s Tips

• Use a solid fat that sets hard. A liquid oil will not set the crackles.
• Sift the icing sugar and cocoa. Lumps do not dissolve in the fat.
• Stir gently so the puffed rice does not crush.

Pairing Suggestions

• Honey joys
• Fairy bread
• A glass of milk

Storage & Reheating

Keep in an airtight container in the fridge up to 5 days. They soften in warm weather.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.