Christmas Chocolate Crackles No Copha Food

CHOCOLATE CRACKLES

Steps:

• Line a 12-hole muffin pan with cupcake liners. In a large mixing bowl, add rice cereal, coconut and cocoa powder.
• Break up the chocolate and place it in a small heat-proof bowl. Microwave the chocolate, stirring every 20 seconds, until smooth and melted. Add coconut oil and stir until smooth.
• Pour the chocolate over the ingredients and stir quickly until all rice cereal is covered. Spoon out chocolate crackle mix into each cupcake liner.
• Place chocolate crackles in the fridge for at least 30 minutes to set. To serve, melt a little extra chocolate and drizzle over the top.

CHRISTMAS CHOCOLATE CRACKLES (NO COPHA)

Steps:

• Place 40 mini patty pans on a tray, ready to add chocolate crackle mixture to. You could use larger sized patty pans if you wish, but these work out to be little bite size treats, perfect for little hands and mouths.
• Collect 20 red and 20 green M&Ms (or whichever colour you prefer) and set aside.
• Break the chocolate into small pieces and place in a medium-sized microwave safe bowl (you add the other ingredients to it, so it needs to be large enough to fit all ingredients and be able to stir it easily.)
• Melt chocolate on high for about 90 seconds. Check and stir. If chocolate needs more melting, do so for 15 second bursts.
• Add coconut and rice bubbles to the melted chocolate and combine well.
• Spoon chocolate mixture into the patty pans.
• Add a M&M to the top of each crackle.
• Place chocolate crackles in the fridge to set for about an hour.
• I took the patty pans off the chocolate crackles when I placed them on the platter to serve as a sweet treat Christmas Day.
• If you have some left over store in an airtight container in the fridge.

CHOCOLATE CRACKLES (NO COPHA, NO HASSLE)

Steps:

• Arrange paper muffin cups on baking sheet and set aside (small size muffin cups work the best).
• Place cereal and coconut in a large mixing bowl and set aside.
• Place the chocolate and butter in a microwave dish and melt in microwave on low heat
• Add Honey and stir quickly to ensure chocolate mixture is smooth and completely melted.
• Stir chocolate mixture into cereal mixture and blend evenly.
• Drop spoonfuls of chocolate-cereal mixture into paper muffin cups.
• Place in freezer for 10 minutes uncovered.
• Serve at room temperature.
• Store remaining crackles in airtight container in the freezer for up to 5 days.

CHOC CRACKLES, (WITHOUT COPHA)

Steps:

• Melt the chocolate and butter together in a bowl placed over a pan of simmering water, stirring until melted.
• Remove chocolate from heat, and stir in the syrup and cereal.
• Drop spoonfuls of mixture into 12 muffin or cupcake cases. Refrigerate for at least one hour.
• They will keep in an airtight container for up to 5 days.

CHOCOLATE CRACKLES

Steps:

• MELT chocolate chips in a microwave safe bowl on MEDIUM (50% power) for 2 minutes; stir until smooth. Combine with brown sugar, oil and vanilla in medium bowl. Mix well.
• ADD eggs, one at a time, mixing well after each addition. Stir in flour, cocoa, baking powder and salt. Cover and refrigerate about 3 hours.*
• HEAT oven to 350ºF. Lightly spray a baking sheet with no-stick cooking spray.
• PLACE powdered sugar in shallow dish or large resealable food storage bag. Shape dough into 1-inch balls. Roll in powdered sugar or add to bag and shake to coat.
• PLACE about 2 inches apart on prepared baking sheet. Bake 10 minutes, or until almost no indentation remains when touched lightly. Cool on wire rack.
• TIP* Chilling the dough before baking is an important step to ensure the crackled finish.

CHOCOLATE CRACKLES

Steps:

• Mix first 4 ingredients together in a bowl, pour melted copha in and mix well.
• Put in patty cups and refrigerated until chilled.