Best 5 Choc Crackles Without Copha Recipes
Chocolate crackles are bite-sized treats that are popular in Australia and New Zealand. They are made with rice bubbles, chocolate, butter, and sugar, and are often coated in coconut. Traditionally, copha, a type of vegetable fat, is used in the recipe, but it is possible to make choc crackles without copha. This can be beneficial for those with dietary restrictions or those who simply prefer to avoid using copha. There are several recipes available that use ingredients like butter, coconut oil, or even avocado to replace copha. These recipes produce delicious and crunchy choc crackles that are just as good as those made with copha.
Check out the recipes below so you can choose the best recipe for yourself!
CHOCOLATE CRACKLES
Quick and easy homemade Chocolate Crackles.
Provided by Jessica Holmes
Categories Dessert
Time 1h
Number Of Ingredients 5
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.
Nutrition Facts : ServingSize 1 crackle, Calories 234 calories
CHOCOLATE CRACKLES
Chocolate Crackles are a classic New Zealand and Australian Kid's Birthday Party Classic! It is super simple, requires no baking, and can easily be made gluten free or Vegan. This recipe for Chocolate Crackle has two versions - the more nostalgic tasting one made with coconut oil and cocoa, and a fancy chocolate crackle made with chocolate.
Provided by Erin Clarkson
Categories No Bake
Time 10m
Number Of Ingredients 13
Steps:
- Grease an 8" (20cm) square pan and line with a piece of parchment that extends over the ends slightly to help remove the slice once set.
- In a large bowl, combine the rice bubbles, coconut, powdered sugar, cocoa powder, and salt.
- In a heatproof bowl set over a pot of simmering water (make sure the bowl does not touch the water), or in a microwave, melt the chocolate. Add the coconut oil and mix until well combined. The heat of the chocolate should be enough to melt the coconut oil, but re-warm very briefly to help incorporate if needed.
- Pour the chocolate mixture into the bowl of dry ingredients, and mix well with a spatula until well combined.
- Transfer to the prepared pan and spread out and then use an offset spatula or spoon to spread smooth.
- Refrigerate until set, about 45 minutes to an hour, then cut or break into pieces. Store in the fridge in an airtight container.
- Grease an 8" (20cm) square pan and line with a piece of parchment that extends over the ends slightly to help remove the slice once set.
- In a large bowl, combine rice bubbles, powdered sugar, desiccated coconut, cocoa, and salt. Add the coconut oil and mix well to combine.
- Transfer to the prepared pan and spread out and then use an offset spatula or spoon to spread smooth.
- Refrigerate until set, about 45 minutes to an hour, then cut or break into pieces. Store in the fridge in an airtight container.
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.
CHOC CRACKLES, (WITHOUT COPHA)
I put this in a forum as someone was asking for hints on what to use for chocolate crackles in place of copha, so I figured I should make it public on here too. They're very good.
Provided by Droopy Drawers
Categories Toddler Friendly
Time 15m
Yield 12 crackles
Number Of Ingredients 4
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 (NO COPHA, NO HASSLE)
I experimented with Chocolate Crackles recipes so I could make them for my Australian friends (minus the copha and icing sugar). This recipe worked well and was relatively hassle free
Provided by Health-Minded Chef
Categories Dessert
Time 20m
Yield 12 cookies, 12 serving(s)
Number Of Ingredients 5
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.
Tips:
- Use a good quality chocolate: The type of chocolate you use will make a big difference to the taste of your choc crackles. Use a chocolate that you enjoy eating on its own.
- Don't overcook the mixture: The mixture should be thick and glossy, but not too dry. If you overcook it, the choc crackles will be hard and crumbly.
- Use a variety of toppings: You can use any kind of topping you like on your choc crackles. Some popular options include coconut, hundreds and thousands, and chopped nuts.
- Let the choc crackles cool completely before serving: This will help them to set and firm up. You can store them in an airtight container at room temperature for up to 2 weeks.
Conclusion:
Choc crackles are a delicious and easy-to-make treat that are perfect for any occasion. They're also a great way to use up leftover chocolate. With so many different variations, there's sure to be a choc crackle recipe that everyone will enjoy.
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