Makes: about 16–20
Prep: 20 minutes
Chill: 1 hour
Ingredients
• 5 cups Rice Bubbles
• 250 g milk chocolate, broken into pieces
• 100 g Copha or coconut oil
• ½ cup icing sugar
• 150 g white chocolate, for topping
• Your choice of Christmas sprinkles/toppings.
Method
1. Line a tray with baking paper.
2. Place the milk chocolate and Copha in a heatproof bowl. Melt gently in the microwave in 30-second bursts, stirring between each, until smooth.
3. In a large bowl, combine the Rice Bubbles, icing sugar and coconut.
4. Pour over the melted chocolate mixture and stir gently until everything is evenly coated.
5. Spoon the mixture into small silicone moulds, mini muffin tins or paper cases. Press down lightly so the crackles hold together. Or simply roll into balls with your hands.
6. Refrigerate for about 1 hour, or until completely firm.
7. Melt the white chocolate and spoon a small amount over the top of each crackle, letting it spread slightly like icing.
8. Before the white chocolate sets, decorate with red sprinkles, holly decorations or edible gold details.
9. Return to the fridge for another 15-20 minutes until set.
Keep refrigerated until serving.
