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An iconic Aussie party treat, Chocolate Crackles are a family favourite for us, and maybe for you too. They’re budget-friendly, with no baking required, and always a real crowd-pleaser.

I wish you could see the joy on Shane’s face when I told him I was making chocolate crackles for the blog. It was like he was 7 and just turned up to a birthday party. A few hours later, after he’d slept off a night shift, I told him that I’d made them, and then given them away (a white lie to get a rise out of him), and the look of shock was everything.

Of course they were sitting in the fridge waiting for him to enjoy, and I was back to being the best wife ever.

If you live in Australia, you’ll know that these are something you usually make Kelloggs Rice Bubbles. I often choose the cheaper, home brand version and they work just as well. So don’t feel you have to go for the more expensive option.

How to make Chocolate Crackles

STEP ONE: Prepare 12 muffin cases or 24 cupcake cases in a cupcake tray.

STEP TWO: Place all of the dry ingredients into a large bowl and mix to combine.

STEP THREE: Melt the Copha in a small saucepan over low heat. Once melted, pour over dry ingredients. Mix to combine.

STEP FOUR: Spoon the mixture into prepared cases, and place in fridge to set for at least an hour.

How long do Chocolate Crackles last?

You can store these chocolate crackles in an airtight container in the fridge for up to 4 days. Alternatively you can freeze for up to 3 months, just wrap individually and store in an airtight container.