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Chocolate crackles (also known as Chocolate bubble cakes) are a popular children’s confection in Australia and New Zealand, especially for birthday parties and at school fêtes. They are similar to Rice Krispies treats.

The main ingredient is a commercial breakfast cereal known as “Rice Bubbles” in Australia and New Zealand, Rice Krispies in the U.S. and Canada, and “Rice Crispies” in the United Kingdom.

The binding ingredient is hydrogenated vegetable oil (typically Copha, a brand of hydrogenated coconut oil), which is solid at room temperature. Once melted and combined with the other ingredients, it resets to give the recipe its form without baking. Portions are put into cupcake pans until they “set”, usually in the refrigerator. Sometimes these are lined with cupcake papers – round sheets of thin, rounded and fluted paper.

  • Makes/Serves
  • 24 crackles
  • Preparation Time
  • 1 hr
  • Cook | Chill | Freeze
  • 1 - 2 hrs
  • Oven Temperature
  • N/A
  • Oven Setting
  • N/A
  • Freeze
  • No


  • 260g compound chocolate
  • 1 cup desiccated coconut
  • 1½ cups icing sugar
  • 4 cups rice bubbles
  • 250g copha


  1. Mix rice bubbles, icing sugar, cocoa and desiccated coconut in a large bowl.
  2. Slowly melt copha and chocolate in a saucepan, allow to cool slightly, then gently stir into the other ingredients.
  3. Using two teaspoons, spoon the mixture into 24 patty pans.
  4. Place each chocolate crackle on a tray and refrigerate till firm.


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