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.
Table of contents
Chocolate Crackles
Hi hi! I hope you are well! Just popping in to share this recipe for chocolate crackles with you! These are a NZ (and Australian) Kid's birthday party classic, and I decided a while back I absolutely needed some, so here is a wee recipe!
Chocolate Crackles are made with Rice Bubbles (What we call Rice Krispies in NZ and what I will be using as the name for the rest of the post), chocolate, and coconut. The ones we ate growing up use cocoa powder and either Copha or Kremelta, which is vegetable shortening which is made with predominantly coconut oil. I can't able to find either of those here in the US, so I have two versions - one is a more 'fancy chocolate crackle' with chocolate instead of just cocoa powder, and the the super nostalgic version too.
Both of the Chocolate Crackle recipes are amazing and super easy to make - you will have to let me know which version is your favourite!
Two Recipes for Chocolate Crackle
As I mentioned before, there are two versions of this recipe here for you today. One is the super nostalgic one which is just cocoa powder, desiccated coconut, icing sugar (powdered sugar), rice bubbles and then refined coconut oil. A bunch of people asked for Chocolate Crackles with no Copha, so here you are! Refined coconut oil is processed so it does not have a coconut taste, and works great here.
Then for the second version, melted dark chocolate replaces some of the coconut oil. I still use a little coconut oil in there because it helps with texture, and some cocoa for depth of flavour. The images in this post are of the chocolate version so if you make the coconut oil version it will turn out a little more matte. Both are so, so good. You do you here - the recipe is easy enough that you could easily just make both and compare! I like to cut them into little pieces and then keep them in a box in the fridge.
FAQ for Chocolate Crackle
Rice Bubbles / Rice Krispies are actually sneakily not gluten free, so if you want to make sure this is GF, use regular puffed rice.
The coconut oil ones hold up ok at room temp (bear in mind we are in the middle of winter here in NYC) but I found the chocolate based ones do get a bit melty so I would store it in the fridge!
I haven't tried but I am sure it would be fine - just add an extra handful of rice bubbles!
The coconut oil / cocoa version of this is vegan (provided you are using vegan icing sugar), if you want to make the chocolate one vegan make sure you are using a vegan chocolate!
The chocolate crackle I remember was always made in cupcake liners. I popped it into a square pan just to make it easy but if you want to do it in cupcake liners, you go for it.
I used desiccated coconut which is different to shredded coconut - it's lightly ground so smaller pieces. You can either pop shredded coconut in the food processor or just use it and have slightly bigger pieces!
I did this with refined coconut oil - unrefined would be too strong in coconut taste I think!
I used dutch process cocoa but it doesn't matter what you use - whatever you have on hand is fine.
A half recipe will work great in a loaf pan, but this keeps really well in the fridge so I'd make the full amount if I were you. If you want to double it, it will work great in a 9"x13" pan (20cmx30cm)
Yep! Go for it - add whatever you like!
For more Classic NZ recipes, check out:
Made this recipe and love it?
If you make this Chocolate Crackles recipe, I would LOVE if you could leave me a review below and let me know how you liked it! Please also make sure to tag me on Instagram if you make it!
A note on salt in my recipes
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
Why is this recipe in grams?
I post my recipes in grams because it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. Posting in weight fixes this issue. If you would like the recipe in cups, then you are welcome to convert it yourself via google. However, please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!
Print
Chocolate Crackles
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 8 Servings 1x
- Category: No Bake
- Cuisine: New Zealand
Description
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.
Ingredients
For the chocolate based version:
- 70g rice krispies / rice bubbles
- 50g desiccated coconut
- 20g powdered sugar
- 4 tsp cocoa powder (any kind is fine, I used dutch process)
- Pinch of salt
- 160g chopped chocolate (I used half milk and half dark)
- 25g refined coconut oil
For the Cocoa / Coconut Oil based version:
- 70g rice krispies / rice bubbles
- 70g powdered sugar
- 50g desiccated coconut
- 2 Tbsp Cocoa (any kind is fine, I used dutch process)
- Pinch of salt
- 125g refined coconut oil, melted
Instructions
FOR THE CHOCOLATE BASED VERSION
- 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.
FOR THE COCONUT OIL VERSION
- 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.
Keywords: Chocolate Crackle, Chocolate Crackles, New Zealand, No Bake, Rice Krispies, Chocolate
Comments
Made these yesterday— so quick and good and chocolatey and crunchy! I made the version with chocolate. I didn’t have any coconut oil so I subbed sunflower oil instead and it seemed to be fine!
★★★★★
Ah yayyy so happy that you love! Thank you so much for the lovely review x
I wonder if I can substitute puffed quinoa for the puffed rice. Any idea?
No idea sorry I haven’t tried it! It might work but I don’t know. Let me know if you do 🙂
I made these last weekend, the chocolate version, and they are so so good. Going to make the cocoa version next.
Yayyy so happy you loved!
Perfect for the summer, thanks!
★★★★★
Love these!!!
★★★★★
The chocolate version was EPIC 😍 these are going to be a regular make!
★★★★★
Hi Erin!
Thank you for the recipe! 🙂
I’m wondering if I can substitute refined coconut oil with other oils e.g canola or butter?
Thank you!
Hi! I haven't tried either sorry. I don't think canola oil would work but butter might? No guarantees though
Thank you Erin! 🙂
I made the cocoa version one but with puffed multigrain blend and also unrefined coconut oil. Oh my gosh!!!! This is the best and super easy, and semi healthy for my toddler with these puffs. Thank you!
★★★★★
I have made the chocolate version of these, absolutely loved it. NZ childhood nostalgia.
★★★★★
I make this frequently! Yesterday my market was out of dessicated coconut so I used sweetened flakes and reduced the sugar by 10%. I also use coconut sugar. The market was also out of Rice Krispies so I used Puff Rice and it was STILL delicious!!
★★★★★
Love LOVE this recipe!
I make frequently! We call it Crack!
In fact, my friends request it when I ask what I can bring.
I always make the melted chocolate version and I only use dark - 70% and higher chocolate. I’ve used all sorts of puffed things as the base and I always use coconut sugar.
We top it with Coconut whipped cream! 😊
★★★★★