27 January, 2009
With the oven out of action, the boys and I had to come up with a variety of non-baked treats for their combined birthday party.
Their first choice was chocolate crackles, and I agreed they could each make a batch of 12 to share with their friends.
We used my own recipe as we don’t like either the Australian or the British versions of chocolate crackles.
Australian recipes tend to use Copha, a proprietary name for a fat made from coconut oil, and cocoa.
They tend to be greasy, waxy, crumbly, and not particularly chocolatey.
British recipes tend to use dairy chocolate and butter, making them overly sweet, often excessively buttery, and again rather to greasy.
Both tend to use rather large amounts of icing sugar, further adding to the sweetness.
Our recipe uses dark chocolate, plus a small amount of solid vegetable fat (the sort used to make pastry and with a very neutral flavour) to make the crackles soft enough for small teeth to bite with ease.
They are sweetened, but not heavily.
Stonehead’s Chocolate Crackles
Ingredients
- 200g rice snaps, Rice Bubbles, Rice Krispies or whatever else they’re called
- 100g icing sugar
- 100g dessicated coconut
- 250g dark chocolate
- 50g sold vegetable fat (not coconut fat, must be neutral flavoured, Trex is the UK brand)
Method
- Combine the rice snaps, icing sugar and coconut in a large bowl.
- Break the chocolate into pieces and place in a small pan with the vegetable fat. Melt together over a low heat, stirring frequently.
- Pour the melted chocolate and fat into the rice snap mixture. Stir well until the snaps are thoroughly coated with the mixture.
- Place muffin cases in a muffin tray and fill each with a couple of large spoons of the mixture.
- Refrigerate until set hard.
We’ve found that cheaper, non-brand name rice snaps work better than the more expensive ones, such as Rice Krispies. The branded rice snaps often soften quite quickly, while the cheaper ones keep their crunch.
You can make the chocolate crackles without using the vegetable fat, but the result is very hard—at least until the chocolate softens in your hand.
Don’t be tempted to use dairy chocolate with this recipe as the result is very soft and overly sweet.
They’re mine, all mine!
Definitely not milk chocolate, it usually splits for a start the taste is just revolting when melted.
I tend to use a little butter with dark chocolate.
Great picture! Will give your version a go sometime; not heard of adding a bit of fat to soften them – they can be hard! Like Billy Connelly says – sweeties that *hurt* you LOL
Just remembered I also add syrup rather than sugar
Oh I’m so trying your recipe.
I had fond memories of these as a child that were totally destroyed about 10 years ago when I made some as a ‘grown up’ and was hugely dissapointed by the greasy, sweet experience.
Golden syrup can make them sticky. We like our combination of ingredients as we get a chocolate crackle that’s firm but not hard, rich in chocolate, not greasy, not sticky and not overly crumbly. They also have a good flavour. Yes, there’s been a lot of research going on in the Stonehead food lab!
I’ve never made these, only usually make rice krispie buns (cheapie rice krispies mixed into melted cooking chocolate although these days I tend to buy nice dark chocolate instead). I do remember one of my friends in college making something similar except in a big block which was cut into squares when it had solidified. That used quite a lot of golden syrup and a couple of melted mars bars. Hit the spot during study sessions but have a feeling I’d find it a bit too sweet now.
Have you tried using vegetable oil, say rape seed or sunflower with very little flavour, saves melting it and you might get away with using less to soften. Just a thought, it’s what the food industry usually do, though thats not a recommendation in it’s self!
sounds really delicious .. and so simple to make … Laila .. http://limeandlemon.wordpress.com
Now see I am just not convinced, so there is is only one thing for it. On our next visit you just have to prove it…………..
Do ya think he will fall for it? Nor do I!
I have a rather nasty virus at the moment, so you’ll want to steer well clear. The OH has it as well, so we’re even more of a miserable combination than usual.
See excuses, excuses!
No was thinking more of during the Easter break and stopping somewhere overnight so I can visit others too
Well, if you’d like to try making a New England version of these, try this variation. And I’m sorry that I don’t know quantities — this is one of those recipes that you make by feel, and taste:
Over low heat, in a pan, melt a few handfuls of semi-sweet chocolate chips. If you like, stir in also a scoop of peanut butter (either smooth or crunchy).
After it’s melted, pour it over a few cups of corn or oat flake cereal. (I think your idea of Rice Krispies is also nice.) Mix gently and well, until cereal is coated.
Drop by spoonfuls onto a baking sheet covered with waxed or parchment paper. Put in refrigerator for an hour or so until firm.
Have one with a glass of milk.
Oh, those look good. Bookmarked! I like having no-bake recipes for sweets when I want a little something in the summer and don’t want to heat the kitchen.
Your boys are too cute for words.
I haven’t made these in ages, thanks for reminding me about these….
Gill in Canada
Get better soon Stoney! We miss reading your blog. Hope that you cope with all you have to do and the bad weather whilst having your cold (“cold” seems a tame word for a nasty infection, but I hesitate to use the word ‘flu as I am sure you are too much of a man to call it that unless it truly is.
Get well soon!