or scroll for tips (and a little nostalgia).
They’ve been a party favourite for decades. Chocolate Crackles are the crunchy, chocolate-y treat that many Aussies grew up with.
You’ll need just five ingredients and ten minutes to make these nostalgic no-bake treats.
Chocolate Crackles: a favourite for decades
These party favourites go way, way back to the 1930s.
Rice Bubbles, one of the key ingredients, have been around since 1928. You might know them as Rice Krispies if you live outside of Australia and New Zealand.
Five years later, in 1933, Copha became available. This ingredient, a vegetable shortening made with more than 99% coconut oil and less than 1% soy lecithin, quickly became popular with home cooks.
It didn’t take long for both of these ingredients to come together in a recipe that we’ve never forgotten.
“Everybody is crazy about chocolate crackles” screamed a headline in 1939.
During the 1980s, we were still crazy about them – they were amongst the spread at most kids party I remember and always available to purchase at fetes.
We might not see them as much these days, but whip up a batch and you’ll remember why we went a little wild about Chocolate Crackles!
Here are the ingredients you’ll need to make this recipe:
- rice bubbles
- icing sugar
- desiccated coconut
You can also decorate with silver cachous or sprinkles.
Scroll to the bottom of the post for the recipe card which contains the precise modern ingredient measurements.
I’ve translated this recipe directly from several newspaper clippings from the 1930’s era.
The main difference between this recipe and the modern recipes is that this one uses slightly less copha (225 grams compared to 250 grams). I found it to be the perfect amount that avoids the pooling of copha in the bottom of the pans.
Let’s make Crackles
You really do only need just minutes to make these.
Stir all ingredients apart form the copha together in a mixing bowl.
Melt the chopped copha over very low heat. I use gas 1, the very lowest setting.
Pour the melted copha into the dry ingredients and stir to combine.
Spoon into paper patty cases and place into fridge to set.
Enjoying and storing Chocolate Crackles
Your Crackles are best kept in an airtight container in the fridge, and will last up to five days.
You can store them at room temperature for a few days, provided it’s not the middle of an Aussie summer without air-conditioning. Copha will remain stable only up to 36 degrees Celsius, so expect melted treats above that temperature.
You can also freeze Chocolate Crackles for up to a few months. Wrap individually in plastic wrap before freezing and then defrost before enjoying.
- 4 cups rice bubbles
- 1 cup icing sugar
- 1 cup desiccated coconut
- 3 tablespoons cocoa
- 225 grams copha
- Prepare patty cake tins with patty papers. You'll need between 18 and 28 depending on the size.
- Mix together all ingredients apart from copha in a mixing bowl.
- Chop copha and melt slowly over very low heat.
- Pour melted copha into the dry ingredients and stir until well combined.
- Spoon into patty cases and refrigerate until set.