Chocolate Crackles

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.

Jump to:

• A favourite for decades
• The ingredients
• How to make Chocolate Crackles
• Enjoying and storing your chocolate treats
• More Aussie party food
• Chocolate Crackles Recipe

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. (For more rice bubble recipes, check out the Rice Bubble Biscuits and Rice Bubble Slice.)

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!

The ingredients

Here are the ingredients you'll need to make this recipe:

• rice bubbles (you might know them as Rice Krispies if you live outside of Australia and New Zealand)
• icing sugar
• unsweetened desiccated coconut
• cocoa (dutch-processed cocoa power is ideal as it has a more rich and intense chocolate flavour)
• copha.

VARIATION IDEA: You can also decorate with silver cachous or sprinkles.

You'll also need cupcake tins and some cute patty pans – about 20 of them!

The ingredient quantities are in the recipe card at the end of this post.

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 patty pans.

How to make Chocolate Crackles

You really do only need just minutes to make these!

Stir all ingredients apart form the copha together in a mixing bowl. Next, 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 your chocolate treats

How long do Chocolate Crackles last?

Chocolate Crackles are best kept in an airtight container in the fridge, and will last up to five days.

Do Chocolate Crackles need to be refrigerated?

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.

Can you freeze Chocolate Crackles?

You can also freeze Chocolate Crackles for up to a few months. Wrap individually in plastic wrap before freezing and then defrost before enjoying.

More Aussie party food

Discover more retro classics:

Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)

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