The Australian classic primary school treat – dairy-free chocolate and gluten-free rice cereal combine to form chocolate crackles.

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For those of you from Australia, these should take you back to your childhood.  I remember a number of potluck meals, and primary school get togethers, where chocolate crackles were THE thing to bring and eat.  But the traditional recipe calls for copha … which I understand to be high in lots of stuff that really isn’t good for you.  Add that to the fact that it’s not available in the US, and I started doing some research on what I could use instead.

I found a box of gluten-free puffed rice cereal at the local grocery store (who knew that Rice Bubbles and it’s generic counterparts contained gluten … and why??), and instead of making something healthy, like my rice krispie bars (recipe here),  I thought I’d go back to my childhood and embrace all things chocolate and rice.  Things that crackle together!

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Chocolate crackles

Prep Time 10 minutes
Cook Time 1 hour

Ingredients

  • 2 cups puffed rice cereal gluten-free
  • 3/4 cup sweetened coconut
  • 250 g chocolate chips dairy free if needed

Instructions

  1. Melt the chocolate chips until smooth, either in a double boiler or in a microwave.
  2. Mix together rice cereal and coconut with the melted chocolate until totally coated.
  3. Spoon into prepared muffin tin liners and chill in refrigerator for at least an hour.
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