Chocolate Crackles (Without Copha)

Cookie & Bar, Dessert, Pie, Cake, Ice Cream

Difficulty: Easy Source:

Ingredients

8 ounces coconut oil

5 cups Rice Krispies

1 cup confectioners' sugar

1 cup, unsweetened shredded coconut

4 tablespoons cocoa

Description

This is a recipe that’s been modified to Mum’s recipe quantities & then adapted for taste again (more chocolate & less sugar).

Try using even less coconut oil.

Can add mini marshmallows too.

Directions

Line a muffin pan with paper cupcake liners. Melt the coconut oil in a saucepan over low heat. Once the oil is completely melted, remove it from the heat and allow it to cool slightly.

In a large bowl, mix the Rice Krispies, sugar, coconut and cocoa.

Pour the coconut oil over the mixture, and stir the ingredients until they are combined.

Spoon the mixture into paper the cupcake liners and refrigerate until firm.

Once firm, store in the refrigerator in an airtight container until ready to serve.

Notes

Rice Krispies (USA) and Rice Bubbles (Australia) are the same product. Both of these products contain malt, so if you want to make these gluten free you can easily substitute a similar cereal such as Nature's Path Crispy Rice (USA) or Freedom Foods Rice Puffs (Australia).