How to Make Chocolate Crackles

Growing up in New Zealand in the Seventies meant that sitting on every table at every child's birthday party, you could always find a plate of Chocolate Crackles just waiting to be devoured by a herd of over-excited children. The Seventies seem to be coming back into fashion (please don't bring back lamé jumpsuits.....), so I decided to resurrect this old childhood favourite.

Chocolate Crackles are incredibly easy to make and do not need any cooking, except for melting the butter, so could happily be made with just the use of a microwave.

I have entered this crackles recipe in the FAT contest as one of the main ingredients is butter!

Here's everything you need:

• Rice Krispies
• Dried coconut
• Butter
• Cocoa powder
• Icing sugar (powdered sugar)
• A muffin tray
• A medium-sized pot
• A wooden spoon
• Cupcake liners

• 125 g/ 4.4 oz butter

• 30 g/ 1/4 cup cocoa powder

• 70 g / 1/2 cup icing sugar (powdered sugar)

• 40 g / 1/2 cup dried shredded coconut

• 60 g / 2 cups Rice bubbles (rice crispies)

Add the cocoa powder and icing sugar.

Stir until they are well mixed with the butter.

Add the coconut and mix well.

Pour in the rice bubbles and stir gently until they are all well-coated with the chocolate mixture.

Put the liners in the muffin tray. You will need about 12 liners.

Spoon in the rice bubble mixture.

Put the try in the fridge for at least two hours for the chocolate crackles to harden.

Dust the chocolate crackles with icing sugar just before putting on the table.

Watch them be devoured!