Easter Chocolate Crackles

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  • 225g milk or dark chocolate (milk chocolate makes sweeter crackles)
  • 30g kremelta (about 3 tablespoons)
  • 4 cups rice bubbles (puffed rice)
  • 140g bag mini candy coated chocolate eggs


Line 36 mini muffin cups with mini paper cases.
Gently melt chocolate and kremelta together in a large bowl over a saucepan of simmering water or in the microwave.

Mix in the rice bubbles and mix until well coated.

Spoon mixture into the lined muffin cups and top with mini eggs.

Refrigerate until set.  Store in the refrigerator.

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One thought on “Easter Chocolate Crackles

  1. These look delicious. I used to love chocolate crackles, but avoid them since becoming aware of the dangers of hydrogenated oils (ie. vegetable fat/shortening). I wonder whether virgin coconut oil could be used instead?