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Bent Shed Choccie Crackles®

Chocolate-covered rice bubbles sit in white patty cases, looking luscious
A retro family favourite, with some very modern flavours. Pepperberry adds a fruity kick, while wattleseed adds crunch and nuttiness.
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Prep Time 10 minutes

Ingredients
  

  • 4 cups Kellogg's® Rice Bubbles®
  • 1 cup icing sugar
  • 1 cup desiccated coconut
  • 250 g copha®* chopped
  • 3 tbsp cocoa Dutch process if possible
  • 1/2 tbsp ground pepperberry OR ground wattleseed If using both, mix to make up 1/2 tablespoon in total
  • 1/2 cup frozen native berries or fruit such as midyimberry, riberry, lillypilly, quandong (chopped fine) optional

Instructions
 

  • 1. In a large bowl, mix the Kellogg's® Rice Bubbles®, icing sugar, cocoa, pepperberry and/or wattleseed, and dessicated coconut.
  • 2. Slowly melt the copha® in a saucepan over a low heat. Allow to cool slightly.
  • Add to Rice Bubbles mixture, stirring until well combined.
  • 3. Add frozen berries or fruit (if using).
  • 4. Spoon mixture into paper patty cases and refrigerate until firm.

Notes

copha®* - Registered trade mark Peerless Foods. *Kremalta in New Zealand.
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