Ingredients for Cherry Ripe Crackles
- Desiccated Coconut
- 6 cups Rice Bubbles cereal
- Glace Cherries
- Dark Chocolate Chips
- 60g margarine
- 2 tablespoons golden syrup
- 1 teaspoon coconut essence
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How to Make Cherry Ripe Crackles
- Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
- Spread 1 cup of desiccated coconut on the prepared baking tray and toast in the preheated oven for 5-7 minutes, or until lightly golden brown. Keep a close eye on it to prevent burning. Remove from oven and set aside to cool.
- In a large mixing bowl, combine 6 cups of Rice Bubbles cereal, 1 cup of chopped glace cherries, and the toasted coconut.
- Roughly chop 200g (approximately 2 standard bars) of Cherry Ripe chocolate bars.
- In a microwave-safe bowl, combine the chopped Cherry Ripe chocolate, 60g of margarine, and 2 tablespoons of golden syrup.
- Microwave on high for 1-minute intervals, stirring well after each interval, until the chocolate is completely melted and smooth. (Total time should be around 2-3 minutes depending on microwave wattage)
- Stir in 1 teaspoon of coconut essence into the melted chocolate mixture.
- Pour the melted chocolate mixture over the rice bubble mixture and gently fold until all the ingredients are evenly coated.
- Using a spoon, fill 24 paper patty cases with the chocolate mixture, pressing down gently to compact the mixture.
- Refrigerate for at least 30 minutes, or until the crackles have set completely.
- Once set, remove from the refrigerator and enjoy your delicious Cherry Ripe Crackles!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
14g
Fat
5g
Carbs
2g
