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How to make Double decker chocolate crackles

Yield = 20
Prep time: 1:10
Cook time: 0:10
Total time: 1:20

Ingredients

Chocolate crackles

  • 125g copha
  • 1/2 cup icing sugar mixture
  • 1/2 cup shredded coconut
  • 2 tablespoons NESTLÉ BAKERS' CHOICE Cocoa
  • 2 cups Coco Pops

White crackles

  • 125g copha
  • 1/2 cup icing sugar mixture
  • 1/2 cup shredded coconut
  • 2 tablespoons coconut milk powder
  • 2 cups Rice Bubbles

Method

  • Step 1 Line 20 holes of two 12-hole, 1/3-cup-capacity muffin pans with paper cases.
  • Step 2 Make Chocolate crackles Heat copha in a small saucepan over medium heat for 5 minutes or until melted. Combine icing sugar, coconut, cocoa and Coco Pops in a large bowl. Add copha. Stir well to combine. Spoon 1 level tablespoon of mixture into 10 paper cases, lightly pressing to compact. Refrigerate for 15 minutes to set.
  • Step 3 Meanwhile, make White crackles Heat copha in a small saucepan over medium heat for 5 minutes or until melted. Combine icing sugar, coconut, milk powder and Rice Bubbles in a large bowl. Add copha. Stir well to combine. Spoon 1 level tablespoon of mixture into remaining 10 paper cases, lightly pressing to compact. Refrigerate for 15 minutes to set.
  • Step 4 Divide remaining chocolate crackle mixture among white chocolate bases. Divide remaining white crackle mixture among chocolate bases. Refrigerate for 40 minutes or until firm. Serve.