Follow these steps for perfect results
dark chocolate
unsalted butter
softened
golden syrup
puffed rice cereal
Melt the dark chocolate and softened butter together in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn't touch the water.
Stir the chocolate and butter constantly until completely melted and smooth.
Remove the melted chocolate mixture from the heat.
Stir in the golden syrup until well combined.
Add the puffed rice cereal (Rice Bubbles) to the chocolate mixture and gently fold until the cereal is evenly coated.
Drop spoonfuls of the chocolate-cereal mixture into 12 muffin or cupcake cases, filling each case evenly.
Refrigerate the filled muffin cases for at least one hour, or until the chocolate has set firm.
Once set, remove the chocolate crackles from the muffin cases.
Store the chocolate crackles in an airtight container in the refrigerator for up to 5 days.
Expert advice for the best results
Use high-quality chocolate for a richer flavor.
Ensure the butter is properly softened for easy mixing.
Avoid overheating the chocolate to prevent burning.
Everything you need to know before you start
10 mins
Can be made 1-2 days in advance
Serve in cupcake liners or arranged on a plate.
Serve as a party snack
Include in a lunchbox
Offer as a dessert
Pairs well with chocolate
A classic pairing
Discover the story behind this recipe
Popular children's party treat
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