
This recipe first appeared in Food magazine.
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Ingredients
Method
1.Line a muffin pan with 12 paper cases.
2.Place the chocolate and Kremelta in a large glass bowl and microwave on medium power, in 1-minute bursts, until it is melted. Stir until smooth.
3.Add the rice bubbles and mix until they are completely covered with chocolate.
4.Spoon the chocolate crackle mixture into the prepared paper cases. Top with sprinkles, if using. Refrigerate until set.
Note
- This mixture makes about 50 mini chocolate crackles. You could easily use cornflakes instead of rice bubbles.