Chocolate crackle slice

A new version of a old favourite, this chocolate crackle slice updates the classic chocolate crackle. Cut into bars for a crunchy treat if you prefer.

  • 15 mins cooking
  • Makes 48 Item
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Chocolate crackle slice
  • 185 gram dark eating chocolate, coarsely chopped, plus 185g extra, melted
  • 100 gram unsalted butter, coarsely chopped
  • 1/2 cup (175g) golden syrup or treacle
  • 4 cup (140g) rice bubbles
  • 2 teaspoon cocoa powder


Chocolate crackle slice
  • 1
    Grease a 20cm x 30cm rectangular pan and line base and long sides with baking paper, extending paper 5cm over sides.
  • 2
    Stir chopped chocolate and butter in a medium saucepan over low heat until smooth. Remove from heat and stir in golden syrup and rice bubbles.
  • 3
    Spread melted chocolate over base of pan and top with rice bubble mixture, pressing down gently. Refrigerate 2 hours or until firm. Dust with sifted cocoa powder before cutting.