Chocolate Crackle Bunnies

By April 9, 2019Easter

Serves 24   |   Prep Time: 30 mins  |   Set Time: 1 hour

Ingredients

White chocolate crackle
250g (1 block) Copha
200g White chocolate,
chopped (not compound)
125g (1-cup) Icing sugar
60g (½ cup) Milk Powder
4 cups Rice bubbles
100g (1 cup) Desiccated
coconut

Dark chocolate crackle
250g (1 block) Copha
200g Dark chocolate
(chopped)
125g (1-cup) Icing sugar
60g (½ cup) Cocoa powder
4 cups Rice bubbles
100g (1 cup) Desiccated
coconut

Icing
50g Icing sugar
1-2tsp Water
Pink food colouring
Liquorice strips and pink
smarties to decorate

Method

Chocolate Crackle Base
1. Line two 30cm x 20cm baking trays with baking paper.
2. In a large bowl combine white chocolate and Copha.
Place over a pot of barely simmering water. Stir
occasionally until melted. Remove from heat.
3. Add Rice Bubbles®, milk powder and coconut in a
separate bowl. Stir to combine. Pour crackle mix onto
one of the baking trays and spread evenly. Leave on
the bench to set.
4. In a large bowl combine dark chocolate and Copha.
Place over a pot of barely simmering water. Stir
occasionally until melted. Remove from heat.
5. Add Rice Bubbles®, cocoa powder and coconut in a
separate bowl. Stir to combine. Pour crackle mix onto
second baking tray and spread evenly. Leave on the
bench to set.
6. Using a 6cm bunny shaped cookie cutter, carefully cut
out bunny shapes. Transfer bunny shapes to a tray or
large plate, and leave to set in the fridge for 1 hour.

Icing
1. Sift icing sugar into a medium bowl. Add a few drops
of pink food colouring. Add water one teaspoon at a
time, mix until a smooth, thick icing is made.

Assembly
• Put some icing on the liquorice whiskers and stick
down onto the crackle.
• Then put some icing on the smartie and glue it down
to the whiskers.
• Allow icing to set.
• Serve.

Note

You can use the left over crackle to make crackle popcorn, Place the left-over’s in a microwave safe bowl, heat on medium (50%) power for 1minute, pour onto a tray lined with baking paper. Leave it to set on the bench for 20 minutes or until firm to touch. Pinch off walnut sized pieces and shape into popcorn, once all the mix is used up put popcorn in the fridge to set around 1 hour. Store crackle shapes in an airtight container in the fridge for up to 4 days.