Chocolate Crackles

Many countries have a variation of a chocolate, Rice Bubbles based treat. Call me biased but I think Chocolate Crackles are the best.

Alongside Fairy Bread and Honey Joys, Chocolate Crackles are a staple at children’s birthday parties, but can be enjoyed year round.

This recipe holds true to the classic proportions that are marketed by Kellogg’s. Copha is hydrogenated coconut and is only available in Australia. If it is unavailable where you live it can be substituted for coconut oil.

Like many Australian dessert recipes, Chocolate Crackles features desiccated coconut. Note that this is dried, unsweetened coconut and not the sweet coconut that is popular in some countries.

Rice Bubbles are known as Rice Krispies in the U.S.

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Chocolate Crackles

  • Prep Time: 2 Hours
  • Cook Time: 5 minutes
  • Total Time: 2 hours 5 minutes
  • Yield: 12 1x



2 cups of Rice Bubbles

1/2 cup icing sugar

1/2 cup desiccated coconut

125 grams, or 4.4 ounces, of Copha

1 1/2 tablespoons cocoa powder


1. Mix together the dry ingredients in a large bowl.

2. Melt the copha over low to medium heat until fully melted. Pour over the dry mixture. Using a wooden spoon or spatula mix together thoroughly.

3. Spoon the mixture into patty cases. Refrigerate until set. Enjoy!