Nutella Chocolate Crackles
Long before designer cupcakes and french macarons, Australian kids everywhere celebrated their birthdays with jelly, lamingtons, honey joys and delicious home made chocolate crackles. These things were always one of my favourite childhood party treats. I have distinct memories of my sisters making loads of them for our birthday parties, and they were always one of the first things that we all attacked. There must be something about coating simple breakfast cereals with chocolate and lacing them with sugar that has an instant magnetic affect.
This is a sweet and simple revival of a retro classic that incorporates Nutella. I adapted a recipe for Nutella Rice Cakes from the cookbook pictured above, and took them for a trip back to 1989, when I was 5 years old and had no idea that these things could ever possibly go out of fashion. Here's hoping the PSS Nutella addiction will bring them back to delicious life!
Makes 18 servings
You will need 250 grams of Nutella 250 grams white chocolate 5 cups of puffed rice 1 and a half cups desiccated coconut 18 large paper muffin cases 1/2 cup shaved coconut to garnish
Place the puffed rice in a large mixing bowl.
In the bowl of a bain marie, combine the white chocolate and Nutella to allow to melt together. Continue to mix until completely melted.
Carefully pour the chocolate and Nutella mixture over the puffed rice, and mix. Add the desiccated coconut and mix to combine well.
Place the cases into muffin trays. This helps the cases to retain their shape.
Spoon the mixture evenly into the cases. Top with shaved coconut and allow to set in the refrigerator until the chocolate has solidified.
This recipe is an adaptation of the White Chocolate Rice Cakes recipe on page 60 of the Nutella Cook Book - The 30 Best Recipes, available at Dymocks Books