Chocolate Crackle

Ingredients:

• 4 cups Rice Bubbles (puffed rice cereal)

• 1 cup icing sugar (confectioner's sugar)

• 1 cup desiccated coconut

• 250g (1 cup) Copha (vegetable shortening)

• 3 tablespoons cocoa powder

Instructions:

1. Prepare your tray:
   Line a muffin tin with paper cupcake cases or use a baking tray with mini paper cups.

2. Melt the Copha:

   • In a small saucepan over low heat, gently melt the Copha until it becomes a clear liquid.

   • Remove from heat and let cool slightly (not too much or it will start to solidify again).

3. Combine the dry ingredients:

   • In a large mixing bowl, combine the Rice Bubbles, icing sugar, coconut, and cocoa powder.

   • Mix well to evenly distribute everything.

4. Mix it all together:

   • Pour the melted Copha over the dry ingredients. Stir thoroughly to ensure everything is coated and combined.

5. Spoon into cases:

   • Spoon the mixture into the prepared cupcake cases, pressing down lightly so they hold their shape.

6. Chill to set:

   • Place the crackles in the fridge for at least 1 hour, or until firm.

Storage:

Keep your chocolate crackles stored in an airtight container in the fridge. They’ll stay fresh and crunchy for up to a week.