Nostalgic 90s children Party Foods

No childhood party or school fete in Australia is complete without two iconic sweet treats: Honey Joys and Chocolate Crackles. These no-fuss, no-bake favorites have stood the test of time—loved for their nostalgic charm, crunchy texture, and sweet, buttery flavor.

Both recipes are ideal for making with kids, transporting to events, or preparing in advance for parties. Whether you’re revisiting childhood memories or introducing these classics to a new generation, Honey Joys and Chocolate Crackles are guaranteed crowd-pleasers.

Honey Joy

Ingredients:

• 90g (about 1/3 cup) butter

• 1/3 cup sugar

• 1 tablespoon honey

• 4 cups cornflakes

• Optional: 1/4 tsp vanilla extract or a pinch of salt

• Optional toppings: sprinkles, shredded coconut, or chopped nuts

Instructions:

1. Preheat your oven to 150°C (300°F). Line a muffin tin with paper cupcake cases.

2. Melt the mixture:

   • In a small saucepan over low heat, melt the butter, sugar, and honey, stirring constantly until the mixture is frothy and just starting to bubble (about 3–5 minutes).

   • Remove from heat. Add vanilla or a pinch of salt if using.

3. Mix with cornflakes:

   • Place cornflakes in a large mixing bowl.

   • Pour the hot honey mixture over them and stir gently until all flakes are coated evenly.

4. Spoon into cases:

   • Spoon the coated cornflakes into the prepared cupcake cases, pressing down slightly so they hold together.

   • Optional: Add sprinkles or other toppings before baking.

5. Bake:

   • Bake for 10 minutes or until golden.

6. Cool and set:

   • Allow to cool completely in the tin. They will firm up as they cool and become deliciously crunchy.

Storage:

Store in an airtight container at room temperature for up to 5 days—if they last that long!

Chocolate Crackles Recipe

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.