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Chocolate crackle cups with marshmallows

  • 0:20 Prep
  • 0:05 Cook
  • Makes 24


  • 80g (2 1/4 cups) Rice Bubbles
  • 65g (1 cup) shredded coconut
  • 60g (1/3 cup) icing sugar mixture
  • 30g (1/4 cup) cocoa powder, sifted
  • 100g copha
  • 40g pink and white marshmallows
  • 100g white chocolate, chopped


  • 1
    Kids task: Place the Rice Bubbles, coconut, icing sugar and cocoa in a large bowl and stir to combine.
  • 2
    Place the copha in a small saucepan and stir over medium heat for 3 minutes or until it melts. Add to the Rice Bubble mixture and mix until well combined.
  • 3
    Kids’ task: Place tablespoonsful of the mixture into 24 mini (30ml/ 1 1/2 tablespoons) muffin pans. Use a teaspoon to press the mixture towards the edges to make a well in the centre. Set aside in the fridge for 30 minutes to become firm.
  • 4
    Kids’ task (with adult assistance): Meanwhile, use children?s scissors to cut the marshmallows into 1cm pieces.
  • 5
    Use a round-bladed knife to help loosen the chocolate crackle cups from the pans and place on a wire rack over a baking tray. Divide the marshmallow pieces among the chocolate crackle cups.
  • 6
    Place the chocolate in a medium heatproof bowl over a saucepan of simmering water, stirring occasionally, until it melts and is smooth. Remove the bowl from the pan.
  • 7
    Kids’ task: Use a fork to drizzle the chocolate over the marshmallow pieces. Set aside for 5 minutes for the chocolate to set.

Source: taste.com.au


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