Two Tone Chocolate Crackles
Elevate your dessert game with these irresistible Two Tone Chocolate Crackles! Perfect for parties or as a fun treat, this no-bake recipe features a satisfying crunch from rice cereal, a touch of tropical flair from desiccated coconut, and the ultimate chocolate indulgence with layers of rich dark chocolate and creamy white chocolate. The simple yet striking two-tone design is achieved by crafting a firm dark chocolate base topped with a smooth, glossy white chocolate layer, making each bite a decadent balance of flavors and textures. Ready in under 30 minutes, these chocolate crackles are delightfully easy to make and store, making them a go-to recipe for any occasion. Whether served at a celebration or enjoyed as an afternoon snack, these sweet, layered creations are guaranteed to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups Rice cereal (e.g., Rice Krispies)
- 1 cup Desiccated coconut
- 1 cup Powdered sugar
- 2 tablespoons Cocoa powder
- 1 cup Dark chocolate chips
- 1 cup White chocolate chips
- 3 tablespoons Copha (vegetable shortening), melted
- 1 teaspoon Vanilla extract
Instructions
Line a 12-capacity muffin tin with paper cupcake liners and set aside.
In a large mixing bowl, combine the rice cereal, desiccated coconut, powdered sugar, and cocoa powder. Stir until evenly mixed.
Melt the dark chocolate chips and 2 tablespoons of the copha in a heatproof bowl over a pot of simmering water (double-boiler method) or in the microwave in 15-20 second bursts, stirring frequently to prevent burning.
Pour the melted dark chocolate mixture over the dry cereal mixture. Add 1/2 teaspoon of vanilla extract and mix thoroughly until all ingredients are evenly coated.
Spoon the dark chocolate mixture into the prepared cupcake liners, dividing it evenly among the 12 liners. Use the back of a spoon to press the mixture down gently to create a firm base layer. Refrigerate for 10 minutes, or until set.
While the base layer sets, melt the white chocolate chips and remaining 1 tablespoon of copha in a heatproof bowl using the same method as before.
Once melted, stir in the remaining 1/2 teaspoon of vanilla extract. Allow the mixture to cool slightly (but not harden).
Remove the muffin tin from the refrigerator and evenly spoon the melted white chocolate mixture over the dark chocolate base layer, smoothing out the top with a spoon or spatula.
Return the muffin tin to the refrigerator and allow the crackles to chill for at least 30 minutes, or until fully set.
Once set, peel away the paper liners and serve these two-tone delights immediately. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
5516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.0 g | 337% | |
| Saturated Fat | 188.8 g | 944% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 2592 mg | 113% | |
| Total Carbohydrate | 778.4 g | 283% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 399.4 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 12.1 mcg | 61% | |
| Calcium | 606 mg | 47% | |
| Iron | 120.0 mg | 667% | |
| Potassium | 3439 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
