You can’t go wrong with these colourful popcorn-sized chocolate crackle balls. The grandkids will love helping to make and eat them, too!
•••
Rating: easy
Prep: 30 minutes
Cooking time: 70 minutes
Makes: 10–15 small popcorn bags
Ingredients
- 250g (1 block) Copha
- 200g white chocolate, chopped (not compound)
- 125g (1 cup) icing sugar – sifted
- 60g (1/2 cup) milk powder
- 4 cups Kellogg’s Rice Bubbles®
- 100g (1 cup) desiccated coconut
- Natural food colouring (multi-colours: red, green, yellow, blue)
Method
Line 2 flat baking trays with baking paper.
Combine white chocolate and Copha in a large bowl. Place over a pot of lightly simmering water. Stir occasionally until melted. Remove from heat.
Add the icing sugar, milk powder, Rice Bubbles® and coconut. Stir to combine.
Divide mixture evenly into four bowls and put a few drops of food colouring in each to get the desired colour you want. Rest the crackle mix for 20 minutes.
Pinch off walnut-sized pieces and shape into popcorn balls. Place popcorn crackle balls in fridge to set for 1 hour.
Assembly
Mix up the different colour popcorn crackles and divide evenly into popcorn bags or tubs before serving. Store popcorn crackles in an airtight container in the fridge for up to four days.
Recipe provided by Peerless Foods.
Get more Copha recipes here and more Fairy recipes here.
Can’t find a favourite recipe from the 1960s, ‘70s or ‘80s? Here are Betty King’s Cook Book; Secrets From Grandma’s Pantry; What Shall I Cook Today?
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