I had a great time making chocolate crackles in my special needs classroom. This was the first cooking I attempted, and I was very hesitant and unsure about how it was going to turn out. I was pleasantly surprised. I gave each child a small bowl of coco-pops to explore with their senses. Then each student took turns mixing the mixture and spooning it into the pans. I had actually pre-prepared chocolate crackles for the students to take home, because I was expecting at least one of my students to spit / drool into the mixture or something else equally unhygienic. It turned out that, the extra weren’t necessary. Oh well…. more for me!
Chocolate Crackles (also known as Rice Krispie Treats)
- 200g milk chocolate
- 100g butter
- 3 cups coco-pops
- In a large saucepan, over low heat, melt together chocolate and butter.
- Then remove it from the heat, and leave it to cool.
- Once cooled, stir in the coco-pops, until well mixed.
- Divide mixture evenly into 24 cupcake pans.
- Refrigerate for a couple of hours.
Different versions –
Coconut version – Add 3/4 cup of coconut into the mixture, or sprinkle on top.
White chocolate version – Use white chocolate and rice bubbles.
Rocky road version – Add chopped cherries, mini marshmallows and coconut. May require more melted chocolate and butter to cover the additional ingredients.