White Rocky Road Choc Crackles

Photo: Lara

Ingredients

2 cups Kellogg's® Rice Bubbles®

1/2 cup Shredded Coconut

1/2 cup Sshmallows (mini marshmallows)

250 grams White Choc Melts

1/2 cup Raspberry Lollies

24 Servings:

15 Cooking Time: minutes

Preparation

Cut raspberry lollies into four. Measure rice bubbles, coconut, marshmallows & raspberries into a large bowl. Mix to combine.

In microwave proof bowl, melt white chocolate in microwave on medium-high for 60 second, stir, heat for another 30 second on medium-high. (May also melt over double saucepan on hotplates). Stir - should be nice and smooth.

Add melted white chocolate to rice bubble mixture, stir to combine. Spoon into patty cases - refrigerate for 15 minutes to set.

You can make them small and bite size or more generous. They look lovely and festive and would make a great plate to take to a christmas function! Enjoy!!!

Another variation could be to add 1/4 cup of chopped macadamia nuts!

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About

This recipe has been submitted in a Kelloggs competition to find a creative recipe for the traditional Chocolate Crackle

PLEASE VOTE!

http://www.kelloggslittlechefs.com.au/RecipeDetail.aspx?id=b6718ac5-1ea8-4790-95ad-646e25de289c

These chocolate crackles are beautiful to look at, festive and pretty as well as being sweet and indulgent. They are quick and easy to make from pantry ingredients. Shelley's White Rocky Road Chocolate Crackles reach a new level of sophistication!