Kick off the festive season with these white chocolate crackle trees. Perfect for sharing, these are the ultimate Christmas treats!
- Makes8
- Cook time5 minutes
- Prep time45 minutes, (+ 1 hour chilling time)
Ingredients
- 3 cups (105g) rice bubbles
- 1 cup (80g) desiccated coconut
- ¼ cup (40g) gluten-free icing sugar
- 150g white chocolate
- 50g Copha, melted
- 100g white chocolate, melted, extra
- 100’s & 1000’s, to decorate Red and green Mini M&M’s, to decorate
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Method
Step 1
Cut 4 x 30cm squares of baking paper. Halve diagonally to make 8 triangles. Shape into cones, staple to secure.Step 2
Combine rice bubbles, coconut and icing sugar in a large bowl. Place the chocolate and Copha in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon for 3 mins or until chocolate melts and mixture is smooth. Add to rice bubble mixture and stir to combine. Spoon evenly among prepared cones and use the back of a spoon to press lightly. Place on a baking tray in the fridge for 1 hour or until firm.Step 3
Remove paper cones from chocolate crackles. Stand on a baking tray. Drizzle cones with extra melted chocolate. Sprinkle with 100’s & 1000’s. Dip Mini M&M’s in extra chocolate and arrange on cone. Set aside to set before serving.
White chocolate crackle trees
- Makes8
- Cook time5 minutes
- Prep time45 minutes, (+ 1 hour chilling time)
Ingredients
- 3 cups (105g) rice bubbles
- 1 cup (80g) desiccated coconut
- ¼ cup (40g) gluten-free icing sugar
- 150g white chocolate
- 50g Copha, melted
- 100g white chocolate, melted, extra
- 100’s & 1000’s, to decorate Red and green Mini M&M’s, to decorate
Description
Kick off the festive season with these white chocolate crackle trees. Perfect for sharing, these are the ultimate Christmas treats!
Method
Step 1
Cut 4 x 30cm squares of baking paper. Halve diagonally to make 8 triangles. Shape into cones, staple to secure.Step 2
Combine rice bubbles, coconut and icing sugar in a large bowl. Place the chocolate and Copha in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon for 3 mins or until chocolate melts and mixture is smooth. Add to rice bubble mixture and stir to combine. Spoon evenly among prepared cones and use the back of a spoon to press lightly. Place on a baking tray in the fridge for 1 hour or until firm.Step 3
Remove paper cones from chocolate crackles. Stand on a baking tray. Drizzle cones with extra melted chocolate. Sprinkle with 100’s & 1000’s. Dip Mini M&M’s in extra chocolate and arrange on cone. Set aside to set before serving.