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White Christmas crackles

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  • Egg free
  • Peanut free
  • Sesame free
  • Shellfish free
  • Seafood free
  • Vegetarian

Introducing, rice bubble crackles! Fudgy white chocolate is studded with crunchy pistachios and vibrant cranberries in our new version of white Christmas.

  • Makes16
  • Cook time5 minutes
  • Prep time30 minutes, + 1 hour chilling
Dec-23-PVX-White-Christmas-crackles

Ingredients

  • 3 cups (100g) Rice Bubbles
  • 1/4 cup (20g) shredded coconut
  • 1/4 cup (35) pistachios, coarsely chopped
  • 1/4 cup (35g) dried cranberries, coarsely chopped
  • 100g butter, chopped
  • 3 x 180g bars white chocolate, chopped
  • Christmas sprinkles, to decorate

Nutritional information

Per serve: Energy: 1180kJ/282 Cals (14%), Protein: 4g (8%), Fat: 19g (27%), Sat Fat: 12g (50%), Sodium: 54mg (3%), Carb: 26g (8%), Sugar: 21g (23%), Dietary Fibre: 1g (3%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Grease and line a 20cm x 30cm lamington pan with baking paper, allowing the 2 long sides to overhang.

  2. Step 2

    Combine the rice bubbles, coconut, pistachios and cranberries in a large bowl. Place butter and two bars of the white chocolate in a small saucepan over medium heat and stir until chocolate just melts. Pour over the rice bubble mixture and stir well to combine. Press mixture into prepared pan. Place in the fridge for 1 hour or until firm.

  3. Step 3

    Transfer the slice to a clean work surface. Melt remaining block of chocolate and drizzle over the slice. Decorate with sprinkles. Set aside for 10-15 mins or until set. Cut into pieces.

Recipe tip

COOK. STORE. SAVE.
Clever storage:
Make our Christmas white chocolate crackles recipe ahead and store in the fridge or freezer. The iced pieces can be stored in an airtight container layered with baking paper for up to 2 weeks in the fridge or 3 months in the freezer. Wrap the tray, unsliced, in a double layer of tin foil and freeze. Defrost overnight and then slice, dip and sprinkle.  

Use it up: Dried cranberries and pistachios often turn up in the same recipe. Use them in a salad, rice pilaf or in a stuffing for roast chicken.

Treat everyone to these family-friendly white Christmas crackles  

One of the best parts of Christmas cooking has to be the festive treats. After all, it wouldn’t be Christmas without rum balls, truffles, gingerbread men and, of course, white Christmas. Originally made from milk powder and copha, our updated rice bubble crackles recipe uses a base of white chocolate spiked with salty pistachios, sweet and tart cranberries and crunchy pops of rice bubbles. With just six ingredients, our white chocolate Christmas crackles freeze well, so they’re perfect for those who love to get ahead. 

Rice Bubble Christmas slice is an Australian invention!

Although white Christmas is a term that describes a snowy yuletide, this classic recipe was developed in Australia. Whether it was wishful thinking or just a respectful nod to Northern hemisphere celebrations, the dessert white Christmas is truly Australian – no fuss, no-bake, and pretty as a jewel box. Like honey joys and chocolate crackles, this white Christmas crackles recipe is a creative way of using breakfast cereals to make party treats. Traditionally, white Christmas is made with copha, a vegetable shortening made with hydrogenated coconut oil. Using melted white chocolate creates a more elegant crackle with a glossy sheen and rounded mouthfeel.  

Twist your white Christmas crackles

The sheer simplicity of white chocolate rice bubble crackles means they’re open to many twists. We’ve gone with bright green pistachios and ruby red dried cranberries as a nod to the classic Christmas colours. The cranberries, however, can be swapped for finely chopped apricots, Turkish delight, glacé cherries or even sultanas. Pistachios are interchangeable with toasted slivered almonds, or you could use no nuts at all if you’re limiting allergens. Go overboard with your slice and create a white rocky road (it is Christmas after all!) or turn these gorgeous chocolate crackle bars into little Christmas trees.

Different ways to present your Christmas rice bubble slice

These rice bubble Christmas treats can be made into all sorts of shapes. Grease a pudding mould, firmly pack in the rice bubble chocolate crackles mixture, and allow to set in the fridge. Likewise the mixture can be pressed into a bundt tin to become a Christmas wreath. To release, quickly dip the mould into a sink of hot water and turn out onto a platter. Another presentation idea is to place Christmas cutters like bells, stars or snowmen onto lined trays and fill with the mixture. Chill until firm and then gently remove the cutters.

If you’re crafting for gifts, get the kids to spoon the mixture into little silver patty pan liners, or place neat little slices into a gift box lined with baking paper. Tie with a red ribbon and add a sprig of fresh rosemary or bay leaves. They’re perfect for teachers, tutors, babysitters, neighbours and other loved ones.

FAQs

White Christmas crackles

White Christmas crackles
  • Makes16
  • Cook time5 minutes
  • Prep time30 minutes, + 1 hour chilling
Ingredients
  • 3 cups (100g) Rice Bubbles
  • 1/4 cup (20g) shredded coconut
  • 1/4 cup (35) pistachios, coarsely chopped
  • 1/4 cup (35g) dried cranberries, coarsely chopped
  • 100g butter, chopped
  • 3 x 180g bars white chocolate, chopped
  • Christmas sprinkles, to decorate
    Description

    Introducing, rice bubble crackles! Fudgy white chocolate is studded with crunchy pistachios and vibrant cranberries in our new version of white Christmas.

    Method
    1. Step 1

      Grease and line a 20cm x 30cm lamington pan with baking paper, allowing the 2 long sides to overhang.

    2. Step 2

      Combine the rice bubbles, coconut, pistachios and cranberries in a large bowl. Place butter and two bars of the white chocolate in a small saucepan over medium heat and stir until chocolate just melts. Pour over the rice bubble mixture and stir well to combine. Press mixture into prepared pan. Place in the fridge for 1 hour or until firm.

    3. Step 3

      Transfer the slice to a clean work surface. Melt remaining block of chocolate and drizzle over the slice. Decorate with sprinkles. Set aside for 10-15 mins or until set. Cut into pieces.