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Iconic Australian Chocolate Crackles

Iconic Australian Chocolate Crackles


If you’ve never had a chocolate crackle, allow me to introduce you to an iconic Australian treat. Chocolate crackles are especially popular at children’s birthday parties, along with fairy bread (white bread spread with butter or margarine and covered with hundreds and thousands [aka nonpareil sprinkles], usually cut into triangles).

You could think of chocolate crackles as the Aussie equivalent to the American peanut butter rice crispie treats, and if the fairy bread sounds unpalatable—well, that’s how most Aussies feel about peanut butter and jelly!

The crackles are easy to make, and because they don’t require baking, they’re a good activity for kids. You’ll need cocoa, confectioners’ sugar, dessicated (unsweetened) coconut, coconut oil, rice crispies and a touch of salt.

Sift the cocoa and confectioners’ sugar into a bowl to get rid of the lumps. Gently whisk them together. Add the salt.

If you haven’t worked with coconut oil before, it’s quite unique. It’s solid at room temperature, so immerse the jar in hot water for a few minutes and it will turn into liquid. Measure out ¾ of a cup and pour it over the cocoa and sugar. Whisk until smooth. Stir in the coconut.

Pour in the rice crispies and mix until they are all coated with the chocolate mixture. Mix gently so the cereal doesn’t break. Spoon the mixture into cupcake wrappers and refrigerate. The crackles will solidify, and they’re ready to eat. Yum!

If they’re not devoured immediately, they keep in the fridge for up to a week.


  • ⅔ cup confectioners’ sugar
  • 3 tbsp. cocoa powder
  • ¾ cup coconut oil
  • ½ cup dessicated (unsweetened) coconut
  • ½ tsp. salt (optional)
  • 2 cups rice crispies


  1. Sift the cocoa and confectioners’ sugar into a bowl. Whisk together gently.
  2. To melt the coconut oil, immerse the jar in hot water for a few minutes. Measure out ¾ of a cup and whisk it into the cocoa and sugar until mixture is smooth.
  3. Whisk in the dessicated coconut, salt and then the rice crispies.
  4. Spoon into cupcake holders, and refrigerate.

Yields: 12 chocolate crackles

Is this the first you’ve heard of chocolate crackles and fairy bread? What international party foods are you familiar with? Leave a comment and let us know.

Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the editorial team. She shares her love of cooking, baking and food photography on’s food blog, Cook It Kosher.
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Constanze Stein Berlin November 10, 2017

Thank You! So yummy!
Thank you so much for this absolutely delicious recipe! We are heading for Australia for some months, this is the yummiest preparation for the trip I can imagine.

I love this recipe, too, because it doesn't use readymade chocolate It is only a small list of, most of them natural, ingredients, too.

I reduced the salt to half of the amount, my daughter wanted, but for me, I still like the salty sweetness in the original recipe. Thank you, Miriam! Reply

Sara Schreiweis Joplin, Missouri November 9, 2017

I don't know if I've had any international goodies before. But I found a recipe for avocado brownies that's delicious. I've also made Teff pate. Do those count? Now I'm going to add chocolate crackles to it. Reply

simcha May 25, 2014

coconut oil coconut oil is definitely available in Israel!!! try any health food store Reply

Deena Melbourne, Australia May 13, 2014

The treife recipe uses Copha which is actually similar to the American Crisco brand of solid vegetable shortening. Not sure is Crisco is still kosher in USA. It was when I lived there many years ago. Reply

Miriam Szokovski May 9, 2014

thank you Thanks for great feedback, everyone! Reply

Miriam Szokovski May 9, 2014

chopped nuts Marianne - you can definitely add chopped nuts! Reply

Miriam Szokovski May 9, 2014

coconut oil Chana - I'm not sure about coconut oil in Israel. But you cannot use regular oil, no. Reply

Chana BD Mitspe Yericho May 7, 2014

oil BS'D
Is coconut oil available in Israel with a B'datz heksher? Can other vegetable oil be used? Reply

chanel lipskier brooklyn May 4, 2014

K these were outrageously delicious! They were creamy and crunchy- a great combo. Reply

Menashe May 4, 2014

Chochie Crackles iconic Aussie Tucker (food) Well done Yasher Koach Miriam!
We love chocolate crackles here in Australia, one of the old ingredients were taken off The Australian kosher list, so we are glad you perfected the recipe so well!
Warmest regards
Menashe and Deena and kinderlach Shy your old Elsternwick neighbours when you were growing up here in Melbourne Austraia Down Under Reply

Rishe Crown Hts May 4, 2014

love the crackles! giving them a ten YUMMMMMMM these crackles were delicious, they disappeared in about a minute flat! GREAT recipe, Miriam, thanks so much. Reply

Dina May 1, 2014

We made the fairy bread! We made fairy bread in honor of Rosh Chodesh - the kids seemed to really like it :) (even though, by their own admission, it wasn't exactly healthy.)

We couldn't find unsweetened coconut in the supermarket, so we'll have to try the crackles another time. Reply

Sara Missouri November 9, 2017
in response to Dina:

If there is a health food market available that's where I get mine Reply

Marianne Wilson TX April 29, 2014

Great kid project for summer vacation. Would it be out of the question to add some chopped nuts? Thanks, Miri, you always have some interesting recipe to offer. Reply

Tobie Crown Heights April 28, 2014

Delicious Sounds & looks yummy. Haven't tried making it yet but seems a bit similar to the chocolate covered corn flake balls (chocolate powder, corn syrup, cook over a flame then mix in corn flakes). Reply

Dina April 28, 2014

Fairy Bread What fun! We had a whole discussion about this with my sister (who's moving to Australia) and a few others. Some of us loved the idea and others thought it appalling. As for me, I think I'll try it on my kids!

(My sister told me you can have fairy bread instead of birthday cake - wow!)

If I can get over a mild coconut aversion, we may try the crackles too. Reply

Sara Missouri November 9, 2017
in response to Dina:

You could use the coconut oil as a spread in place of the butter. It's healthier and probably tastes better too. At first when the recipes called for coconut oil, I thought gross. But I tried it and it's not bad tasting. You can even use it as an oil pull, to pull toxins out of your body. And even for a body oil to soften your skin. It's good on the inside and the outside. Who knew? God did. Reply

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