The traditional chocolate crackle gets a healthy and peanutty make-over in this recipe. The first Chocolate Crackle recipe dates back to 1937 and appeared in the Australian Women’s Weekly. This recipe includes a new favourite food in our house, organic puffed brown rice. I am loving organic puffed brown rice this summer because it has been THE BEST ROAD TRIP SNACK for my girls. It was perfect for my 11mth old and 2yr9mth old on our recent roadtrip to & from QLD (11hrs in one day!). It is great for sensory play, fine motor coordination and its a nutritious snack that occupies them for a while (essential on road trips). You can pick up a bag in the health food section at your supermarket for about $3.50.
The recipe also calls for dairy free chocolate. I used an 85g bar of Sweet William brand chocolate which is dairy free, has no added sugar, vegan friendly and is also nut free. However, if dairy is not a concern for your family, I’m sure you can use any other dairy milk chocolate. Note: with the obvious inclusion of peanut butter, this is not an entirely allergen friendly recipe. I tried a version without peanut butter but it was not as good and didn’t stick together as well. It makes a nice batch of 6 crackles. I used reusable silicone patty cake holders in keeping with Australia day and my desire to “keep Australia beautiful”.
My daughters both enjoyed this recipe. For my youngest we “deconstructed” it and she had a great time picking up the pieces and eating it. As with all new food opportunities with children, supervision is required. As this recipe contains small pieces, I did watch her like a hawk and that was great because I got to see how much she loved it.
If you would love to know more about feeding toddlers, making mealtimes fun for them or more about fruit and vegetables for kids – you are in the right place! This is the link to some of the awesome kids feeding resources Simone has created for you.
In the meantime, I’d love to hear how you went making these for Australia day (or any other occasion for that matter!)
- 1 cup organic puffed brown rice
- ½ cup shredded coconut
- ½ cup quick oats
- 1 x 85g bar of dairy free chocolate
- 3 tbsp coconut oil
- 3 tbsp peanut butter
- Set up your patty-cases on a tray that will fit in your fridge
- Combine the puffed rice, coconut and oats in a mixing bowl
- In a saucepan over a gentle heat, melt together the peanut butter, chocolate and coconut oil (this only takes about 30 seconds)
- Pour the liquid from the pan over your dry ingredients and mix well until everything is evenly coated
- Spoon the mixture into the awaiting patty cases and refrigerate for about 2 hours or until set
- Note: Does contain peanuts and is not suitable for group environments when peanut allergies have to be considered.