Muffin Pan White Christmas Crackles
These crispy, chewy squares combine the sweetness of raspberry lollies, richness of white chocolate, and the delightful crunch of puffed rice cereal, making them a festive treat for any holiday celebration.
Ingredients
Base Ingredients
- 125 ml sweetened condensed milk For the creamy base
- 50 g butter, chopped To add richness
- 360 g white chocolate, chopped and divided Use part for the base and part for coating
- 80 g puffed rice cereal For crunch
- 65 g desiccated coconut For texture
- 120 g red raspberry lollies, chopped Add sweetness and color
- 55 g pistachios, chopped For crunch and flavor
- 2 teaspoons vegetable oil For the chocolate coating
- Red raspberry lollies, very finely chopped (for decoration) Optional decorative topping
- Pistachios, very finely chopped (for decoration) Optional decorative topping
Instructions
Preparation
- Gather all the ingredients. Grease and line your muffin tin with paper cases.
Cook the Base
- In a small saucepan, combine sweetened condensed milk, chopped butter, and 100 g of chopped white chocolate. Heat over low for 5 minutes, stirring until melted and smooth.
Combine Dry Ingredients
- In a large mixing bowl, combine puffed rice cereal, desiccated coconut, chopped raspberry lollies, and chopped pistachios.
Mix Together
- Pour the warm condensed milk mixture into the dry ingredients and mix thoroughly.
Fill the Muffin Tin
- Divide the mixture among the muffin holes and press down firmly to hold shape.
Refrigerate
- Place the muffin pan in the refrigerator for about 2 hours or until firm.
Melt Remaining Chocolate
- Melt remaining chopped white chocolate and vegetable oil in a heatproof bowl over simmering water, stirring until smooth.
Add Chocolate Coating
- Spoon the melted chocolate over each crackle and tap to smooth.
Decorate
- Sprinkle with finely chopped raspberry lollies and pistachios before the chocolate sets.
Set the Chocolate
- Return to the refrigerator for 30 minutes or until chocolate is set.
Notes
Store in an airtight container in the refrigerator for up to a week. Can be frozen, separating layers with parchment paper.