why make this recipe
Muffin Pan White Christmas Crackles are a delightful treat perfect for the holiday season or any festive gathering. They are easy to make and offer a fun combination of flavors and textures. With sweet white chocolate, crunchy puffed rice, and a burst of fruity raspberry, these treats are a hit for both kids and adults. Plus, the vibrant colors make them visually attractive, adding to the holiday spirit.
how to make Muffin Pan White Christmas Crackles
Ingredients
- 125 ml sweetened condensed milk
- 50 g butter, chopped
- 360 g white chocolate, chopped and divided
- 80 g puffed rice cereal
- 65 g desiccated coconut
- 120 g red raspberry lollies, chopped
- 55 g pistachios, chopped
- 2 teaspoons vegetable oil (for chocolate coating)
- Red raspberry lollies, very finely chopped (for decoration)
- Pistachios, very finely chopped (for decoration)
Directions
- Grease a 12-hole muffin pan (80 ml capacity per cavity) and line the bases with small rounds of baking paper or fit with paper cases.
- In a small saucepan, add the sweetened condensed milk, butter, and 100 g of the chopped white chocolate. Stir over low heat for 5 minutes until melted and smooth. Allow to cool slightly.
- In a large bowl, combine puffed rice cereal, desiccated coconut, chopped raspberry lollies, and chopped pistachios. Use your fingertips to separate the lollies if necessary.
- Pour the cooled condensed milk mixture into the dry ingredients and mix thoroughly until combined. Divide evenly among the muffin holes, pressing and smoothing the surface with the back of a spoon. Refrigerate for 2 hours or until firm.
- Place the remaining white chocolate and vegetable oil in a heatproof bowl over a saucepan of simmering water. Stir until completely smooth, ensuring the bowl does not touch the water.
- Spoon the melted chocolate mixture over each crackle, gently tapping the pan to smooth and settle. Sprinkle with extra finely chopped raspberry lollies and pistachios.
- Refrigerate for 30 minutes, or until the chocolate is set. Serve chilled.
how to serve Muffin Pan White Christmas Crackles
These delicious crackles can be served straight from the fridge. They are best enjoyed chilled, which enhances their creamy texture and solidifies the chocolate coating. Arrange them on a festive platter for a delightful display or pack them in treat bags for a fun gift!
how to store Muffin Pan White Christmas Crackles
To keep your Muffin Pan White Christmas Crackles fresh, store them in an airtight container in the refrigerator. They will stay good for about a week. If you want to keep them for more extended storage, you can freeze them. Just make sure to separate layers with parchment paper to prevent sticking.
tips to make Muffin Pan White Christmas Crackles
- Make sure to use good quality white chocolate for a smoother finish and better taste.
- When measuring the puffed rice cereal, ensure it’s packed lightly, so it remains crispy.
- Feel free to customize the mix-ins by substituting raspberry lollies with other candies or nuts based on your taste!
variation
You can try different types of chocolate like milk or dark chocolate for the coating. Additionally, swap the raspberries for other dried fruits or nuts, such as cranberries or almonds, to give these crackles a unique twist.
FAQs
Q: Can I make these crackles ahead of time?
A: Yes, you can prepare these crackles a few days in advance. Just store them in the refrigerator until you’re ready to serve.
Q: Is there a substitute for sweetened condensed milk?
A: You can use evaporated milk mixed with sugar if you’re looking for a substitute, but the texture may vary slightly.
Q: Can I use regular coconut instead of desiccated coconut?
A: Desiccated coconut is best for this recipe as it has a finer texture. However, you can use shredded coconut if that’s all you have on hand. Just chop it a bit finer if necessary!
Muffin Pan White Christmas Crackles
- Total Time: 150 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful festive treats combining sweet white chocolate, crunchy puffed rice, and fruity raspberry, perfect for the holiday season.
Ingredients
- 125 ml sweetened condensed milk
- 50 g butter, chopped
- 360 g white chocolate, chopped and divided
- 80 g puffed rice cereal
- 65 g desiccated coconut
- 120 g red raspberry lollies, chopped
- 55 g pistachios, chopped
- 2 teaspoons vegetable oil (for chocolate coating)
- Red raspberry lollies, very finely chopped (for decoration)
- Pistachios, very finely chopped (for decoration)
Instructions
- Grease a 12-hole muffin pan (80 ml capacity per cavity) and line with baking paper or paper cases.
- In a small saucepan, combine sweetened condensed milk, butter, and 100 g of chopped white chocolate. Stir over low heat for 5 minutes until melted and smooth; allow to cool slightly.
- In a large bowl, combine puffed rice cereal, desiccated coconut, chopped raspberry lollies, and chopped pistachios.
- Pour the cooled condensed milk mixture into the dry ingredients and mix until combined. Divide among muffin holes, pressing and smoothing the surface, then refrigerate for 2 hours or until firm.
- Melt remaining white chocolate and vegetable oil in a heatproof bowl over simmering water until smooth.
- Spoon melted chocolate over each crackle, tapping the pan to smooth and settle. Sprinkle with extra finely chopped raspberry lollies and pistachios.
- Refrigerate for 30 minutes, or until chocolate is set. Serve chilled.
Notes
Store in an airtight container in the refrigerator for up to a week. Can be frozen with layers separated by parchment paper.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: International
Nutrition
- Serving Size: 1 piece
- Calories: 200
- Sugar: 15g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
