Description
Delightful festive treats combining sweet white chocolate, crunchy puffed rice, and fruity raspberry, perfect for the holiday season.
Ingredients
Scale
- 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