Mother’s Day does not exist in our family, as every year Ma gives my sister and I strict orders not to acknowledge the event which is code for no Celine Dion CDs or cheesy Hallmark cards!
This year my sister and I decided to surprise Ma by going to the Mother’s Day Classic to cheer her on while she did an 8km walk with some friends.
Having not really thought the idea through, we arrived at Parramatta Park WAY too early, before the sun had even come out to play! If you have ever taken a trip to your local park before dawn (I can’t imagine why you would), you would understand how bloody cold the wet frosty grass and blasting winds are. We had taken a towel and blanket to sit on and they both ended up wrapped around us while we huddled together to try and warm up.
We had both packed some nibblies to keep us occupied for the morning. My sister had delicious peanut butter cookies and I took chocolate crackles. On reflection, these weren’t the healthiest snacks to be gobbling while all the healthy people were warming up for their insane morning of fitness. Regardless, they were both really good!
I seem to have made a few things recently that take me back to my childhood, and this one isn’t any different. Chocolate crackles are perfect for a picnic and really easy to make. I haven’t yet met anyone who doesn’t like them! It didn’t take long at all to whip them up the night before.
And now for the teaser: I’ve thought of the perfect thing to make next using the left over rice puffs and copha.. stay tuned for Mars Bar slice!
Variation: As a healthy alternative I used Freedom Foods Rice Puffs instead of Rice Bubbles.
- Combine dry ingredients in a mixing bowl.
- Gently melt the copha over medium heat and allow to cool slightly.
- Make a well with the dry ingredients, pour in the copha and mix well.
- Add spoonfuls into patty cases and refrigerate to set.
I used mini patty cakes and it made 50 crackles – that’s right, fifty delicious chocolatey treats! I also sprinkled half with 100s and 1000s to add a little colour.