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Muffin pan neenish crackles recipe
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Indulgent twist on Neenish tarts: crackling chocolate bases filled with jam, topped with dark and white chocolate. Originating from Australia, this treat with iconic pink and brown icing is reimagined with Rice Bubbles for added crunch. Chill for 2 hours 40 minutes, tap to check icing set, enjoy fresh within 4 days for best texture.
Ingredients:
  • 185ml (3/4 cup) sweetened condensed milk
  • 70g butter, chopped
  • 275g Simply White Compound Choc Buttons
  • 105g (3 cups) Rice Bubbles
  • 85g (1 cup) desiccated coconut
  • 39.60 gm strawberry or raspberry jam
  • 150g Simply Dark Compound Choc Buttons
Instructions:
  • Grease a 12-hole muffin pan with a touch of oil and place small circles of baking paper at the base of each cavity.
  • In a small saucepan, combine condensed milk, butter, and 125g of white chocolate buttons. Stir over low heat for 5 minutes until melted and smooth. Allow it to cool slightly before using.
  • In a large bowl, mix the rice bubbles and coconut. Add the condensed milk mixture and stir well. Spoon 1/4 cup of the mixture into each muffin hole. Press the mixture against the sides to create an indent. Add jam to each indent. Top with the remaining rice bubble mixture and smooth the surface. Chill in the fridge for 2 hours until set.
  • Put the rest of the white chocolate buttons in a heatproof bowl. Microwave on Medium heat, stirring every 30 seconds, until melted and smooth. Spread the melted chocolate over half of each crackle. Chill in the fridge for 10 minutes to firm up.
  • 1. Place the dark chocolate buttons in a heatproof bowl. Microwave on Medium, stirring every 30 seconds until they are melted and smooth. 2. Spread the melted chocolate over the remaining half of each crackle. 3. Chill in the fridge for 30 minutes to allow the chocolate to set. 4. Serve and enjoy!

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