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Muffin pan white Christmas crackles recipe
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Indulge in a festive white Christmas treat made by melting condensed milk, butter, and white chocolate, then adding traditional ingredients with a twist of raspberry lollies. Refrigerate for 2.5 hours before serving.
Ingredients:
  • 125ml (1/2 cup) sweetened condensed milk
  • 50g butter, chopped
  • 2 x 180g blocks white chocolate, chopped
  • 80g (2 cups) Rice Bubbles
  • 65g (3/4 cup) desiccated coconut
  • 120g (1/2 cup) red raspberry lollies, chopped
  • 55g (1/3 cup) pistachios, chopped
  • 9.20 gm vegetable oil
  • Red raspberry lollies, very finely chopped, to decorate
  • Pistachios, very finely chopped, to decorate
Instructions:
  • Grease a 12-hole muffin pan and line the bases with small rounds of baking paper or paper cases.
  • In a small saucepan, combine condensed milk, butter, and 100g chocolate. Stir over gentle heat for 5 minutes until everything melts into a smooth mixture. Allow it to cool slightly before using.
  • In a large bowl, mix together the Rice Bubbles, coconut, raspberry lollies, and pistachios, using your fingertips to break apart the lollies. Pour in the condensed milk mixture and stir until well combined. Spoon the mixture into muffin holes, pressing and smoothing the tops with a spoon. Chill in the fridge for 2 hours until set. Enjoy!
  • In a heatproof bowl over simmering water, melt the oil and the rest of the chocolate until smooth. Pour over the crackles, tap gently to level, and top with extra candies and pistachios. Chill for 30 minutes, then serve.

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