Sweet, Crunchy & Christmas-Ready Fun!

Muffin Pan White Christmas Crackles are the kind of holiday treat that make December feel magical. They’re fun to prepare, irresistibly sweet, and filled with nostalgic flavors like creamy white chocolate, chewy raspberry lollies, and the festive crunch of puffed rice cereal. If you’re looking for a Christmas dessert that requires no baking, minimal effort, and maximum holiday cheer, these crackles belong at the top of your recipe list.

Unlike traditional White Christmas slices, this version is made in muffin pans, creating perfectly portioned, individual treats that look stunning on dessert tables, holiday platters, or wrapped as edible gifts. These crackles have a rich condensed-milk base that binds the crunchy ingredients together, while a smooth layer of white chocolate on top adds the perfect finishing touch. Pistachios and raspberry pieces bring color, texture, and that classic red-green Christmas contrast.

Whether you’re making them for a Christmas school party, a family gathering, or a festive movie night, these White Christmas Crackles will disappear fast — so you may want to make a double batch!

Why You’ll Love This Recipe

• No-bake and beginner-friendly — anyone can make these.
• Ready with just a few basic ingredients and no fancy equipment.
• Perfect for Christmas gifting or adding to cookie boxes.
• Festive flavor and color from raspberry lollies and pistachios.
• Naturally gluten-free (as long as your puffed rice is GF).
• Keeps well in the fridge, making them great for prepping ahead.

Ingredients (Exact From Your Recipe)

• 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
• Extra finely chopped raspberry lollies, for decoration
• Extra finely chopped pistachios, for decoration

🥣 Equipment You’ll Need

• 12-hole muffin pan (80 ml capacity each)
• Baking paper circles or paper muffin cases
• Small saucepan
• Heatproof bowl
• Metal spoon
• Mixing bowl
• Fridge space

How to Make Muffin Pan White Christmas Crackles

Follow these simple steps and your kitchen will fill with festive scents in no time.

Step 1 – Prepare the Muffin Pan

Grease your 12-hole muffin pan, then line each cavity with a small round of baking paper or simply use paper muffin cases. This step ensures the crackles release cleanly after chilling.

Step 2 – Melt the Sweet Base

In a small saucepan, gently heat:

• Sweetened condensed milk
• Butter
• 100 g of the chopped white chocolate

Stir over low heat for about 5 minutes, just until everything is melted and silky smooth. Allow it to cool slightly — this helps keep the puffed rice from getting soggy later.

Step 3 – Combine the Dry Ingredients

In a large bowl, mix together:

• Puffed rice cereal
• Desiccated coconut
• Chopped raspberry lollies
• Chopped pistachios

Use your fingertips to separate sticky lolly pieces so they distribute evenly.

Step 4 – Mix & Fill

Pour the slightly cooled condensed-milk mixture over the bowl of dry ingredients. Stir until everything is thoroughly coated and evenly combined.

Divide the mixture evenly among your prepared muffin holes. Press down lightly with the back of a spoon to smooth the tops.

Refrigerate for 2 hours, or until completely firm.

Step 5 – Make the White Chocolate Topping

Place the remaining white chocolate and vegetable oil in a heatproof bowl. Set it over a saucepan of simmering water (making sure the bowl does not touch the water). Stir gently with a metal spoon until it becomes smooth and glossy.

Step 6 – Top & Decorate

Spoon the melted white chocolate over each chilled crackle. Tap the pan gently to smooth the chocolate layer.

While the chocolate is still soft, sprinkle the tops with:

• Very finely chopped raspberry lollies
• Very finely chopped pistachios

This gives each treat a beautiful red-and-green Christmas finish.

Refrigerate for 30 minutes or until the chocolate topping has fully set.

Serve chilled — and enjoy every festive bite!

Expert Tips for Success

✔ Keep the heat low

White chocolate burns easily. Always melt it gently.

✔ Chill properly

These crackles hold their shape best when thoroughly cold.

✔ Cut the lollies small

Finely chopping the raspberry lollies helps them mix evenly and prevents large chewy pockets.

✔ Use paper cases for easy removal

Especially helpful if gifting or stacking.

✔ Add oil for smoother chocolate

The tiny amount of vegetable oil creates a shiny, easy-to-bite chocolate top.

Variations & Substitutions

Swap pistachios

Use almonds, macadamias, or leave out nuts entirely.

Swap raspberry lollies

Any red chewy candy works: red gummy bears, red licorice bites, or chopped strawberry jellies.

Use dark or milk chocolate topping

For a sweeter or richer finish.

Add mix-ins

Try dried cranberries, mini marshmallows, or sprinkles.

Storage Instructions

• Refrigerator: Keeps well for up to 1 week.
• Freezer: Freeze for up to 2 months in an airtight container.
• Gifting tip: Keep chilled until right before giving.

Recipe Notes

• Do not let the bowl touch the boiling water when melting white chocolate.
• If your kitchen is warm, keep these in the fridge until just before serving.
• These are an excellent treat to make ahead for holiday parties.

Nutrition (Per 1 Crackle)

• Calories: 150
• Sugar: 15 g
• Sodium: 40 mg
• Fat: 7 g
• Saturated fat: 4 g
• Carbs: 22 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 10 mg

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