Description
Muffin Pan White Christmas Crackles are delightful festive treats made with a combination of white chocolate, raspberry lollies, and nuts, perfect for sharing during the holiday season.
Ingredients
- 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 and line the bases with baking paper or paper cases.
- In a saucepan, add condensed milk, butter, and 100 g of the white chocolate. Stir over low heat for 5 minutes until smooth. Cool slightly.
- In a large bowl, combine puffed rice cereal, coconut, chopped raspberry lollies, and pistachios.
- Pour the condensed milk mixture over dry ingredients and mix well. Divide into muffin holes and press down. Refrigerate 2 hours.
- Melt the remaining white chocolate with vegetable oil over simmering water.
- Spoon melted chocolate over each crackle and sprinkle with extra chopped raspberry lollies and pistachios.
- Refrigerate 30 minutes until set.
Notes
- Use high-quality white chocolate for the best flavor.
- Substitute pistachios with your preferred nuts if desired.
- Keep refrigerated for the best texture.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Australian