Salted caramel chocolate crackles

Salted caramel chocolate crackles

The Sugar Hit!
12–16 pieces
Chris Middleton

Remember chocolate crackles? If you’re a kid who grew up in the ’90s (and earlier, I'm told), I bet a plate of these appeared at every birthday party and bring-a-plate event you ever attended. The original recipe calls for a weird kind of hydrogenated coconut oil, along with cocoa powder, crisped rice cereal and desiccated coconut. As a kid, I absolutely loved them. As an adult, I love the idea, but I also wanted to skip the huge white block of fat and punch 'em up a little. I give you, the luxe crackle!


Quantity Ingredient
230g caster sugar
125ml thickened cream, (35% fat)
125g butter
1 teaspoon sea salt flakes
100g milk chocolate, (50–60% cocoa solids)
100g dark chocolate, (70–80% cocoa solids)
120g puffed rice cereal


  1. Put the sugar and about 60 ml water in a deep heavy-based saucepan over medium heat. Cook, without stirring, until the sugar melts and the mixture begins to bubble. If the sugar is melting unevenly, you can tilt and swirl the pan gently, but do not stir. Once the mixture begins to bubble, continue cooking for 5–8 minutes until the sugar darkens to an amber colour – you might see some wisps of smoke rising from the pan, but that’s normal.
  2. Remove the pan from the heat and carefully pour in the cream. It will bubble up furiously, but just leave it to settle. Add the butter and salt and cook over low heat, stirring, until everything melts and combines into a gorgeous caramel, about 30 seconds. Leave to cool for 5 minutes.
  3. While you are waiting for the caramel to cool, break up the chocolate into small pieces, put the puffed rice in a large bowl and line a 20 cm square tin with baking paper.
  4. When the 5 minutes is up, pour out 60 ml of the still-hot caramel and set aside. Add the chocolate to the remaining caramel and stir gently for a few minutes until the chocolate melts.
  5. Pour the melted chocolate and caramel mixture over the rice cereal and stir until everything is combined.
  6. Press the mixture into your lined tin. Drizzle over the remaining caramel and place the tin in the refrigerator to set for at least 2 hours. Cut into pieces and serve.
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