I thought for Christmas I would rework an old childhood favourite – and as I bought a big bag of those red, green and white buttons, I have to keep coming up with ideas to use them, before I just dig my hand in the jar and make a pig of myself. My recipe made 15. If you want to use the whole block of copha, you will get 30 (I wanted to keep some for some other ideas I have rolling around).
Yesterday was an extreme weather event in Melbourne, and we lost power for several hours. I thought I was very clever making something that didn’t use electricity but of course we didn’t have power to run the router, so no internet and I couldn’t post the results, D’OH!
2 cups gluten free rice bubbles
1 cup gluten free chocolate buttons
125g copha (hard white vegetable shortening)
1 cup white chocolate buttons, or chopped up white chocolate
1/4 cup coconut
1/4 cup gluten free icing sugar
Put 15 little patty case papers (smaller than cup cake papers) on a tray and set aside.
Put the rice bubbles, buttons, coconut and icing sugar in a large bowl. In a small saucepan, melt together the copha and white chocolate, pour into the rice bubble mix and stir until well combined. Spoon mixture into the cases, place the tray in your fridge to set.
Done. If you want to make the traditional chocolate crackles, the recipe is on the copha wrapper.