Description
These White Chocolate Crackle Cups are a delightful no-bake treat filled with creamy white chocolate, crispy rice bubbles, chewy raspberry lollies, and crunchy pistachios. Beautifully topped with melted white chocolate and colorful decorations, they’re an irresistible combination of textures—sweet, crunchy, and chewy in every bite.
Ingredients
Scale
- 125 ml (½ cup) sweetened condensed milk
- 50 g butter, chopped
- 2 × 180 g blocks white chocolate, chopped
- 80 g (2 cups) Rice Bubbles
- 65 g (¾ cup) desiccated coconut
- 120 g (½ cup) red raspberry lollies, chopped
- 55 g (⅓ cup) pistachios, chopped
- 2 tsp vegetable oil
- Extra finely chopped raspberry lollies, to decorate
- Extra finely chopped pistachios, to decorate
Instructions
- Lightly grease a 12-hole (⅓-cup capacity) muffin pan and line the bases with small baking paper rounds or use paper cases.
- In a small saucepan, combine condensed milk, butter, and 100 g of white chocolate. Stir over low heat for 5 minutes until smooth. Set aside to cool slightly.
- In a large bowl, combine Rice Bubbles, coconut, chopped raspberry lollies, and pistachios. Pour over the melted mixture and stir until everything is evenly coated.
- Divide the mixture evenly among the prepared muffin holes, pressing down firmly. Refrigerate for 2 hours or until set.
- For the topping, melt the remaining white chocolate with vegetable oil in a heatproof bowl over simmering water, stirring until smooth. Spoon over each crackle and tap the pan gently to level. Sprinkle with extra chopped raspberry lollies and pistachios. Refrigerate for 30 minutes to set completely.
Notes
- Perfect for parties, gifting, or a quick homemade indulgence.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 295
- Sugar: 24 g
- Sodium: 45 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 15 mg