4 cups rice bubbles
1 1/2 cups icing sugar, sifted
1 cup dessicated coconut
3 Tbsp cocoa, sifted
250g Copha, melted, cooled slightly
Combine rice bubbles with icing sugar, cocoa and cocnut in a large mixing bowl.
Stir in the Copha and mix well.
Using two teaspoons of the mixure per patty case, divide the mixture between 24 patty cases. Place on a scone tray and refrigerate until firm.
Makes 24
Variations:
Sprinkle the chocolate crackled with hundreds and thousands, various coloured sprinkles or silver or coloured cashews, prior to refrigerating
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