Sticky fingers...

Has it been too long since you basked in the indulgent joy of crunchy artificially coloured spheres of sugar (Hundreds and thousands) on buttered soft and fluffy white bread? Contrasting textures, gorgeous colours and oh-so-satisfying sticky mouth-staining sweetness.



I was at a kids party today and it was hard to tell who had more fun raiding the treats table--the kids or the kids-at-heart!



Of course a kids party isn't complete without Chocolate Crackles(R) (yes, apparently this name is registered by Kelloggs) which we all dove into with sticky-fingered gusto. Isn't it time you got yourself some sticky fingers too?



CHOCOLATE CRACKLES
(from the www.kelloggs.com.au website)

INGREDIENTS
4 cups Kellogg's Rice Bubbles
1 1/2 cups icing sugar
1 cup desiccated coconut
250g copha, chopped**
3 tbsp cocoa

METHOD
1. In a large bowl, mix the Kellogg's Rice Bubbles, icing sugar, cocoa & coconut.
2. Slowly melt the copha in a saucepan over a low heat.
3. Allow to cool slightly.
4. Add to Rice Bubbles mixture, stirring until well combined.
5. Spoon mixture into paper patty cases and refrigerate until firm

Makes 24 (approximately)

**For non-Australians, copha is coconut-based vegetable shortening. Despite two years of frantic searching all over London whilst I was there, I was never able to find an equivalent to satisfy homesick cravings, not even in the Jamaican and West Indian grocery stores. The only clues I can offer is that it looks like lard (ie. white solidified fats) and smells of coconut. You easily forget this though, even when you're crunching through your second Chocolate Crackle.