Ingredients
75 unsalted butter, chopped
290g packet Dark Choc Melts
200g packet Mint Slice chocolate biscuits
2 ½ cups Coco Pops
Method
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Line a 12-hole muffin pan (1/3–cup capacity) with paper cases.
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Combine butter and Choc Melts in a heatproof bowl. Sit bowl over a large saucepan of simmering water. Stir until melted. Remove bowl from heat.
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Meanwhile, reserve six biscuits. Finely chop remaining biscuits. Stir into chocolate mixture with Coco Pops until combined. Divide evenly among paper cases.
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Cut reserved biscuits into quarters. Sprinkle over top of crackles. Refrigerate until firm.
TIP! Crackles can be made up to four days ahead. Store in an airtight container in a cool, dark place or in the fridge in warmer weather.
