Make the basic Crackle Recipe. Pour chocolate ganache over and refrigerate for an hour. Cut the Crackle into 16 squares. Decorate with roasted coconut chips and pipe chilled ganache over the top.
Peanut Butter
Add 1 cup of smooth peanut butter to the basic Crackle Recipe copha mixture. Rice Bubbles can be reduced to 4 cups. Add 1 cup of roasted peanuts. Pour the white chocolate ganache on top, then set it in the fridge. Cut the Crackle into 16 squares. Decorate with chopped toasted nuts and a chilled dark chocolate ganache.
Cherry Ripe
In the basic Crackle Recipe, reduce Rice Bubbles to four cups. Add 200g of chopped glace cherries. Pour dark chocolate ganache over Crackle. Set it in the fridge. Decorate with Cherry Ripe bars and white chocolate ganache.
Honeycomb
In basic Crackle, reduce the amount of Rice Bubbles by 4 cups. Add 2 cups of chopped Violet Crumble. Add a few drops of yellow food coloring to white chocolate ganache. Pour over the Crackle, and then place in the fridge to set. Cut the Crackle into 16 squares. Decorate with Violet Crumble and a chilled dark chocolate ganache.
Snowy mountain
Replace dark chocolate in basic Crackle with white chocolate. Reduce the Rice Bubbles by 3 cups. Add 2 cups of mini marshmallows. Make white chocolate Ganache. Pour a few drops of pink food coloring into half the mixture, then pour it over the Crackle. Set the Crackle in the fridge. Place the remaining ganache into the refrigerator for an hour. Cut the Crackle into 16 squares. Whip chilled ganache and pipe it on top. Decorate with white chocolate shavings.
Mint crisp
Basic Crackle Recipe: Replace dark chocolate with white chocolate. Add one teaspoon of peppermint essence to the copha mixture. Also, add a few drops of green food coloring. Pour the dark chocolate ganache on top of the Crackle, then place it in the fridge to set. Cut into 16 squares. Whip chilled ganache and pipe it on top. Decorate with shaved Peppermint crisp.
100s & 1000s
Replace dark chocolate in basic Crackle with white chocolate. Rice Bubbles can be reduced to 4 cups. Add 1 1/4 cups 100s and 1000s. Pour half of the milk chocolate ganache over the Crackle. Set the Crackle in the fridge. Place the remaining ganache into the fridge for an hour. Cut the Crackle into 16 squares. Whip chilled ganache and pipe it on top. Decorate with freckles.
Jaffa
Replace dark chocolate with White Chocolate in Basic Crackle Recipe. Add one teaspoon of orange essence to the copha mixture. Pour half the dark chocolate ganache over the Crackle. Set it in the fridge. Place the remaining ganache into the refrigerator for an hour. Cut the Crackle into 16 squares. Whip chilled ganache into a pipette and pipe it on top. Decorate with Jaffas.
Jersey caramel
Replace dark chocolate in basic Crackle with white chocolate. Reduce the Rice Bubbles by 4 cups. Add 1/2 cup brown sugar light to the copha mixture. Add 1 1/2 cups chopped jersey caramels. Pour caramel ganache over the Crackle. Set the Crackle in the fridge. Cut the Crackle into 16 squares. Top with ganache made from milk chocolate. Decorate with sliced Jersey caramel.
Popcorn
Replace dark chocolate with White Chocolate in Basic Crackle Recipe. Add 1/2 cup of light brown sugar to the copha mixture. Reduce the number of rice bubbles to 3 cups. Add 2 cups popcorn. Pour dark chocolate ganache over Crackle. Set the Crackle in the fridge. Cut the Crackle into 16 squares. Top with caramel ganache. Decorate with popcorn.
Choc wafer
Replace dark chocolate with White Chocolate in Basic Crackle Recipe. Add 1/2 cup of light brown sugar to the copha mixture. Pour half the milk chocolate ganache over the Crackle. Set the Crackle in the refrigerator to set. Place the remaining ganache into the fridge for an hour. Cut the Crackle into 16 squares. Whip chilled ganache into a pipette and place on top. Decorate the wafers.
Pecan pie
Use white chocolate instead of dark chocolate in the basic crackle Recipe. Rice Bubbles can be reduced to 4 cups. Reduce icing to 1/2 cup. Add 1/2 cup brown sugar to the copha mixture. Add 180g chopped pecans. Pour the milk chocolate ganache on top of the Crackle. Set it in the fridge. Cut the Crackle into 16 squares. Whip chilled caramel ganache into a pipette and piped it on top. Decorate with pecans.
