In Australia, whenever there is a "Bring a Plate" party, someone always brings Chocolate Crackles. They never have to take home left-overs. There is never left-overs.
At one time, Kellogs Australia tried to claim they owned all rights to Chocolate Crackles, but as every mother, and most children, in Australia, for generations, have at some time made Chocolate Crackles, the claims were laughed out of court. The earliest version of the recipe found so far is from Australian Women's Weekly in December 1937.
I am including two versions of this recipe, because one of the main ingredients, Copha™, is not readily available in North America. (see note below).

Ingredients:
(Makes about 24 - or 48 if you use mini-patty-cup papers - aka baking cups.)

• 4 cups Rice Bubbles® (Rice Crispies® in North America.) Don't use a house brand. They are not as crispy.
• 1 cup sifted icing sugar
• 3 tablespoons dark cocoa
• 1 cup desiccated (grated/shredded) coconut
• 250g Copha™ - or substitute (see note below)

1. Combine the dry ingredients in a mixing bowl.
2. In a small pot, melt the Copha™ - or substitute - over gentle heat. Do not allow to boil.
3. Cool slightly.
4. Drizzle into dry ingredients, turning gently with a large spoon till well-mixed, being careful not to crush the Rice Bubbles®.
5. Spoon into paper patty cups.
6. Chill until set, about 30 minutes.

NOTE: Copha™ is a brand name for hydrogenated coconut oil, which is a solid at room temperature. It looks and tastes like block Crisco®, and for most things cooking, they are interchangeable - but not in this case. Not only do Crackles made with Crisco not taste as nice, but they are also gooier, as Crisco® melts at a lower temperature. There are a couple of other products on the market which you can use as substitutes, such as Palmin® and Kremalta®, or you can buy coconut oil or butter from health food stores - at very inflated prices. Your best bet would be to look for coconut oil or butter in Asian supermarkts in large centers. But failing that, use the recipe below:

Chocolate Crackles Version 2

Ingredients:
(Makes about 16 - or 32 if you use mini-patty-cup papers - aka baking cups.)

• 200g milk chocolate (40 per cent cocoa)
• 100g dark chocolate (minimum 70 per cent cocoa)
• 3 cups Rice Bubbles® (Rice Crispies® in North America.) Don't use a house brand. They are not as crispy.
• 1 cup desiccated (grated/shredded) coconut

1. Place the chocolate in a large bowl over a saucepan of water and bring to the boil, then remove from the heat. Make sure the bowl isn't in contact with the water.
2. Stir occasionally to combine and prevent it from sticking.
3. In a separate bowl, combine the Rice Bubbles® and coconut.
4. Use a tray, rack or platter that will fit on a shelf of your fridge and lay out 16 patty cups — a baking tray with a lip is perfect to prevent them sliding off as you carry the tray. Place them so they touch as the mix has a tendency to drip and any excess will fall into the next patty pan.
5. Once the chocolate is melted and is uniform in colour, remove from the heat and add the dry ingredients.
6. Using a heatproof spatula or flat metal serving spoon, combine the mixture by repeatedly sliding the spoon down the edge of the bowl under the mix and then drawing towards the centre, turning the bowl as you go. This sliding motion prevents you from crushing the Rice Bubbles®, preserving the "crackle". Continue until all the dry ingredients are coated in chocolate.
7. Take two spoons to distribute the mix - a dessert spoon and teaspoon or two teaspoons, depending on the size of your patty pans. Scoop some mix on to the spoon and use the second (smaller) spoon to scrape it into the patty pans. Fill the pans in two passes so you get an even distribution. This will allow the mix to settle so you can fit more in.
8. Once the patty cups are full - use more if you need to - place the tray in the fridge for about 30 to 60 minutes or until set. Remove from fridge about five minutes before serving.

Contributed by Ted