Chocolate Crackle Popcorn

You can't go wrong with these popcorn sized colourful chocolate crackle balls - the kids will love helping to make and eat them too!


rating: easy
30 min
1 hr
10 to 15 small popcorn bags

Copha is the Australian brand for Kremelta. These products are identical but in different packaging.


  • 250g (1 block) Kremelta
  • 200g white chocolate, chopped (not compound)
  • 125g (1 cup) icing sugar – sifted
  • 60g (½ cup) milk powder
  • 4 cups Kellogg’s Rice bubbles®
  • 100g (1 cup) desiccated coconut
  • Natural food colouring (multi-colours) – e.g. red, green, yellow, blue


  1. Line 2 flat baking trays with baking paper.
  2. Combine white chocolate and Kremelta in a large bowl. Place over a pot of lightly simmering water. Stir occasionally until melted. Remove from heat.
  3. Add the icing sugar, milk powder, Rice Bubbles® and coconut. Stir to combine.
  4. Divide mixture evenly into 4 bowls and put a few drops of food colouring in each to get the desired colour you want. Rest the crackle mix for 20 minutes.
  5. Pinch off walnut sized pieces and shape into popcorn balls. Place popcorn crackle balls in fridge to set for 1 hour.


  • Mix up the different colour popcorn crackles and divide evenly into popcorn bags or tubs before serving.
  • Store popcorn crackles in an airtight container in the fridge for up to 4 days.