Method

1. Line a 12-hole muffin pan (1/3-cup capacity) with paper cases.
2. Place Kremelta in a small saucepan and stir over a low heat until melted. Remove from heat. Stand 10 minutes to cool slightly.
3. Reserve 2 tbsp of the M&M’s and set aside. Combine Rice Bubbles, coconut and combined sifted sugar and cocoa in a large bowl. Add in the melted Kremelta and M&M’s and stir to combine.
4. Spoon crackle mixture evenly among prepared paper cases. Press reserved M&M’s on top of each crackle. Refrigerate for at least 1 hour or until set.

TIP Store crackles in an airtight container the fridge for up to three to four days.