Red Velvet Flummery Crackle Slice

Light and fluffy flummery with crunchy chocolate crackle, this slice combines the best of both worlds. This chocolatey dessert will make mum’s day on Mother’s Day or impress your date for Valentine’s.


rating: easy
15 mins, plus 2.5 hours setting time
15 bars

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


Choc Crackle base

  • 80g Kremelta, chopped
  • 60g dark cooking chocolate, chopped
  • 2 cups (80g) Kellogg’s Rice Bubbles
  • ¼ cup (20g) desiccated coconut
  • 2 teaspoons cocoa powder

Red Velvet Flummery

  • 85g packet strawberry jelly crystals
  • ½ cup (125ml) boiling water
  • ½ cup (125ml) cold water
  • 300ml thickened cream
  • 2 tablespoons cocoa powder
  • Natural red food colouring

Dark Chocolate Topping

  • 100g dark cooking chocolate 45%, chopped
  • 50g Kremelta, chopped
  • Freeze dried strawberries, crumbled for topping


Chocolate Crackle Base

  1. Line the base and sides of a 5cm-deep, 20cm square cake tin with baking paper, allowing the paper to extend 3cm above the sides.
  2. Place the Kremelta and chocolate in a heatproof bowl over a saucepan of simmering water. Stir until melted.
  3. Add Rice bubbles, coconut and cocoa powder and mix well.
  4. Press crackle mixture into the prepared pan and flatten the top. Refrigerate until required.
Red Velvet Flummery
  1. Place jelly crystals into a heatproof bowl. Pour over boiling water and stir to dissolve. Add remaining cold water and refrigerate for 20-30 minutes, or until mixture is thick and syrupy.
  2. Use electric beaters to beat the cream on medium speed until soft peaks form. Reduce speed to low and gradually beat in jelly and cocoa powder.
  3. Increase speed to medium-high and beat until firm peaks just form.
  4. Fold in enough food colouring to tint to a bright red colour. Pour mixture over crackle base and smooth the top. Refrigerate for 2 hours or until firm.

Dark Chocolate Topping

  1. Just before serving, melt chocolate and Kremelta together in a heatproof bowl over a saucepan of simmering water. Stir until smooth and melted. Cool slightly before drizzling over the red velvet slice. Sprinkle over freeze dried strawberries.
  2. Use a warm, sharp knife to cut into bars. Serve immediately.

Tips: Slice will keep for 2 days in a sealed container in the fridge. Decorate just before serving. Chocolate and Copha can be melted in the microwave. Place into a microwave safe bowl and heat on High for 1-2 minutes. Stir until melted and smooth.