Recipe by: https://issuu.com/cwgmedia/docs/cornetts_march?fr=sYWY4Nzc3ODY1NTI

Servings: 24 servings

Cooking Time: 80 Minutes

Ingredients

What you need

• White Chocolate Crackle
  250g (1 block) Copha
• 125g (1 cup) Icing Sugar
  60g (1/2 cup) Milk Powder
  4 Cups Rice Bubble
  100g (1 cup) Desiccated coconut
  200g White chocolate, chopped (not compound)
• Dark Chocolate Crackle
  250g (1 block) Copha
• 200g Dark Chocolate (chopped)
  125g (1-cup) Icing Sugar
  60g (1/2 cup) Cocoa Powder
  4 Cups of Rice Bubbles
  100g (1 cup) Desciccated coconut
• Icing
  50g icing sugar
  1-2 tsp Water
  Pink Food Colouring
  Liquorice Strips and Pink Smarties to decorate
  

Method

WYou will need an Easter themed cookie cutter for this recipe, we have used a 6cm bunny shape cutter in this case but you can use any shape you like.

1. Linetwo 30cm x 20cm baking trays with baking paper.
2. In a large bowl combine white chocolate and Copha. Place over a pot of barely simmering water. Stir occasionally until melted. Remove from heat.
3. Add Rice Bubbles, milk powder and coconut in a separate bowl. Stir to combine. Pour crackle mix onto second baking tray and spread evenly. Leave on the bench to set.
4. In a large bowl combine dark chocolate and Copha. Place over a pot of barely simmering water. Stir occasionally until melted. Remove from heat.
5. Add Rice Bubbles, cocoa powder and coconut in a separate bowl. Stire to combine. Pour crackle mix onto second baking tray and spread evenly. Leave on bench to set.
6. Using 6cm bunny shaped cookie cuter, carefully cut out bunny shapes. Transfer bunny shapes to a tray or large plate, and leave to set in the fridge for 1 hour.

Icing
Sift icing sugar into a medium bowl. Add a few drops of pink food colouring. Add water one teaspoon at a time, mix until a smooth and thick icing is made.

Assembly
Put some icing on the liquorice whiskers and stick down onto the crackle.
Then put some icing on the smartie and glue it down on the whiskers.
Allow icing to set before serving.