Crunchy Crackle Road

    25 minutes

    Coco Pops are the base of this yummy snack. Add marshmallows, lolly raspberries and a few nuts, held together with chocolate (not copha) and you are in chocolate heaven.


    Victoria, Australia
    2 people made this

    Makes: 36 serves

    • 180g lolly raspberries
    • 6 cups coco pops
    • 200g mini marshmallows
    • 1 cup crushed nuts
    • 400g milks cooking chocolate
    • 200g dark cooking chocolate
    • 226g butter, chopped

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Line 3 x 12 hole muffin tins with paper patty pans or line a tray with 36 paper patty pans.
    2. Cut each lolly raspberry into quarters.
    3. In a large bowl, place the coco pops, raspberries, marshmallows and nuts.
    4. In a heat proof bowl over a low level pot of boiling water (bowl can't touch the water), melt both chocolates and the butter, stirring.
    5. Pour the chocolate into the coco pops and stir until well combined.
    6. Evenly fill the patty pans with the mix. Pop a raspberry lolly on top if you like, then refrigerate till set.
    7. These can be stored in an airtight container in the fridge.

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