I love this recipe because it’s simple, nostalgic, and a real crowd-pleaser. The combination of textures—the crunch from rice bubbles and pistachios, the chewiness of coconut and lollies, and the creamy chocolate coating—makes every bite addictive. They’re perfect for gifting, entertaining, or just keeping in the fridge for a sweet snack. Plus, since they’re made in a muffin pan, each one comes out perfectly shaped and ready to enjoy.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
125ml (1/2 cup) sweetened condensed milk 50g butter, chopped 2 x 180g blocks white chocolate, chopped 80g (2 cups) Rice Bubbles 65g (3/4 cup) desiccated coconut 120g (1/2 cup) red raspberry lollies, chopped 55g (1/3 cup) pistachios, chopped 2 tsp vegetable oil Red raspberry lollies, very finely chopped, to decorate Pistachios, very finely chopped, to decorate
Directions
Step 1 I lightly grease a 12-hole (⅓-cup capacity) muffin pan and line the bases with small rounds of baking paper. Alternatively, I use paper cases for easy removal.
Step 2 In a small saucepan, I combine the condensed milk, butter, and 100g of the chopped white chocolate. I stir it gently over low heat for about 5 minutes until the mixture melts and becomes smooth. I then set it aside to cool slightly.
Step 3 In a large bowl, I mix together the Rice Bubbles, desiccated coconut, chopped raspberry lollies, and pistachios. I use my fingertips to separate any sticky lolly pieces so they distribute evenly. I pour the melted condensed milk mixture over the dry ingredients and stir until everything is well combined and coated.
Step 4 I divide the mixture evenly among the prepared muffin holes, pressing and smoothing the tops with the back of a spoon. I refrigerate the tray for about 2 hours or until the crackles are firm and set.
Step 5 For the topping, I place the vegetable oil and the remaining white chocolate in a heatproof bowl set over a saucepan of simmering water, making sure the bowl doesn’t touch the water. I stir with a metal spoon until smooth and glossy. I spoon the melted chocolate over each set crackle, then tap the pan lightly on the countertop to settle the chocolate evenly. I finish by sprinkling the tops with extra finely chopped raspberry lollies and pistachios for color and crunch. I refrigerate for another 30 minutes until the topping sets completely.
Servings and Timing
This recipe makes 12 crackle cups. It takes about 20 minutes to prepare, 5 minutes to melt the ingredients, and 2 hours 30 minutes of refrigeration time. They’re perfect for making ahead and keeping chilled until serving.
Variations
Sometimes I like to swap the raspberry lollies for dried cranberries or chopped Turkish delight for a tangy twist. I’ve also made them with dark or milk chocolate instead of white for a richer flavor. For extra texture, I mix in chopped macadamias or almonds, or even add a handful of mini marshmallows. If I’m making them for kids, I add colorful sprinkles on top for a fun finish.
Storage/Reheating
I store these crackle cups in an airtight container in the fridge for up to 1 week. They’re best served chilled so the chocolate stays firm and the crackles hold together. I don’t reheat them, but I let them sit at room temperature for a few minutes before serving if I want them slightly softer.
FAQs
Can I make these ahead of time?
Yes, I always make them a day in advance—they keep perfectly in the fridge and taste even better the next day.
What can I use instead of pistachios?
I sometimes use almonds, macadamias, or sunflower seeds for a nut-free version.
Can I make smaller portions?
Definitely. I use mini muffin pans or patty cases to make bite-sized versions for parties.
Can I use milk or dark chocolate?
Yes, though the flavor will be less sweet and more intense. I adjust the toppings to match—like dark chocolate with cranberries or almonds.
How do I make them extra festive-looking?
I sprinkle the tops with colorful candy pieces, shredded coconut, or edible glitter for a bright, fun look.
Can I make these nut-free?
Yes, I simply leave out the pistachios and replace them with extra rice bubbles or seeds.
What if I don’t have a muffin pan?
I press the mixture into a lined slice pan and cut it into squares once set—it works perfectly.
How do I melt chocolate without burning it?
I use low heat and stir constantly, or melt it in 20-second bursts in the microwave, stirring between each burst.
Can I freeze these crackles?
Yes, I freeze them in a single layer, then store in an airtight container for up to 1 month. I thaw them in the fridge before serving.
How do I keep them from sticking?
Lining the muffin pan or using paper cases makes removing them easy and prevents sticking.
Conclusion
These white chocolate crackle cups are one of my go-to no-bake treats whenever I want something quick, delicious, and crowd-pleasing. I love the creamy white chocolate base, the crunch of rice bubbles, and the bursts of flavor from the raspberries and pistachios. They’re colorful, crunchy, and irresistibly sweet—perfect for sharing with friends, gifting, or simply indulging in a little homemade treat anytime
These White Chocolate Crackle Cups are a delightful no-bake treat filled with creamy white chocolate, crispy rice bubbles, chewy raspberry lollies, and crunchy pistachios. Beautifully topped with melted white chocolate and colorful decorations, they’re an irresistible combination of textures—sweet, crunchy, and chewy in every bite. Perfect for parties, gifting, or a quick homemade indulgence.
Author:Amy
Prep Time:20 minutes
Cook Time:5 minutes
Total Time:2 hours 55 minutes
Yield:12 crackle cups
Category:No-Bake Dessert, Treat
Method:No-Bake, Chilled
Cuisine:Australian
Diet:Vegetarian
Ingredients
125 ml (½ cup) sweetened condensed milk
50 g butter, chopped
2 × 180 g blocks white chocolate, chopped
80 g (2 cups) Rice Bubbles
65 g (¾ cup) desiccated coconut
120 g (½ cup) red raspberry lollies, chopped
55 g (⅓ cup) pistachios, chopped
2 tsp vegetable oil
Extra finely chopped raspberry lollies, to decorate
Extra finely chopped pistachios, to decorate
Instructions
Lightly grease a 12-hole (⅓-cup capacity) muffin pan and line the bases with small baking paper rounds or use paper cases.
In a small saucepan, combine condensed milk, butter, and 100 g of white chocolate. Stir over low heat for 5 minutes until smooth. Set aside to cool slightly.
In a large bowl, combine Rice Bubbles, coconut, chopped raspberry lollies, and pistachios. Pour over the melted mixture and stir until everything is evenly coated.
Divide the mixture evenly among the prepared muffin holes, pressing down firmly. Refrigerate for 2 hours or until set.
For the topping, melt the remaining white chocolate with vegetable oil in a heatproof bowl over simmering water, stirring until smooth. Spoon over each crackle and tap the pan gently to level. Sprinkle with extra chopped raspberry lollies and pistachios. Refrigerate for 30 minutes to set completely.
Notes
For a tangy twist, replace raspberry lollies with dried cranberries or chopped Turkish delight.
Swap white chocolate for milk or dark chocolate for a richer flavor.
Make nut-free versions by omitting pistachios and adding extra Rice Bubbles or seeds.
Use mini muffin pans to create bite-sized versions for parties.
Decorate with sprinkles, shredded coconut, or edible glitter for festive occasions.
