Saturday, April 26, 2014

Chocolate Crackles



4 cups cocoa pops 
(230g) icing sugar, sifted
1 cup (85g) desiccated coconut
3 tbsp cocoa 
250g Copha


In a large bowl combine cocoa pops, icing sugar, coconut and cocoa. Mix well. Melt copha in a small saucepan over medium heat. When completely melted, pour over the dry ingredients.Mix well, ensuring all ingredients are covered with Copha. With a spoon, fill cupcake cases and place on a baking tray. Chill in the refrigerator for one hour.


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