Regular readers will know that I recently held a teapot giveaway. I loved reading all of the fun, crazy, beautiful entries that people came up with. What most people don’t know is that the teapot giveaway started an ongoing relationship between Baking with Gab and the lovely people at house.com.au
When I went into the House store, I got chatting to Cat, who worked behind the counter. I explained that I wasn’t buying four teapots for myself, I was going to give them away on my blog. She was enthusiastic and supportive of my blog and we’ve been chatting ever since. It makes me super happy that a chance meeting could result in one of my recipes being printed on a snazzy looking recipe card and shared with an even wider audience.
I wanted to share the recipe on the blog as well, so that nobody missed out on this delectable and speedy treat. Enjoy!
Mini chocolate mint crackles
- 380g chocolate
- 50g copha
- 41/2 cups Rice Bubbles
- ¾ cup crispy mint M&Ms
- Sprinkles to decorate
Melt the copha and chocolate in your microwave, stirring at regular intervals to avoid burning the chocolate.
Put the Rice Bubbles into a mixing bowl and pour the melted ingredients over them. Mix thoroughly, ensuring each rice bubble is completely coated. Toss your M&Ms into the mix and distribute them evenly.
Scoop a tablespoon of mixture into each cupcake pan and press down lightly with the spoon. Top with sprinkles, if desired.
Pop in the fridge for half an hour and resist the urge to eat them until they’ve set!
My gorgeous Christmas bon-bon napkins were provided by Aqua Door Designs, a wonderful Brisbane-based design studio who print all of their linen by hand. You can find the bonbon napkins for sale on their Etsy page, here.