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Chocolate and Pecan Crackles

This recipe is from episode 28 of Good Chef Bad Chef series 3.


  • ½ cup pecans

  • 500g non dairy organic dark chocolate chips

  • 6 cups sulphur free puffed rice or millet

  • ½ cup currants


  • 1.

    Bake (or dry pan roast) pecans in the oven for 10 min at 180°C.

  • 2.

    Cool, roughly chop then place in a bowl.

  • 3.

    To melt the chocolate place it in a bowl and rest it over a pot of simmering water (double boiler) and let it sit until it has slowly melted.

  • 4.

    Pour the melted chocolate over the pecans, add rice, currants and stir to combine.

  • 5.

    Spoon this mixture into small patty cases and let cool for at least 1 hour before serving.


Makes 20-24 crackles

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These are great for adults in small quantities but my 7 year old didn't agree!! I might try using milk chocolate next time...