This recipe is from episode 28 of Good Chef Bad Chef series 3.
Bake (or dry pan roast) pecans in the oven for 10 min at 180°C.
Cool, roughly chop then place in a bowl.
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.
Pour the melted chocolate over the pecans, add rice, currants and stir to combine.
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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