In a large bowl, combine rice bubbles, powdered sugar, desiccated coconut, cocoa, and salt. Add the coconut oil and mix well to combine. Transfer to the prepared pan and spread out and then use an offset spatula or spoon to spread smooth. Refrigerate until set, about 45 minutes to an hour, then cut or break into pieces.. Add muffin cups to a muffin pan and spoon the chocolate Crackles mixture into each cup. Mount them high or fill them about halfway and make double the amount (24 total). You can also use the mini muffin cups. Place in the fridge and chill until set about 30 minutes. Remove and serve.

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1. Mix together the dry ingredients in a large bowl. 2. Melt the copha over low to medium heat until fully melted. Pour over the dry mixture. Using a wooden spoon or spatula mix together thoroughly. 3. Spoon the mixture into patty cases.. Instructions. Line a 12-hole muffin pan with cupcake liners. In a large mixing bowl, add rice cereal, coconut and cocoa powder. Break up the chocolate and place it in a small heat-proof bowl. Microwave the chocolate, stirring every 20 seconds, until smooth and melted. Add coconut oil and stir until smooth.