Chocolate Crackle Easter Eggs

Chocolate Crackle Easter Eggs

250g Copha
4 cups Rice Bubbles
1 1/2 cups icing sugar
3 Tbsp Bourneville cocoa
1 cup desiccated coconut

Melt copha in a saucepan over low heat. Place all remaining ingredients in a bowl and stir together. Pour copha onto dry ingredients and mix well with a wooden spoon. Spoon mixture into selected moulds. Allow to set. Unmould each half. Join together by tying a ribbon around the centre and gift wrap. Store in the fridge in hot weather.

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