Chocolate Crackle Slice

no-bake chocolate crackle slice on a plate beside a window with two glasses of milk

Chocolate crackles were the centrepiece of many Aussie birthday parties in the early 90s, and we reckon they should still have a place on the table.

Our take on this childhood classic is a little different. It's a no-bake slice that's definitely more nutritious than the chocolate crackles we grew up eating, but it's just as moreish and yummy. Enjoy!


To make chocolate crackle slice, you'll need:

For the base:

  • 4 cups puffed brown rice
  • 1/2 cup your favourite nut butter
  • 1 cup raw cacao powder
  • 1/2 cup coconut oil, melted
  • 1/2 cup maple syrup
  • 2 tsp vanilla extract
  • pinch of sea salt

 For the choc top:

  • 1/4 cup maple syrup
  • 1/2 raw cacao powder
  • 1/4 cup your favourite nut butter
  • 1/4 cup coconut oil, melted
  • 1 tsp vanilla extract


  1. Line a slice tin with baking paper and set aside.
  2. Pop the bar ingredients, except puffed rice, into a bowl and mix well. 
  3. Add puffed rice and stir until well coated.
  4. Pour the mix into the slice tin and spread out evenly with a spatula.
  5. Place in freezer for 10–15 minutes, until set. 
  6. For the choc top, put all ingredients in a bowl and mix well.
  7. Pour the choc top over the base and put it back in the freezer until set.
  8. Remove from freezer and slice into bars.


Chocolate Crackle Slice originally featured in Lunch Lady Magazine Issue 5

Recipe by Amber Rossouw, styling by Jacinta Moore and photographs by Kate Berry.