Golden Chocolate Crackles

Crunchy Caramel Golden Goodness

Move over chocolate crackles because golden biscoff crackles are the new kid on the block and they are total DROOLS! You know the feeling when your mouth salivates as you take the first bite of something because it is just so delicious? This is it and that happened to me!

Let me address the baby elephant in the room. Biscoff is not the healthiest thing in the world but it is the most delicious thing in the world and I am all about food freedom here at feedthatblonde which means balancing the foods you love (the ones that make your soul happy), with the foods that nourish your body. We aren’t really using a huge amount in this recipe so don’t stress about it. One thing to be mindful of, is that biscoff is not gluten free so if gluten is your poison you will need to swap out the biscoff for peanut butter or another nut butter of your choice.

I recently discovered Halo Sugar. A small Australian business making small batch keto chocolate and I am obsessed with their white chocolate and caramel white chocolate bars. I used the caramel white chocolate in this recipe which tastes a bit like caramilk and they turned out so flipping yum but with way less sugar than if I used regular caramilk.

The best part about my healthier crackle recipes is that they don’t take long to make at all. Freezing is not necessary but it does speed up the process, so by all means, if you have the patience of a saint, feel free to set your crackles in the fridge instead of the freezer.

If you love transporting yourself back to childhood with chocolate crackles but don’t love the disgusting main ingredient (vegetable shortening/copha) then you must check out my healthy chocolate crackle recipe. Enjoy!

Golden Chocolate Crackles

Crunchy Golden Goodness
Prep Time 10 minutes
Setting time 20 minutes
Servings 6 crackles


  • 60 grams white chocolate
  • 30 grams biscoff spread (approx 1 BIG tbsp)
  • 3/4 cup rice puffs


  • Melt white chocolate with biscoff spread and combine until smooth.
  • Fold through rice puffs ensuring they are coated in the white chocolate mixture.
  • Divide between six silicone muffin moulds or paper cases.
  • Optional: sprinkle with coconut
  • Set in the freezer for 15-20 minutes
  • Serve straight away or store in the fridge for up to 5 days.

I absolutely love knowing when you make one of my recipes, so make sure you tag me or send me a message on Instagram. You can also leave a comment/reply below and let me know what you think :).

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Alicia xox

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