I love quick festive treats, and Muffin Pan White Christmas Crackles are one of my go-to make-ahead sweets for holiday parties. They pair crunchy cereal with creamy white chocolate and chill in a muffin pan for neat, giftable portions. I’ve made them several times using both coconut oil and Copha, and they set reliably in 20–30 minutes in the fridge.
Why Make This Recipe
- Fast to make: you can mix and fill a 12-cup muffin pan in about 15 minutes.
- Crowd-pleasing flavor: sweet white chocolate with crunchy cereal and optional coconut or sprinkles.
- Great for gifting and parties — individual portions are tidy and transport well.
- Flexible: you can add nuts, dried fruit, or swap to make them gluten-free or dairy-free.
- Personal note: I love how easy they are to customize — for a salty-sweet twist I fold in chopped pretzels (similar to these 4-ingredient pretzel Christmas treats) for extra crunch. (See related idea: 4-ingredient pretzel Christmas treats)
Recipe Overview
- Prep time: 10–15 minutes
- Chill/set time: 20–30 minutes
- Total time: 35–45 minutes
- Servings: Makes 12 crackles (based on a standard 12-cup muffin pan)
- Difficulty: Easy
- Method: Melt white chocolate with coconut oil over a double boiler or gently in the microwave, fold in rice cereal and mix-ins, spoon into a lined or greased muffin pan, and chill until set.
My Experience Making This Recipe
I tested this recipe with both white chocolate chips and couverture bars, and found couverture yields a smoother finish. The biggest discovery was that adding 1–2 tablespoons of coconut oil (or Copha) keeps the white chocolate thin enough to coat the cereal evenly without sogginess.
How to Make Muffin Pan White Christmas Crackles
Start by melting 300 g (about 10–11 oz) white chocolate with 2 tablespoons (30 g) coconut oil over a double boiler until the chocolate reaches about 40–45°C (104–113°F). Gently fold in 6 cups (about 150 g) rice cereal and 1 cup (90 g) desiccated coconut or 1/2 cup chopped nuts for texture. Spoon the mixture into a lined 12-cup muffin pan (use paper liners or grease the cups), top with sprinkles or chopped candy, press lightly, then chill in the fridge for 20–30 minutes until firm. Remove and serve at room temperature.
Expert Tips for Success
- Use a double boiler: melt white chocolate over gently simmering water to avoid overheating and seizing; keep the bowl off direct heat.
- Watch temperature: keep white chocolate below 45°C (113°F); above that it can separate or burn.
- Add fat to stabilize: 1–2 tbsp coconut oil or Copha gives a glossy finish and easier spooning.
- Equipment matters: a 12-cup muffin pan with paper liners or a silicone pan makes removal simple. A bowl scraper or offset spatula helps pack the mix evenly.
- Add toppings quickly: sprinkle nuts, coconut, or crushed candy before the chocolate sets so they adhere.
How to Serve Muffin Pan White Christmas Crackles
- Party platter: arrange on a festive tray with contrasting colors (fresh cranberries or rosemary sprigs) for holiday appeal.
- Gift jars: stack individually wrapped crackles in a small box or cellophane bag tied with ribbon for neighbors.
- Dessert board: pair with salty items like pretzels and cheese, or try alongside warm bites like this holiday pizza wreath idea for a savory-sweet spread (amazing Christmas pizza wreath recipe).
- Kid-friendly: make a decorating station with sprinkles and mini M&Ms so kids can top their own.
Storage and Reheating Guide
Store finished crackles in an airtight container at cool room temperature for up to 3 days, or refrigerate up to 1 week to preserve freshness. For longer storage, freeze in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 3 months; thaw in the fridge for 1–2 hours before serving. Do not microwave—white chocolate melts quickly and will lose texture; instead let them come to room temperature naturally for best flavor.
Recipe Variations
- Gluten-free: use certified gluten-free rice cereal to avoid cross-contamination.
- Dairy-free / vegan: use dairy-free white chocolate and coconut oil; check labels for vegan certification.
- Nutty twist: fold in 1/2 cup chopped roasted almonds or macadamias for a richer bite.
- Spiced or boozy: stir 1 tsp ground cinnamon or 1–2 tbsp orange liqueur into the melted chocolate for adult-friendly flavor (reduce oil slightly if needed).
Nutritional Highlights
- These are an indulgent treat—high in sugar and fat—best enjoyed in small portions (one or two pieces per serving).
- You can add fiber by folding in 1/4 cup chopped toasted oats or seeds.
- Allergen note: contains dairy (unless using dairy-free chocolate), and may contain soy or nuts depending on mix-ins; the rice cereal may not be gluten-free unless specified.
Troubleshooting Common Issues
- Chocolate seized or grainy: rescue by gently stirring in 1 teaspoon vegetable oil or melted coconut oil at a time until smooth; avoid adding water.
- Crackles too soft after chilling: press more firmly into the muffin cups, chill longer, or add an extra tablespoon of melted coconut oil to the chocolate next time to help thin and coat more evenly.
- White chocolate scorched: discard scorched chocolate and start again; always use low heat and a double boiler or short bursts in the microwave (10–15 seconds), stirring between bursts.
Frequently Asked Questions
Q: Can I use white chocolate chips instead of bars?
A: Yes—white chocolate chips work fine, but bars or couverture melt more smoothly. Chop bars evenly so they melt uniformly. If using chips, add 1–2 tablespoons coconut oil to improve flow.
Q: How do I prevent the cereal from getting soggy?
A: Work quickly so the cereal is coated and cooled before moisture migrates. Use just enough melted chocolate to coat—about 300 g white chocolate to 6 cups cereal is a good ratio—and chill the crackles promptly in the fridge for 20–30 minutes.
Q: Can I make these ahead for a party?
A: Absolutely. Store in an airtight container in the fridge up to one week, or freeze for up to 3 months. Bring to room temperature before serving for best flavor and texture.
Q: My white chocolate looks streaky after setting—what happened?
A: White chocolate can bloom if it cools unevenly or if it was overheated. Make sure you melt gently, stir thoroughly, and chill on a flat surface. Bloom doesn’t affect safety, only appearance.
Conclusion
For the detailed original recipe and inspiration, see the full Muffin pan white Christmas crackles recipe on Taste: Muffin pan white Christmas crackles recipe.
Related ideas and swaps I used while testing are available here: white chocolate Christmas crack, a quick holiday crockpot candy alternative (amazing Christmas crockpot candy), and a simple breakfast pairing idea (3-ingredient flourless oat pancakes).
Print
Muffin Pan White Christmas Crackles
- Total Time: 30 minutes
- Yield: 12 crackles 1x
- Diet: Vegetarian
Description
Quick and festive treats that combine crunchy cereal with creamy white chocolate, perfect for holiday gifting and parties.
Ingredients
- 300 g white chocolate (about 10–11 oz)
- 2 tablespoons (30 g) coconut oil
- 6 cups rice cereal (about 150 g)
- 1 cup desiccated coconut or 1/2 cup chopped nuts
- Sprinkles or chopped candy for topping
Instructions
- Melt white chocolate with coconut oil over a double boiler until the chocolate reaches about 40–45°C (104–113°F).
- Gently fold in the rice cereal and desiccated coconut or chopped nuts.
- Spoon the mixture into a lined 12-cup muffin pan, topping with sprinkles or candy.
- Press lightly and chill in the fridge for 20–30 minutes until firm.
- Remove from the muffin pan and serve at room temperature.
Notes
These crackles can be customized with nuts, dried fruits, or gluten-free alternatives. Store in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 10g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg