Chocolate Cracked Easter Wreath Recipe

My oven works overtime at Easter. Whether it’s a slow-cooked leg of lamb, roasted pumpkin for a salad, or baking a batch of warm dinner rolls, there’s no respite from the oven. So I really wanted to create a stunning, no-bake Easter dessert that was quick and easy to make. Chocolate crackers are one of my all-time favorite treats and so it made sense for me to give them an Easter flare by turning them into an easy to make and share festive treat.

Why You’ll Love This No-Bake Chocolate Crackle Easter Wreath Recipe

I think you’ll agree that there’s no more nostalgic Australian treat than chocolate crackers. When I was a kid, it was always the first thing I grabbed at parties… in fact, not much has changed since then. I’m in my 40s and they always seem to be the first thing I spring for at my kids’ parties.

Creating this beautiful wreath took a few attempts. The first test, I just grabbed a glass without thinking about its shape. It had a slightly curved side, so when I went to unmold it, it was difficult to get it out. For the second test, I used a straight-sided glass, which was much easier to remove but I was a little too eager to decorate the wreath and poured the hot white chocolate over the crackling mixture, which caused the cracklings to melt before I finished decorating. On the third attempt, I used a straight-sided glass and a cooled white chocolate mixture, but I took my time decorating…WRONG! If you wait too long, the white chocolate will start to set because the crown is cold and the decorations will not stick to the chocolate.

My other advice? Don’t leave it out of the fridge for too long. Once satisfied with the recipe, I left it on my kitchen bench while I went about other things in my day. He stayed there for about an hour until the kids came home from school. My 14 year old son asked if he could try some, so I went to cut off a piece and the chocolate cracker mixture collapsed like a house of cards. So, be sure to serve this wreath within 20 minutes of decorating, or store it in the refrigerator until ready!

My glass measured 7.5cm wide and 9cm high. You can use a narrower glass if that’s what you have on hand, but you need to make sure the sides are straight so you can easily unmold the wreath.

Use the back of a spoon to firmly press the chocolate cracker mixture into the pan.

The undecorated wreath can be made up to 1 day in advance. Just keep it cool until you’re ready to decorate. Once decorated, it can be stored in the refrigerator for an additional day before serving.

Note that this recipe requires at least 3 hours of refrigeration.

Key Ingredients for My Chocolate Crackle Easter Wreath

• Coco Pops: these deliver a chocolatey crunch. Substitute rice bubbles plus an additional 2 to 3 tablespoons of cocoa powder for a stronger flavor and color, or opt for half and half.
• Desiccated coconut: This adds chew and structure, and that classic coconut flavor we all love in chocolate crackers.
• Icing sugar mixture: this softens and helps bind. Pure icing sugar also works well.
• Cocoa powder: this adds a nice chocolate flavor. Regular cocoa works well or use Dutch-processed cocoa for a darker color.
• Coconut oil: this helps secure the crackers neatly in the refrigerator. A classic exchange is Copha, if you will.
• White chocolate fondants: melt them in the microwave in 30-second bursts, stirring after each burst, until smooth. You can use milk chocolate or dark chocolate instead, if you like.
• Hollow chocolate eggs: I used 6cm eggs because they fit the wreath perfectly.
• Cadbury Mini Eggs: any mini candy coated eggs or speckled eggs work. I cut a few for added visual appeal, but feel free to leave them whole, if you like.
• Raspberries: these add fresh for spice and a touch of color. You can use any berries you like.

Looking for more fun Easter treats for the long weekend? Try These Fun Easter Recipes.

Recipe, photography, video and recipe notes by Amira Georgy, Director of Digital Food.