Top 3 Crispy Crackling Recipes

CRISPY is now in a Crispy Crunchy Spread Rice Cereal!

CRISPY Crunchy Spread Rice Cereal can be used in various ways for a delicious meal/dessert without worrying about trans fat and cholesterol.
With CRISPY Crunchy Spread Rice Cereal you can spread it on bread, ice cream, cracker or even on your roti canai to get the extra crunchy texture from the crunchy poppy rice.

Let’s experience every crunch every way with Crispy Crunchy Spread Rice Cereal!

CRISPY Dorayaki

Image credit: Just One Cookbook
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes



  • Whisk egg, sugar and honey until it is fluffy.
  • Sift in flour and baking powder until it is well combined and let it rest in the chiller for 15 minutes.
  • Add in 2tbsp water and mix well.
  • On a non stick pan, put in oil, and pour in 1 ladle of batter in.
  • Cook on low heat until it is light brown and flip it to the other side to cook it.
  • Repeat the steps until your batter has finished.
  • Take 2 pcs and spread CRISPY Spread on one piece and sandwich it with another piece. Place it back on the nonstick pan to let the heat warm the chocolate spread.


Image credit: Cakescottage
Prep Time 15 minutes
Cook Time 15 minutes


Cookie Dough


  • 400 g CRISPY Spread


  • Cream butter, white sugar, brown sugar together until creamy.
  • Add in one eggs and vanilla essence at a time until fully combined.
  • Fold in flour, baking soda and salt until it forms a dough.
  • Place a thin dough in tart molds and bake at 180C for 15 mins.
  • Once it has cooled down, unmold baked dough and put 2 tbsp of CRISPY Spread filling into tart molds.

CRISPY Fudge Crumble Bars

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour





  • Preheat oven to 180C.
  • For the crumble, mix all dry ingredients together and use your hands to rub in cold cubed butter until it is crumble and well mix together with the dry ingredients.
  • Divide crumble mixture in half and press half into the bottom of a 9×13 inch greased or parchment lined baking pan.
  • Spread fudge filling mixture over the base. Top with remaining crumb mixture, breaking it into small pieces with your fingers.
  • Bake for 40 minutes at 180C or until golden brown.


  • Double boil chocolate chips, whipping cream and icing sugar until it is fully melted.
  • Remove from heat and mix in CRISPY Speread.
  • Leave it aside to let it come to room temperature.

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