PREP + COOK TIME 35 mins + chilling MAKES 16-20
100g Kremelta, chopped 180g dark chocolate, finely chopped ½ teaspoon orange essence 5 cups puffed rice cereal 1 cup icing sugar ½ cup Jaffas, crushed
225g dark chocolate 30g Kremelta
1 Line a 21cm square cake pan with baking paper. Place Kremelta and chocolate in a small saucepan over medium heat. Stir for 5 minutes or until melted, then mix in the orange essence.
2 Combine puffed rice and icing sugar in a bowl. Add chocolate mixture and stir well to combine.
3 Spread mixture into the pan. Cover with baking paper and compact the mixture firmly, levelling the top and compressing the mixture. Chill in the fridge until firm.
Meanwhile, make the Chocolate topping (see below).
Pour Chocolate topping over the slice and tap on bench to release air bubbles. Chill until almost set, then scatter the crushed Jaffas over the slice. Chill fully. When set, cut into squares with a serrated knife.
Place chocolate and Kremelta in a bowl over a pan of gently simmering water. Melt, stirring until liquid. PER SERVE (20) Energy 242kcal, 1013kj Protein 2g Total Fat 15.6g Saturated Fat 11.5g Carbohydrate 23.9g Fibre 0.4g Sodium 58mg