PREP + COOK TIME 35 mins + chill­ing MAKES 16-20

Food - - Contents -

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.

Chocolate top­ping

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

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