This recipe first appeared in Food magazine.
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Ingredients
Chocolate topping
Method
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.
4.Meanwhile, make the chocolate topping (see below).
5.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
6.Place chocolate and Kremelta in a bowl over a pan of gently simmering water. Melt, stirring until liquid.
Note
- Makes 16-20 slices. – Roll a can from your pantry over the mixture to level and compress it. To crush Jaffas, place in a resealable plastic bag and hit with a rolling pin. – Kremelta is a vegetable fat that sets to a snapping consistency; if butter was used here it wouldn’t set properly. Kremelta is shelf stable and will keep for months. – Prep + cook time does not include chilling time. PER SERVE (20) Energy 242kcal, 1013kj • Protein 2g • Total Fat 15.6g • Saturated Fat 11.5g • Carbohydrate 23.9g • Fibre 0.4g • Sodium 58mg
