If you follow me on Social Media you may have seen that over the weekend a couple of bars of the Cadbury Jaffa chocolate conveniently, by accident made their way into my hot little hands. Not surprising, I know, as lately chocolate has been my thing #thebabywantedit. So of course when I spied the combination of good old Jaffa’s with yummy diary milk I couldn’t resist.
Armed with a couple of bars in hand (only a couple I promise), I headed home to show Steve my find. He was pretty excited too and as his work was having a Bake Off on Monday (with the theme ‘chocolate’) I was able to convince him it was for creative purposes. Ha.
Personally, I thought this was better then the Jelly Tip one we sampled last week as it is not so sweet. But then again I prefer dairy milk or dark chocolate to white normally and strangely enough aside from during this pregnancy am not usually a sweet tooth.
With a bar for us to eat, quality control purposes and a bar destined for some chocolate creation for Steve’s work, it was time to get my bake on (again I loosely use that term as it was more like make); this recipe was another put together one only. And so this Decadent Cadbury Jaffa Slice was born. The hardest part was crushing the biscuits (you may remember my food processor broke whilst making these babies last week) so it was back to the good old fashion crushing the biscuits in a snap lock bag with a tin of peaches, or a rolling pin, if you prefer.
What is your favourite flavour of chocolate? Have you tired the Jaffa Chocolate yet? What did you think?
- 1/2 tin Condensed Milk
- 65 grams Butter
- 1 x 200 gram bar Cadbury Jaffa Chocolate
- 1 packet Plain Biscuits (Vanilla / Super Wine)
- 1 x 200 gram bar Dairy Milk Chocolate
- 50 grams Vegetable Shortening (I used, Kremelta)
- Handful of crushed Jaffa's (Good luck with this, they have hard shells and I had to break the hammer out to crush them)
- In a food processor, crush biscuits, or if you are like me and you food processor is on the blink (or you don't have one) crush in a snap lock bag with a tin (I found peaches worked well); set aside
- In a large bowl, combine condensed milk, butter and Jaffa chocolate (broken up into squares). Gently heat in microwave in bursts of 30 seconds until completely melted
- Add crushed biscuits to melted chocolate mix and combine well
- Pour into lined slice tin. Refrigerate whilst making topping
- Gently melt chocolate and kemelta in microwave until combined
- Pour over slice and top with crushed Jaffa's
- Refrigerate for at least 1 hour before cutting into squares