Jaffa Slice

Recipe's preparation

1. Line a 18 x 27cm slice tin with baking paper and set aside

2. Crush biscuits 6secs spd 6, making sure all are crushed, if not mix for a further 2 secs each go until all crushed. Put to one side.

3. Add chocolate, condensed milk and butter, melt 2mins 60dg, spd 2, scrape down sides and mix for a further 6secs spd 2

4. Add the crushed biscuits to the melted ingredients and combine 4secs spd 2, reverse, scrape down sides and mix 2 secs spd 2, reverse

5. Press the mixture into the tray, spread out evenly and smooth

6. To make the topping, melt the chocolate, 2min, 60deg spd 2, scrape down sides

7. Add oil and essence, mix for a further 4secs, spd 2. Pour the chocolate mixture over the base and spread it evenly to the edges

8. Place the Jaffas in to a bag and break up with a rolling pin, sprinkle over the slice until it is all covered

9. Chill in the fridge until set for 2+ hours. Take out of the fridge 20minutes before cutting into slices (this makes it easier to cut)