Vittles Foods launch Cadbury Brownies exclusive to Iceland

28 June, 21

Vittles Foods has teamed up with the international food and confectionery company Mondelez to launch a range of Cadbury Dairy Milk Chocolate Brownies, exclusive to Iceland and Food Warehouse.

Scheduled for a timely launch on 7th July, otherwise known as World Chocolate Day, customers will be able to choose from Cadbury Dairy Milk Chocolate Brownies and Cadbury Caramel Chocolate Brownies in Iceland stores nationwide and online at www.Iceland.co.uk.

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The brownies can be served either hot or cold, as a warm dessert with a scoop of ice cream or at room temperature, perfect with a cuppa. These convenient Dairy Milk treats can be heated from frozen, in the microwave for just 2 minutes or enjoyed cold by removing from the freezer and defrosting in the fridge for 1 hour before serving.

“We are delighted with these Cadbury Dairy Milk Brownies; they encapsulate that moreish Cadbury chocolate taste which we all know and love, and as they go so well with a scoop of ice cream, we knew Iceland would be the ideal listing for these decadent desserts,” comments Alastair Crimp, Sales Director for Vittles Foods.

Sally Bentley, Trading Manager for Iceland, said: “We’re thrilled that we’ve been able to partner with such an iconic household confectioner like Cadbury to develop a twist on their classic Dairy Milk flavours with these products.

“As they’re exclusive to Iceland, there’s nowhere else that shoppers can get their fix of classic Cadbury Dairy Milk flavours in this new format.”

Cadbury Dairy Milk Chocolate Brownie
Baked Chocolate Brownie covered in a Cadbury Dairy Milk Chocolate sauce.
Pack size: 400g, Serves 4 to 5
RRP: £3.00

Cadbury Dairy Milk Caramel Chocolate Brownie
Baked Cadbury Dairy Milk Chocolate Brownie covered in a Cadbury Caramel flavoured sauce and Cadbury Milk Chocolate Buttons.
Pack size: 400g, Serves 4 to 5
RRP: £3.00

For more information about the Vittles range of branded desserts please visit www.vittlesfoods.co.uk or get in touch with Alastair Crimp at [email protected]

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