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  • 100g dark chocolate
    broken into chunks
  • 200ml milk
  • 300g/11oz caramel
    (we used Carnation)
  • 85g crunchy peanut butter
  • 4 crunchy biscuits
    crumbled into chunks (we used Fox's butter crinkle crunch biscuits)
  • 50g salted roasted peanut
    chopped
  • 6 big scoops vanilla ice cream
  • 6 big scoops chocolate ice cream

Nutrition: per sundae

  • kcal608
  • fat34g
  • saturates15g
  • carbs62g
  • sugars55g
  • fibre3g
  • protein15g
  • salt0.8g
    low

Method

  • step 1

    Put the chocolate and 100ml milk in a small pan, and put the caramel, peanut butter and 100ml milk in another pan. Gently melt both, stirring until saucy. Set aside to cool.

  • step 2

    Give the sauces a good stir to loosen, then layer the 2 sauces, biscuit bits, peanuts and ice cream in 6 sundae glasses or bowls, and eat straight away.

Recipe from Good Food magazine, July 2012

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A star rating of 4.7 out of 5.3 ratings
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