Nutty Caramel & Chocolate Sundae

  • 24 Sep - 30 Sep, 2022
  • Mag The Weekly
  • Cookery


· 100 g dark chocolate

· 200 ml milk

· 300 g caramel

· 85 g peanut butter

· 4 crunchy biscuits

· 50 g salted peanuts

· 6 scoops vanilla ice-cream

· 6 scoops chocolate ice-cream


Put the chocolate and 100 ml milk in a pan. Now put the caramel, peanut butter and remaining milk in another pan. Gently allow them to melt, stirring until saucy. Set aside to cool. Give the sauces a good stir to loosen up, and then layer the cooked sauces evenly, with biscuit bits, peanuts and both the ice-creams in separate sundae glasses or bowls, and serve straight away.