Ingredients
· 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

Method
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.