Nutty caramel & choc sundaes

Name: Nutty caramel & choc sundaes
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Southern
Ingredients: 100 grams dark chocolate, broken into chunks; 200 milliliters milk; 300 grams 11oz caramel (we used Carnation); 85 grams crunchy peanut butter; 4 crunchy biscuits, crumbled into chunks (we used Foxs butter crinkle crunch biscuits); 50 grams salted roasted peanut, chopped; 6 big scoops vanilla ice cream; 6 big scoops chocolate ice cream

You can never have too many Southern recipes, so give Nutty caramel & choc sundaes a try. This recipe serves 6. One portion of this dish contains about 12g of protein, 27g of fat, and a total of 512 calories. This recipe from BBC Good Food requires chocolate, big scoops vanillan ice cream, big scoops chocolate ice cream, and roasted peanut. From preparation to the plate, this recipe takes about 20 minutes. If you like this recipe, you might also like recipes such as Choc & nut caramel slice, Salted caramel choc pots, and Choc-a-block Choc Banana Pudding Ice Cream.

Instructions

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.

Ingredients you will need

Peanut Butter

Chocolate

Caramel

Milk

Equipment you will use

Frying Pan

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.

Ingredients you will need

Ice Cream

Biscuits

Peanuts

Equipment you will use

Bowl

Equipment

Frying Pan

Bowl

Ingredients

Servings:

100grams

dark chocolate, broken into chunks 200milliliters

milk 300grams

11oz caramel (we used Carnation)85grams

crunchy peanut butter 4

crunchy biscuits, crumbled into chunks (we used Fox's butter crinkle crunch biscuits)50grams

salted roasted peanut, chopped 6

big scoops vanilla ice cream 6

big scoops chocolate ice cream

Recommended wine: Cream Sherry, Moscato Dasti, Port

Sundae works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.