This really is the ultimate chocolate sundae recipe! Enjoy summer with a scoop (or two) and let us know what you think.
Recipe provided by Woolworths TASTE
- To make the almond brittle, melt 250g sugar over a medium heat in a pan. As soon as it turns to caramel, turn off the heat, fold in 50g flaked almonds, pour onto silicone mat and cool at room temperature. Break into big shards when set.
- Add scoops of Tin Roof ice cream from Woolworths to a bowl, top with a piece of almond brittle and shards of dark chocolate or chocolate bark and drizzle with peanut butter and chocolate sauce.
- To make the latter, place 90g golden syrup, 250g smooth peanut butter, 1 cup cream and 100g chopped dark chocolate in a saucepan. Heat for 2 minutes until the chocolate has melted.
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