Ultimate Chocolate Sundae Recipe

Instructions

1. 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.
2. 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.
3. 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.