Summer Chilling: Fagyos nyári finomságok

Frozen Millionaire’s Peanut Butter Squares

An indulgence for the whole family!

makes: 36 squares
preparation: 30 min
microwave: 1 min
reezing: 3-4 hours

Ingredients:

Base:

–        200g digestive biscuits

–        100g butter, melted

Filling:

–        1 tub (1,8 litre) vanilla ice cream

–        500ml (2c) salted large peanuts

Topping:

–        1 can (385g) caramel

–        180g dark chocolate, roughly chopped

–        125ml (½c) cream

Preparation:

1.     Line a 23cm square cake tin with cling film, leaving some hanging over the sides of the tin. Remove the ice cream from the fridge to soften.

2.     Base: Blitz the biscuits in a food processor or bash them into fine crumbs with a rolling pin. Add the butter and mix well. Press the mixture firmly onto the bottom of the prepared cake tin and chill in the fridge until needed.

3.     Filling: Spoon the ice cream into a large mixing bowl and add the peanuts. Mix well and spoon over the crumb base. Smooth the surface and freeze for an hour.

4.     Topping: Spoon the canned caramel into a mixing bowl and stir until smooth. Spread over the ice cream in the cake tin.

5.     Put the chocolate and cream in a microwave-safe glass bowl. Microwave for 30 seconds, mix well, then microwave for another 30 seconds and mix until well blended.

6.     Pour the chocolate mixture over the caramel and smooth the surface. Freeze for 2-3 hours or until firm.

7.     To serve, carefully ease the ice cream out of the cake tin using the cling film. Remove the cling film and slice into squares. Serve immediately and store any leftovers in the freezer.