Frozen millionaire’s peanut butter squares

Drum
Makes 36 squares serving Prep: 30 mins By Food24
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Tap for method

Ingredients (7)

200 g digestive biscuits
100 g butter — melted
1,8 l l vanilla ice cream
500 ml roasted, salted peanuts
385 g canned caramel
180 g dark chocolate — roughly chopped
125 ml cream
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Method:

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

1 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.

2 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.

3 TOPPING

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

4 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.

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

6 To serve, carefully lift the ice cream out of the cake tin using the clingfilm to ease it out. Remove the clingfilm and slice into squares. Serve immediately and store any leftovers in the freezer.



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