|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|
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.
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.
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.