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For the peanut butter sauce:
- Combine the sugar and water in a saucepan over a medium heat. Cook for five minutes, without stirring, until the sugar is golden.
- Stir in the butter and cream until combined. Bring to a simmer, then remove from the heat and stir in the peanut butter.
- Add a few scoops of salted caramel ice cream to four long, shallow dishes. Add a banana slice to each side of the ice cream. Top with the popcorn and peanuts and a drizzle of the peanut butter and chocolate sauces.
Per serving: 563kcals, 32.2g fat (17.4g saturated), 68.5g carbs, 54.2g sugars, 7.1g protein, 4g fibre, 0.174g sodium
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