PB&J chocolate ‘magic’ sauce

PB&J chocolate ‘magic’ sauce

Remember Bird's Ice Magic, the iconic 80s chocolate sauce that froze (and became satisfyingly ‘crackable’) as soon as it hit cold ice cream? We’ve come up with our own version, adding peanut butter and raspberry jam for extra nostalgia vibes. Joy guaranteed, whatever your age. 

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Vegetarian
  • Serves4
  • CourseDessert
  • Prepare5 mins
  • Cook5 mins
  • Total time10 mins

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Ingredients

  • 100g dark chocolate, chopped
  • 2 tbsp smooth peanut butter (or almond butter)
  • 1 tbsp coconut oil
  • 8 scoops of ice cream
  • 4 tbsp raspberry jam
  • 50g roasted salted peanuts

Method

  1. In a large heatproof bowl, add dark chocolate, smooth peanut butter (or almond butter) and coconut oil. Set the bowl over a pan of simmering water (don’t let the water touch the base of the bowl) and stir until melted and smooth. Arrange 2 scoops of ice cream in each bowl with 1 tbsp raspberry jam. Pour over the hot sauce and leave to set for about 30 seconds. Roughly chop the roasted salted peanuts and sprinkle over to serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,460kJ/ 590kcals

Fat

35g

Saturated Fat

18.1g

Carbohydrates

55g

Sugars

49g

Fibre

3.3g

Protein

12g

Salt

0.5g

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