Ingredients (serves 6)
1/2 cup thickened cream
2 tablespoons brown sugar
150g milk chocolate, broken into squares
12 Butternut Snap cookies
500ml chocolate-chip ice-cream
80g (king-size) Crunchie chocolate bar, finely chopped
Method
Combine cream, sugar and chocolate in a small saucepan over low heat. Cook, stirring constantly with a metal spoon, for 3 minutes or until chocolate melts and sauce is smooth. Set aside.
Preheat oven to 180°C. Place a cookie over each hole of a 12-hole, 2-tablespoon capacity patty pan. Bake for 5 minutes or until cookies are soft and pliable. Remove from oven.
Press cookies into holes to mould into cups. Set aside to cool completely. Place on serving plates.
Top each cookie cup with a scoop of chocolate-chip ice-cream. Spoon over cooled chocolate sauce. Sprinkle with chopped Crunchie. Serve.
Thanks : Super Food Ideas - September 2005, Page 86
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