Pb&j chocolate ‘magic’ sauce

Summary

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.

Step by Step

Step 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.