Snice bar
Picture: Iain Gillespie

Serves 6-8

200g roasted peanuts

200g caster sugar

600ml cream

50g meringues

2 tbsp Milo

150g dark chocolate

150g cream

caramel sauce or dulche de leche (Bonne Maman is excellent)


Spread peanuts on an oiled tray .Pour the sugar into a saucepan and add a tablespoon or two of water and then stir until the sugar has dissolved. Continue to boil until the syrup turns a dark caramel colour and then very carefully pour over the peanuts. Set aside to cool. Whip the first lot of cream before crushing the meringues and stirring them through, along with the Milo. Pulverise half the peanut brittle in a food processor and add to the cream. Spoon the mixture into a bar or loaf tin and freeze for several hours or overnight. Before serving, melt the chocolate and second lot of cream together and stir until fully incorporated. To release the ice-cream, run a hot knife around the edges of the tin. Serve the bar with caramel and chocolate sauce drizzled over it and a generous scattering of broken peanut brittle.

The West Australian

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