Chocolate Peanut Ice-Cream Slab

Step 1: Grease a 7cm-deep, 30cm x 37cm metal roasting pan AND Line base and sides with baking paper, extending paper 2cm above edges.

Step 2: Using a food processor, process biscuits until finely chopped and then add butter and process until combined.

Step 3: Reserve 2 tablespoons of mixture and press remaining mixture evenly over the base of prepared pan and then freeze.

Step 4: Meanwhile, place 1/2 the vanilla ice-cream in a large bowl and set aside for 10 minutes to soften (ice-cream should not be melted) and then add ½ the peanut butter and mix well to combine.

Step 5: Spoon mixture over prepared base in pan and level top with a spatula and freeze for 1 hour or until firm.

Step 6: Place chocolate ice-cream in large bowl and set aside for 10 minutes to soften (ice-cream should not be melted) and then spoon mixture over peanut butter layer and level top with a spatula and freeze.

Step 7: Repeat process with remaining vanilla ice-cream and peanut butter and then cover surface with plastic wrap and freeze for 4 hours or overnight, if time permits, or until firm.

Step 8: Cover and refrigerate reserved biscuit mixture until required.

Step 9: To make Caramel Sauce, place butter, sugar and cream in a saucepan over medium heat and cook, stirring occasionally, for 3 minutes or until sugar dissolves and then simmer, stirring occasionally, for 8 to 10 minutes and then let cool for 10 minutes.

Step 10: Using baking paper, lift ice-cream from pan and place on a board and using a hot knife, cut slab into bars.

Step 11: Serve ice-cream sprinkled with reserved biscuit mixture and drizzled with caramel sauce.