Pretzel, Pecan and Honeycomb Ice Cream Cake Recipe | Booths Supermarket
Method: To make the brownie Preheat oven to 180°C/160°Fan/356°F/Gas Mark 4 and line two 8-inch cake tins. Melt butter and chocolate in a pan over a low
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Ingredients
- 185g dark chocolate
- 185g butter
- 3 eggs
- 225g caster sugar
- 1tsp vanilla extract
- 40g cocoa powder
- 80g plain flour
- 150g salted pretzels
- 100g pecans
- 100g butter
- 110g soft brown sugar
- 3tbsp double cream
- 50ml bourbon
- 4tbsp of caramel sauce
- 1 Ltr Booths vanilla & clotted cream ice cream
- 4 crunchie bars broken into pieces or honeycomb pieces
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