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One of my favorite South African desserts…. BAR-ONE SUNDAES!

I want to begin by thanking all of you for sharing and liking my Peppermint Crisp Pudding post. It means the world to me. Each and every one of you motivate me to keep cooking and posting recipes. I am eternally grateful for your support.

In keeping with this week’s dessert theme, I wanted to share another epic ice-cream sundae I would always order at RJ’s Steak House in Umhlanga.

I introduced my daughter to them on a trip back to Johannesburg and she went berserk. Now if I want to score mommy size brownie points, I make these for her.

The ooey, gooey, chocolatey caramel sauce is so epic. As it hits my lips I feel like I’ve died and gone to heaven.

It’s the most incredible thing you’ll ever taste. So I would double, triple, or quadruple the recipe. It’s that friggin good.

If you cannot find Bar-Ones you can substitute it with Mars Bars.

Wishing you a sweet and sugary week xxxx Chef MM

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Bar-one Chocolate Sundaes

  • Author: Melissa Mayo

Ingredients

Scale
  • 1 ½ quarts/liters of Vanilla Ice- Cream
  • 1 x 0.35oz/100g Bar-One (or Mars Bar)
  • 1 TBS solid coconut oil
  • ½ cup whipping cream
  • Maraschino cherries (optional)

Instructions

FOR THE SAUCE

Slice the bar-one in ½ inch slices. In a double boiler melt the Bar-One, coconut oil, and cream whisking continuously until smooth (the nougat and caramel take longer to melt than the chocolate so stir until all the lumps have melted). Cool slightly.

Dip an ice-cream scoop into boiling water. Place 3 scoops of vanilla ice cream into individual glasses or bowls. Drizzle the Bar-one-sauce over the ice cream and top with some cherries.

SERVES 4

Notes

Double or triple the recipe depending on the number of guests.

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I'm Melissa, your host & tour guide.

A Food Network chef, author, mamma, eternal optimist, wannabe-mermaid, spice mixologist, and “dough therapist” (yep, it’s a thing)—

I'm also the founder of Susina Cucina, the gorgeous, Italian cooking school I manifested into my reality. I’m obsessed with Aperol spritzes, travel, and mouthwatering food… especially pizza and pasta.

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