Nutty caramel & choc sundaes

Reach into your storecupboard and freezer to create this sumptuous ice cream medley with salted peanuts, biscuits and caramel

100g dark chocolate, broken into chunks
200ml milk
300g/11oz caramel (we used Carnation)
85g crunchy peanut butter
4 crunchy biscuits, crumbled into chunks (we used Fox's butter crinkle crunch biscuits)
50g salted roasted peanuts, chopped
6 big scoops vanilla ice cream
6 big scoops chocolate ice cream

Put the chocolate and 100ml milk in a small pan, and put the caramel, peanut butter and 100ml milk in another pan. Gently melt both, stirring until saucy. Set aside to cool.
Give the sauces a good stir to loosen, then layer the 2 sauces, biscuit bits, peanuts and ice cream in 6 sundae glasses or bowls, and eat straight away.