Ingredients

Method

For the choc-fudge sauce:
• 170 g Woolworths dark chocolate chips
• 1 x 397 g can condensed milk
• 2 T butter
• 1 x 150 g packet Woolworths coconut marshmallows
• 8 chocolate-chip cookies
• 1 x 150 g packet Woolworths caramel popcorn
• 12 salted pretzels

Method

Ingredients

1. To make the choc-fudge sauce, melt the chocolate chips in a double-boiler. Stir in the condensed milk and butter.

2. Place the marshmallows in a glass or metal bowl with 2 T water. Place the bowl over a pan of simmering water and stir until melted. Remove the pan from the hot water and allow to stand for a few minutes to thicken slightly.

3. To serve, break the cookies onto a platter and scatter over the remaining ingredients. Pour over the choc-fudge sauce and spoon over the melted marshmallows.

Cook’s tip: Add these toppings to your smundae: Chuckles, salted chips, shortbread biscuits, almonds, caramel or white chocolate drops, Peppermint Crisp, Flake.

Find more sweet treat recipes here.

Photographs: Myburgh du Plessis
Production: Abigail Donnelly
Food Assistant: Bianca Strydom