donna hay magazine

44 http://www.donnahay.comquick fixpeanut butter and chocolate sauce¼ cup (90g) golden syrup1 cup (280g) smooth peanut butter1 cup (250ml) double (thick) cream100g milk chocolate, chopped``````Place the golden syrup, peanut butter, cream andchocolate in a small saucepan over low heat. Cook,stirring frequently, for 2–3 minutes or until smoothand the chocolate has melted. Makes 2 cups.+ Serve spooned over ice-cream. The sauce will keep refrigeratedfor two weeks – just warm and whisk before serving.