80g milk chocolate, chopped
4 mini cinnamon doughnuts
50g Violet Crumble chocolate bar
1/4 cup mini pretzels, chopped
1/2 cup salted caramel sauce, warmed
1 1/2 cups milk
6 scoops salted caramel ice-cream
1/4 cup caramel popcorn
2 jersey caramels, quartered
- Place 2 x 2-cup-capacity glasses in the freezer to chill.
- Place chocolate in a microwave-safe bowl. Microwave on HIGH (100%), stirring with a metal spoon halfway through, for 1 minute or until smooth. Place 1 doughnut on a flat surface. Spread with a little chocolate. Top with 1 remaining doughnut. Drizzle with a little chocolate. Repeat process with remaining doughnuts and a little chocolate to make a second stack. Stand for 10 minutes or until set. Reserve remaining melted chocolate.
- Halve Violet Crumble bar crossways. Roughly chop 1 half. Cut remaining half into shards. Combine pretzels and chopped honeycomb in a shallow bowl. Spread the rim and 2cm down the outside of glasses with reserved melted chocolate. Dip in pretzel mixture to coat. Return glasses to freezer for 10 minutes or until set. Drizzle inside of glasses with 1/3 cup caramel sauce and return to freezer.
- Place milk and 4 scoops ice-cream in a blender. Blend until smooth and thick. Divide mixture between chilled glasses. Top each with 1 scoop of remaining ice-cream. Top with caramel popcorn, jersey caramels and honeycomb shards. Insert a straw through each doughnut stack. Place in glasses. Drizzle with remaining caramel sauce. Serve.