Peanut Butter Ice-Cream Sandwiches

Grease two 3cm-deep, 16cm x 26cm slice pans. Line with baking paper, allowing a 2cm overhang on all sides. Place half the ice-cream in a large bowl. Fold half the caramel through ice-cream. Spoon ice-cream mixture into 1 prepared pan. Smooth top. Cover surface with plastic wrap, then foil. Repeat with remaining ice-cream, caramel and prepared pan. Freeze overnight or until firm.

Preheat oven to 180°C/160°C fan-forced. Line 2 large baking trays with baking paper.

Using an electric mixer, beat butter, peanut butter, sugar and vanilla until light and fluffy. Add egg. Beat until combined. Sift over flour and bicarbonate of soda. Stir to combine. Set aside for 15 minutes or until firm enough to roll into soft balls.

Roll level tablespoons of dough into 20 balls. Place on prepared trays, leaving room for spreading. Using the palm of your hand, flatten each ball to a 5cm round. Bake, 1 tray at a time, for 12 minutes, or until golden. Cool on trays for 5 minutes. Transfer to a wire rack to cool completely.

Remove 1 pan from freezer. Transfer ice-cream from pan to a chopping board. Using a 7.5cm round cutter, cut 5 rounds from ice-cream. Sandwich rounds between biscuits. Place granulated nuts in a small dish. Roll one half of each ice-cream sandwich in granulated nuts. Repeat with remaining ice-cream mixture, biscuits and granulated nuts to make 10 ice-cream sandwiches. Serve.