Neven Maguire's Caramel & Dark Chocolate Frying Pan Cookie

INGREDIENTS

• 1 packet Handmade Caramel, Sea Salt & Belgian Dark Chocolate Chip Cookie Dough
• 1 carton Handmade Sea Salted Toffee or Rum Butterscotch Sauce
• 1 carton Handmade Belgian Chocolate Sauce
• 1 carton Simply Better Irish Made Madagascan Vanilla Bean Ice Cream

METHOD

1. Preheat the oven to 200°C (400°F/Gas Mark 6). Remove the cookie dough from the fridge and leave at room temperature for 20 minutes. Line a 20cm ovenproof frying pan with a circle of the parchment paper provided. Break up the cookie dough and add lumps to the lined pan, lightly flattening it down into an even layer and filling up any gaps. Bake for 15-20 minutes until golden around the edges but still pale in the centre. Remove from the oven and leave to rest for 5 minutes.
2. Meanwhile, remove outer sleeve and lid from both sauces. Heat separately according to packet instructions, stirring halfway through then allow to stand for 1 minute.
3. To serve, scoop the ice cream on to the warm cookie and drizzle over the sauces.