Matt Tebbut served up delicious peanut butter cookie ice cream sandwiches with caramel chocolate sauce on Saturday Kitchen.

The ingredients for the peanut butter cookies are: 200g crunchy peanut butter, 1 free-range egg, 180g soft light brown sugar and ½ tsp salt.

For the salted caramel chocolate sauce: 300g caster sugar, 150g salted butter, 300ml double cream and 150g dark chocolate, broken into pieces.

To serve: vanilla ice cream, cut to the cookie size.

See recipes by Matt in his book titled: Weekend: Eating at Home available from Amazon now.