Choc-a-Bloc Caramel Sauce

Ingredients

90g butter
3/4 cup cream
2 tablespoons Choc-a-Bloc (adjust as you like, plus a glass for the cook)
1 cup brown sugar
1 teaspoon vanilla essence

Directions

Melt butter, add sugar and stir until bubbles form. Add cream and cook for approximately 10 minutes or until slightly thickened. Take off heat and add Choc-a-Bloc and vanilla essence. Serve hot or cold. This sauce can be refrigerated and reheated.

***This sauce can be used with any dessert, imagine chocolate cake with Choc-a-Bloc caramel sauce, berry coulis and cream. Use your imagination and be sure to let us know of your favorite Choc-a-Bloc experience.