2 x 50g Violet Crumble chocolate bars, chopped
2 tablespoons caramel syrup
2 medium ripe bananas, peeled, sliced
2 cups hokey pokey-flavoured ice-cream
1 ½ cups milk
½ cup butterscotch-flavoured liqueur
¼ cup white rum
1 cup ice cubes
Extra sliced banana, 4 cocktail sticks and extra caramel syrup, to serve
Place chocolate bars in a large snap-lock bag. Pound with a rolling pin until crushed into small pieces. Spread over a small plate.
Pour a thin layer of caramel syrup over a separate small plate.
Dip the rim of four serving glasses (1 ½-cup capacity) into syrup. Immediately dip into crushed chocolate bars to coat evenly. Reserve any remaining to serve.
Place bananas, ice-cream, milk, liqueur, rum and ice cubes in a blender. Blend until smooth.
To serve, thread extra banana slices onto cocktail sticks. Drizzle extra caramel syrup around the inside of glasses.
Divide cocktail evenly among glasses. Sprinkle with reserved crushed chocolate bars. Decorate with banana cocktail sticks. Serve immediately.