Ingredients
vegetable oil
1 c. crisped rice cereal
1/2 c. dry-roasted peanuts
3 tbsp. light corn syrup
salt
Vanilla ice cream and hot chocolate sauce
Preparation
Step 1Preheat the oven to 350°F. Generously oil a rimmed baking sheet. In a bowl, toss the crisped rice and peanuts with the corn syrup until evenly coated; add a pinch of salt. Spread the mixture as thinly as possible on the baking sheet and bake for 10 minutes, until crisp. While still warm, transfer the crunch to a plate; let cool. Break the crunch into large pieces.Step 2Scoop vanilla ice cream into sundae glasses and pour hot chocolate sauce on top. Top with the crunch and serve.Step 3Make Ahead: The crunch can be stored overnight in an airtight container.
The combination of salty peanuts and sweetened crisp rice cereal are the perfect complement to a chocolate-y sundae.
