Vanilla Sundaes With Crisped Rice-And-Peanut Crunch

1. 1

   Preheat the oven to 350u00b0. 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.

2. 2

   Scoop vanilla ice cream into sundae glasses and pour hot chocolate sauce on top. Top with the crunch and serve.

3. 3

   Make Ahead: The crunch can be stored overnight in an airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.