Ingredients
vegetable oil
1cupcrisped rice cereal
½cupdry peanuts,roasted
3tbsplight corn syrup
salt
vanilla ice cream
hot chocolate sauce
Preparation
Preheat the oven to 350 degrees 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.
Bake for 10 minutes, until crisp.
While still warm, transfer the crunch to a plate; let cool. Break the crunch into large pieces.
Scoop vanilla ice cream into sundae glasses and pour hot chocolate sauce on top.
Top with the crunch and serve. Enjoy!
