Directions:
- Preheat the oven to 350°. 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.
- Scoop vanilla ice cream into sundae glasses and pour hot chocolate sauce on top. Top with the crunch and serve.
- Make Ahead: The crunch can be stored overnight in an airtight container.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 174.88 Kcal (732 kJ) | ||
| Calories from fat | 79.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.8g | 14% | |
|---|---|---|---|
| Sodium | 67.94mg | 3% | |
| Potassium | 109.75mg | 2% | |
| Total Carbs | 23.08g | 8% | |
| Sugars | 13.41g | 54% | |
| Dietary Fiber | 1.61g | 6% | |
| Protein | 3.33g | 7% | |
| Vitamin C | 2.7mg | 5% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3.1mg | 17% | |
| Calcium | 14.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 430.47 Kcal (1802 kJ) | ||
| Calories from fat | 195.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.67g | 14% | |
|---|---|---|---|
| Sodium | 167.22mg | 3% | |
| Potassium | 270.16mg | 2% | |
| Total Carbs | 56.8g | 8% | |
| Sugars | 33g | 54% | |
| Dietary Fiber | 3.97g | 6% | |
| Protein | 8.2g | 7% | |
| Vitamin C | 6.7mg | 5% | |
| Vitamin A | 0.2mg | 2% | |
| Iron | 7.5mg | 17% | |
| Calcium | 36.5mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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