Double Caramel Sundae with Bananas and Pretzel-Peanut Crunch
Double Caramel Sundae with Bananas and Pretzel-Peanut Crunch
Ingredients
- 1/2 cup (45 g) pretzels, crushed, plus more for serving (see note)
- 1/4 cup (40 g) roasted salted peanuts, chopped
- 3 tbsp brown sugar
- 3 tbsp unsalted butter, melted
- 2 tbsp unbleached all-purpose flour
- 3 tbsp brown sugar
- 1 tbsp (15 ml) lemon juice
- 2 bananas, cut into rounds ¼ inch (5 mm) thick
- Homemade or store-bought caramel, to taste
- 2 cups (500 ml) caramel ice cream
Instructions
- Place four glass sundae cups or four small glasses in the freezer until ready to serve.
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with a silicone mat or parchment paper.
- In a bowl, combine all of the ingredients. Spread the mixture out on the baking sheet.
- Bake for 12 minutes, stirring halfway through. Let cool completely on the baking sheet. Coarsely crumble (see note). The crunch will keep for 2 weeks in an airtight container at room temperature.
Double Caramel Sundae with Bananas and Pretzel-Peanut Crunch