Double Caramel Sundae with Bananas and Pretzel-Peanut Crunch

Instructions

1. 1

   Place four glass sundae cups or four small glasses in the freezer until ready to serve.

2. 2

   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.

3. 3

   In a bowl, combine all of the ingredients. Spread the mixture out on the baking sheet.

4. 4

   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.