Rice Brittle Crunch

Invite friends to make the toppings for an indulgent ice-cream potluck party—peanut brittle mixed with crispy rice cereal, fresh blueberry sauce and an over-the-top mix of crushed chocolate-covered pretzels, cookie crumbs and more.


Slideshow: Ice Cream Sundaes


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  • Servings: Makes About 3 Cups

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Frozen Whipped Cream


  • 1 cup sugar
  • 2 tablespoons light corn syrup
  • 3 tablespoons water
  • 1 3/4 cups toasted rice cereal, preferably Rice Krispies
  • 3/4 cup banana chips, coarsely chopped
  • 1/2 cup salted roasted peanuts, coarsely chopped
  • 1/4 teaspoon baking soda

How to make this recipe

  1. Line a rimmed baking sheet with parchment and spray the paper with nonstick cooking spray. In a medium saucepan, combine the sugar, corn syrup and water and bring to a boil over moderately high heat. Cook undisturbed until a deep-amber caramel forms, about 7 minutes. Remove from the heat. Stir in the rice cereal, banana chips, peanuts and baking soda.

  2. Quickly spread the brittle on the baking sheet, separating it into pieces as much as possible with a spatula. Let cool until hardened, about 45 minutes. Coarsely chop the brittle or break it into clusters and serve.

Make Ahead

The brittle can be stored in an airtight container for up to 3 days.

Contributed By Photo © Quentin Bacon Published August 2009

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