Additional Sprinkles Recipe

Sundaes - Sprinkles Toppings

1. 1

   Prepare work area and containers

   Clean and dry six small serving bowls or jars and place them on a flat surface near your sundae station. Arrange small spoons or scoopers next to each bowl so guests can serve themselves without cross-contamination.

2. 2

   Portion dry sprinkles

   Measure each sprinkle type into its own bowl: 1/2 cup rainbow jimmies, 1/4 cup chocolate nonpareils, 1/4 cup mini rainbow nonpareils, 1/2 cup crushed chocolate cookies, 1/2 cup toasted chopped nuts, 1/4 cup mini chocolate chips, 1/4 cup colored sanding sugar, and 1/2 cup toasted coconut flakes. If you prefer smaller portions, divide these amounts equally among more containers.

3. 3

   Toast nuts and coconut (if not pre-toasted)

   If your nuts and coconut are not toasted, preheat a skillet over medium heat. Add the 1/2 cup chopped nuts and toast, stirring frequently, for 3–5 minutes until they become fragrant and lightly browned. Transfer to a plate to cool. In the same skillet, toast the 1/2 cup coconut flakes for 2–4 minutes, stirring constantly until edges are golden. Let cool completely before adding to containers to avoid steam softening other toppings.

4. 4

   Crush cookies

   Place sandwich cookies in a sealed plastic bag and use a rolling pin or heavy pan to crush to fine crumbs (about 1/2 cup). Sift if desired to remove any large chunks. Transfer crumbs to a serving bowl.

5. 5

   Assemble salted-sprinkle option (optional)

   For a salted-sprinkle mix, combine 1/4 cup chocolate nonpareils or mini chocolate chips with 1/4 cup crushed chocolate cookies and 1/4 teaspoon sea salt flakes in a small bowl. Mix gently and transfer to a serving container. Label clearly so guests know it is slightly salted.

6. 6

   Label and arrange

   Label each bowl with the topping name (example: 'Rainbow Jimmies', 'Choco Chips', 'Toasted Coconut', etc.) and arrange them near the sundae bar. Place small spoons in each bowl to allow easy portioning.

7. 7

   Serving suggestion

   When building sundaes, sprinkle toppings over ice cream scoops or drizzles of sauce. Use about 1–2 tablespoons of topping per sundae for a single garnish, or allow guests to add more to taste. For best texture, add crunchy toppings (nuts, cookies, coconut) just before serving to maintain crispness. Keep any unused toppings covered or refrigerated if using toasted nuts/coconut; bring to room temperature before serving again.

8. 8

   Storage

   Store unopened or leftover dry sprinkles in an airtight container at room temperature for up to 12 months. Toasted nuts and coconut will keep for 1–2 weeks in an airtight container in the refrigerator to maintain freshness. Crushed cookies are best used within 1 week.