1/4 c. corn syrup
2 tbsp. brown sugar
3 tbsp. butter
2 1/2 c. Rice Krispies
1/4 c. peanut butter
1/4 c. chocolate sauce
3 tbsp. corn syrup
1 qt. vanilla ice cream

Combine the 1/4 cup corn syrup, brown sugar and butter in a medium- sized saucepan. Cook over low heat, stirring occasionally, until it begins to boil. Remove from heat and add Rice Krispies, stirring well. Press evenly into 9 inch pie pan to form crust.

Stir together peanut butter, chocolate sauce and 3 tablespoons corn syrup. Spread half of this over crust. Freeze until firm. Let ice cream soften slightly. Spoon into pie crust. Freeze until firm. Before cutting/serving, let pie stand at room temperature for 10 minutes. Pour more chocolate sauce over top with nuts if desired.