1/2 c. corn syrup
4 tbsp. firmly packed brown sugar
6 tbsp. butter
5 c. Rice Krispies

SAUCE:

1/2 c. peanut butter
1/2 c. fudge sauce for ice cream
6 tbsp. corn syrup

ICE CREAM:

1/2 gallon vanilla ice cream (or another flavor of your choice)

Crust: Combine corn syrup, brown sugar and butter. Cook over low heat, stirring until it just begins to boil. Remove from heat and pour mixture over slightly crushed Rice Krispies. Mix well. Press into a 9 x 13 inch greased pan.

Sauce: Mix peanut butter, fudge sauce and corn syrup together in a small saucepan. Heat and stir until well blended. Remove from heat. Spread 1/2 of sauce over top of crust and chill.

Ice Cream: Soften ice cream until you can spread it. Spread it over the crust. Warm rest of sauce and drizzle over top of ice cream. You may add chopped peanuts on top of this if desired. Freeze. Ten to fifteen minutes before serving remove dessert from freezer for easier cutting.