1 c. brown sugar
1 stick butter
6 oz. Rice Chex, crushed
1/4 c. pecans, chopped finely
1/2 gallon ice cream
1/4 c. miniature chocolate chips

Simmer butter and brown sugar until well blended. Add crushed Rice Chex and chopped pecans. Stir well. Pat 1/2 mixture in 9"x13" pan. Spread with sliced softened ice cream. Top with remaining crumbs. Sprinkle with miniature chocolate chips. Freeze.