1/2 c. corn syrup
1/2 c. chunky peanut utter
3 c. Rice Krispies
1 c. salted peanuts
1/2 gallon ice cream
Caramel topping

Stir together syrup, peanut butter; stir in Rice Krispies. Press in bottom of 9x13 pan. Freeze 10 minutes. Cut ice cream into slices; put on crust. Sprinkle with chopped peanuts. Freeze. When ready to serve, cut in squares and drizzle with caramel topping.