CRUST:

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

Mix corn syrup, butter and brown sugar in saucepan. Cook over low heat, stirring occasionally until mix boils. Remove from heat, add Rice Krispies, stirring well until well coated. Press evenly in 9-inch pie pan for crust. Let set.

FIRST LAYER:

1/4 c. plus 1 tbsp. peanut butter
1 tbsp. plus 1/4 c. chocolate sauce (Hershey's)
3 1/2 tbsp. corn syrup

Mix peanut butter, chocolate sauce and 3 tablespoons corn syrup. Spread evenly half of mixture over crust. Place in freezer until frozen. Save half of mixture.

SECOND LAYER:

1 qt. vanilla ice cream

Allow ice cream to soften. Spoon into pie crust, spread evenly. Return to freezer un-firm. Let pie stand 10 minutes before cutting. Warm remaining peanut butter mixture, drizzle over before serving.