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. fudge sauce
3 tbsp. corn syrup
1 qt. vanilla ice cream

Combine first 3 ingredients in saucepan. Cook over low heat until mix begins to boil. Remove from heat, add Rice Krispies. Press into 9" pie pan for crust. Stir next 3 ingredients together. Spread 1/2 mix over crust. Freeze until firm. Soften ice cream slightly and spoon over crust. Freeze until firm. Allow to stand 10 minutes before serving. Warm remaining peanut butter mix and drizzle on top.