Ingredients
3tbspbutter
3tbspcorn syrup,plus an additional 1 tsp
2tbspbrown sugar
2½cupscrispy rice cereal,such as Rice Krispies®
¼cuppeanut butter,slightly melted
12ozchocolate fudge sauce,1 jar, divided
1tspcorn syrup,or to taste
8cupsvanilla ice cream
Preparation
Mix the butter, 3 tablespoons of corn syrup, and brown sugar together in a saucepan, then bring to a boil.
Remove from heat, then stir in the rice cereal.
Transfer and press the mixture into a 9-inch pie pan.
Freeze for 15 to 20 minutes until firm.
Stir the peanut butter, ¼ cup of fudge sauce, and 1 teaspoon of corn syrup together in a bowl.
Spread half of the peanut butter mixture onto the crust.
Return to the freezer, then freeze for 10 to 15 minutes until set.
Pour the remaining half of the peanut butter mixture into the fudge sauce jar, then stir well.
Refrigerate the peanut butter fudge sauce for 10 to 15 minutes until firm.
Spoon and pack the ice cream into the crust.
Freeze for 10 to 15 minutes until firm.
Pour the peanut butter chocolate sauce into a microwave-safe bowl.
Heat in the microwave for 30 seconds to 1 minute until warm.
Serve with peanut butter chocolate sauce over top, and enjoy!
