1/4 cup corn syrup
2 tablespoons packed brown sugar
3 tablespoons margarine
2 1/2 cups Rice Krispies
1/4 cup peanut butter
1/4 cup fudge sauce
3 tablespoon corn syrup
1-quart ice cream


Combine the 1/4 cup corn syrup, brown sugar, and margarine in a saucepan. Cook over low heat, stir, boil. Remove from heat. Add Rice Krispies, stir. Press in a pan. Stir together peanut butter, fudge sauce, and corn syrup. Spread 1/2 peanut butter mixture over crust. Freeze until firm. Allow ice cream to soften slightly – spoon into the crust – freeze. Let stand at room temperature 10 minutes before cutting. Warm remaining mixture and pour over top. 

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