Ingredients

• 3 tablespoons butter
• 3 tablespoons corn syrup
• 2 tablespoons brown sugar
• 2.5 cups crispy rice cereal , such as Rice Krispies®
• 0.25 cups peanut butter , slightly melted
• 1 , 12 ounce
• 1 teaspoon corn syrup , or to taste
• 2 quartss vanilla ice cream

Instructions

1. 1 Mix butter, 3 tablespoons corn syrup, and brown sugar together in a saucepan; bring to a boil. Remove from heat and stir in rice cereal. Transfer and press mixture into a 9-inch pie pan. Freeze until firm, 15 to 20 minutes.
2. 2 Stir peanut butter, 1/4 cup fudge sauce, and 1 teaspoon corn syrup together in a bowl. Spread half the peanut butter mixture onto the crust. Return to freezer until set, 10 to 15 minutes.
3. 3 Pour the remaining half of peanut butter mixture into the fudge sauce jar; stir well. Refrigerate peanut butter fudge sauce until firm, 10 to 15 minutes.
4. 4 Spoon and pack ice cream into crust; freeze until firm, 10 to 15 minutes.
5. 5 Pour peanut butter chocolate sauce into a microwave-safe bowl; heat in microwave until warm, 30 seconds to 1 minute. Serve alongside pie.

Nutrition per serving