1. In large microwave-safe bowl stir together corn syrup and sugar. Microwave on high for 1 minute, remove and stir, then return to microwave and cook on high for 1-2 minutes longer, until mixture bubbles. 2. Remove from microwave and stir in peanut butter. Stir in rice cereal. Press 3/4 on bottom of buttered 13x9" pan and freeze until cool, about 10 minutes. 3. Spread ice cream on top of crust and top with remaining cereal mixture, spreading as evenly as you can. Freeze until firm, about 2-3 hours. 4. Cut into squares to serve. ---------------------------------------------------------------------------
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Ingredients
