1/2 cup light Karo syrup
3 cups Rice Krispies
1/2 cup peanut butter
1 pint brick ice cream

Blend Karo syrup and peanut butter thoroughly. Add Rice Krispies and stir until well-coated.

Press mixture evenly into bottom of greased 9 X 13 inch pan. Place in freezer or coldest part of refrigerator until firm. 

Cut into twelve 3-inch squares and place a slice of brick ice cream between each two squares, pressing gently together. Cut each sandwich into two bars. Serve at once, or wrap individually in aluminum foil and store in freezer until needed.