1. In saucepan over medium heat, melt together corn syrup, peanut butter, chocolate chips and butter, stirring. Remove from heat. Stir in Rice Krispies*.
2. Press evenly over bottom and up sides of greased 9-inch (23 cm) pie plate. Let cool. Spread with ice cream. Cover and freeze until firm, about 1 hour.
3. Chocolate Sauce: In saucepan over medium heat, heat together cream, chocolate chips and corn syrup, stirring constantly, until melted.
4. To serve, cut pie into wedges. Spoon sauce over top. Sprinkle with peanuts.