Combine first three ingredients in a large saucepan and bring to a boil over medium heat.
Remove from heat and stir in cereal until completely coated.
Press evenly into a greased 13″x9″ baking pan. Line with parchment or waxed paper if preferred for easier serving.
Sauce
Melt chocolate in a small saucepan over low heat.
Once melted, add evaporated milk, sugar, cocoa powder, 1/4 cup corn syrup, salt, and vanilla. Cook over medium-low heat until thickened, about 5 to 8 minutes. The mixture should not quite come to a simmer.
Remove 2/3 cup hot fudge sauce and combine with peanut butter and remaining corn syrup. Save remaining hot fudge sauce for another use (store air tight in refrigerator).
Spread half of peanut butter fudge sauce onto the base and place in freezer.
Ice Cream
Whip cream until soft peaks form.
Gently fold in sweetened condensed milk and vanilla until combined.
Chop 12 of the peanut butter cups and fold into ice cream mixture with all but 2 tablespoons of the chocolate chips.
Spread ice cream mixture onto prepared base and sprinkle with remaining chips and the other 6 peanut butter cups, chopped.
Freeze for at least 6 hours or overnight.
Serve with warmed remaining peanut butter fudge sauce drizzled over each serving.
Store leftovers in the freezer, and extra sauce in the refrigerator.
Recipe Notes
Use any crust you’d like – brownies, baked cookie dough, graham cracker crust. Mix it up with different flavors!
Use 2/3 cup bottled hot fudge sauce if desired. Or double the amount and leave out the peanut butter.
Use any flavor sauce you’d like – try butterscotch or caramel!
Substitute any nut butter, or even Nutella. Cookie butter would be delicious too.
Use any mix-ins you prefer – try different candies, or crushed cookies. Your imagination is the limit! Use 1 to 2 cups total.
You can also use softened, store bought ice cream in any flavor to fill the crust (6 cups/ 48 oz tub).
