Directions

1. 1

   In a saucepan, combine the light corn syrup, granulated sugar, and peanut butter with the salt. Heat over medium heat, stirring constantly, until the mixture reaches a boil. Continue cooking and stirring for exactly 3 minutes, then remove from heat.

2. 2

   Pour the hot peanut butter mixture over the Rice Krispies in a large bowl and stir immediately and thoroughly to coat all the cereal evenly.

3. 3

   Spread the peanut butter crunch mixture onto a sheet of parchment paper. Once cool enough to handle, break it into bite-sized pieces and let cool completely at room temperature.

4. 4

   In a separate bowl, mix the crushed Nutter Butter cookies with the melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer.

5. 5

   In a large bowl, fold together the slightly softened vanilla ice cream with 2 cups of the cooled peanut butter crunch, working quickly to combine before the ice cream refreezes. Spread this mixture evenly over the cookie crust in the springform pan.

6. 6

   Top the ice cream layer with the remaining 2 cups of peanut butter crunch, gently pressing the pieces into the surface.

7. 7

   Cover the springform pan with plastic wrap or foil and place in the freezer for 4 to 6 hours, or overnight, until completely frozen and firm.

8. 8

   When ready to serve, remove the cake from the freezer. Run a thin knife around the inner edge of the springform pan to loosen the cake, then carefully remove the pan sides. Leave the cake on the springform base and transfer to a serving platter.

9. 9

   To slice, dip a sharp knife in very hot water, dry it quickly with a clean towel, and cut through the cake in one smooth motion. Repeat, heating and drying the knife between each slice for clean cuts.