Cook the peanut butter, chocolate chips, Karo syrup, and water in a pot over medium heat, stirring, until chocolate is melted.

Remove from heat and add in the rice crispies and chopped peanuts.

Divide the peanut chew mixture among 8 4½x8½-inch (11×22-cm) loaf pans. Remove 1½ containers of vanilla ice cream from the freezer about 10 – 20 minutes before you’re ready to use it, so that it has time to soften. Place it in a bowl and mix in the peanut butter (you can use an electric mixer or do it by hand).

Divide the ice cream into 8 parts and spread over the peanut chew mixture in the pans. Place in the freezer until firm. Meanwhile, remove the rest of the vanilla ice cream and the chocolate/vanilla ice cream from the freezer and allow to soften. Place the ice cream in a bowl and mix in the chocolate syrup (you can use an electric mixer or do it by hand). Divide the ice cream into 8 parts and spread over the vanilla layer. Freeze until firm.

Remove pie from freezer 5 – 10 minutes before serving.

To plate: Decorate your plate with chocolate syrup. Place two thin slices of ice cream on each plate.