A favorite of my son.
In a large saucepan, combine 1/4 cup corn syrup, butter and brown sugar. Bring to a boil; cook and stir for 1 minute.
Remove from the heat; stir in cereal until blended. Press onto the bottom and up the sides of a greased 9-in. pie plate.
In a small bowl, combine the peanut butter, hot fudge topping and remaining corn syrup. Set aside 1/3 cup for topping. Spread remaining mixture over crust; sprinkle with half of the peanuts. Top with frozen yogurt and remaining peanuts. Cover and freeze for 6 hours or until firm.
Warm reserved peanut butter mixture; drizzle over pie. Let stand at room temperature for 5 minutes before cutting.
Source: The mother of my son's best friend
By Raymonde C. Gauthier from North Bay, Ontario
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