1/4 cup butter
1 (16 ounce) package semisweet chocolate chips
1 tablespoon light corn syrup
2 cups Rice Krispies
1 quart mocha ice cream (or your favorite ice cream)
1 chocolate bar, shaved into shreds

Melt butter and chocolate chips in a double boiler. Stir in corn syrup and Rice Krispies; mix well. Pour mixture into an 8-inch springform pan. Press mixture firmly to the bottom and sides of pan. Freeze mixture for 10 to 15 minutes or until firm.

Fill with ice cream and garnish with shaved chocolate shreds.