Crispy Chocolate Ice Cream Bars

Butter 9-inch square baking dish. 

Place 1/2 cup of chocolate syrup and chocolate chips in a medium microwave-safe bowl. Microwave at medium (50%) for 30 seconds until smooth. Microwave an additional 15 seconds at a time if needed.

Reserve 1/4 cup of chocolate syrup mixture and set it aside. 

Add cereal to remaining chocolate syrup mixture, stirring until well coated. Let cool slightly. 

Using the back of a spoon, press cereal mixture evenly on the bottom of the baking dish.

Place in freezer for 15 to 20 minutes or until crust is firm.

Evenly spread ice cream over the crust and pour the remaining syrup mixture on top of the ice cream. Swirl the syrup mixture with ice cream using a toothpick of butterknife. 

Cover and freeze for 2 to 4 hours before serving. For easier cutting, let ice cream soften at room temperature for 5 to 10 minutes.