Melt margarine into 16×10 inch baking pan.
Add all ingredients for crunch, mix well.
Bake at 350 degrees Fahrenheit for 35 minutes, stirring frequently. Cool.
Beat egg whites until stiff. Gradually add sugar, yolks and extract.
In separate bowl, beat whip cream until stiff.
Gently fold egg mixture into cream. Pour chocolate syrup into cream to form marble effect.
Remove half of crunch from baking pan. Smooth remaining half evenly in pan. Pour ice cream mixture over crunch. Sprinkle remaining crunch over ice cream.
Freeze. Cut into two by two inch squares.
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