Buster Bars

• 1 (15 oz.) pkg. chocolate sandwich cookies (Oreos), crushed
• 1/2 c. margarine, melted
• 1/2 gal. vanilla ice cream
• 1 c. Spanish peanuts
• 2 c. powdered sugar
• 2/3 c. semi-sweet chocolate chips
• 1/2 c. butter
• 2/3 c. evaporated milk
• 1 tsp. vanilla

1. Mix cookies and 1/2 cup melted margarine.
2. Press into 9 x 13-inch pan to form a crust.
3. Soften ice cream slightly and spread over crust.
4. Press peanuts into ice cream with back of large spoon. Freeze until firm.
5. Combine rest of ingredients in medium saucepan. Bring to a boil, stirring constantly.
6. Boil and stir 8 minutes. Remove from heat.
7. Cool thoroughly.
8. Spread over ice cream and freeze until firm.
9. (I don't use all of sauce, it's very rich. Leftover sauce is great ice cream.)

chocolate sandwich cookies, margarine, vanilla ice cream, peanuts, powdered sugar, semisweet chocolate chips, butter, milk, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=259342 (may not work)