Buster Bars - cooking recipe

Ingredients

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

Preparation

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