Buster Bars - cooking recipe

Ingredients

42 cream filled cookies (Oreos), crushed
1/2 c. butter or margarine, melted
1/2 gal. vanilla ice cream
1 1/2 c. Spanish peanuts
1/2 c. sugar
1 1/2 c. evaporated milk
1/2 c. butter or margarine
2/3 c. chocolate chips

Preparation

Combine first 2 ingredients.
Pat into 9 x 13-inch glass pan; freeze.
Soften ice cream and spread over crumbs.
Sprinkle with 1/2 the peanuts.
Freeze again.
Bring to boil the sugar, evaporated milk, butter and chocolate chips; cook until thick (10 to 15 minutes).
Cool and spread over ice cream.
Top with remaining peanuts.