Buster Bars - cooking recipe

Ingredients

42 Oreo cookies, crushed
1/2 c. melted margarine
1/2 gallon vanilla ice cream
1 1/2 c. Spanish peanuts
1/2 c. sugar
12 oz. can evaporated milk
1/3 c. margarine
2/3 c. semi-sweet chocolate chips

Preparation

Combine melted margarine with crushed Oreos and pat into 9X13 pan.
Freeze.
Soften ice cream and spread onto crust.
Sprinkle with half the peanuts and freeze.
Bring sugar, milk, margarine and chocolate chips to a boil; cook until thickened.
Allow to cool.
Spread on top of ice cream.
Top with remaining peanuts and freeze.
Cut into squares to serve.
Store in freezer.