Buster Bars - cooking recipe

Ingredients

1 (16 oz.) pkg. Oreo cookies
1/2 c. cooking oil
1/2 gal. vanilla ice cream
1 pkg. Spanish peanuts
2/3 c. chocolate chips
2 (5 oz.) cans evaporated milk
2 c. powdered sugar
1/3 c. oleomargarine

Preparation

Crush Oreo cookies and mix
with
oil.
Press
in
9
x 13-inch pan. Freeze until set.
Soften ice cream and spread on top.
Crush peanuts and spread 1/3
cup
on
top of ice cream. Freeze
until set.
Boil
chocolate
chips,
evaporated
milk, powdered sugar and margarine for 8 minutes, stirring constantly. Cool 1 hour.
Spread on top with 1/2 cup peanuts.
Freeze until set.