Buster Bar Dessert - cooking recipe

Ingredients

2 c. confectioners sugar
1 (13 oz.) can evaporated milk
1 (6 oz.) bag chocolate chips
1 tsp. vanilla
1 (15 oz.) pkg. chocolate sandwich cookies, crushed (42 cookies)
1 1/2 c. Spanish peanuts
1/2 gal. vanilla ice cream, softened
1 c. melted butter

Preparation

Combine confectioners sugar, evaporated milk, chocolate chips and 1/2 cup butter.
Boil 8 minutes, stirring constantly.
Add vanilla and cool.
Combine cookies and 1/2 cup melted butter.
Pour into a greased 9 x 13-inch pan and freeze until firm.
Sprinkle peanuts over cookie crust.
Spread softened ice cream over peanuts and cover with cooled chocolate mixture.
Freeze until ready to serve.