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BUSTER BAR DESSERT
2 cups. powdered sugar 1 cup. evaporated milk (13 oz.) 1 (6 oz.) pkg. chocolate chips 1/2 cup. butter 1 (15 oz.) pkg. Oreos, crushed 1 tsp. vanilla 1/2 cup. butter, melted 1 1/2 cup. Spanish peanuts 1/2 gallon vanilla ice cream, softened
Combine powdered 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. Pat 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. Makes at least 10-12 servings. Great for casual parties.