Buster Bar Dessert
1/2 cup melted butter
1 pound Hydrox or Oreo cookies, crushed
2 cups powdered sugar
2/3 cup chocolate chips
1-1/2 cups evaporated milk
1/2 cup butter
1 teaspoon vanilla
1/2 gallon vanilla ice cream
2 cups Spanish peanuts (or more to taste)
Mix together melted butter and cookies. Put into a 9 by 13-inch pan; refrigerate until firm.
Mix together in saucepan powdered sugar, chocolate chips, evaporated milk and butter. Boil this mixture for 8 minutes, then stir and add vanilla. Cool. Place ice cream (softened) on top of crust, then peanuts. Pour cooled chocolate mixture on top layer; freeze.