Shelly's Recipe

BUSTER BARS

Category: Frozen Desserts

1 lb crushed chocolate cream filled cookies
1/2 cup butter
1/2 gallon vanilla ice cream, slightly softened
1 1/2 cups crushed Spanish peanuts

Fudge Sauce
1 1/2 cups evaporated milk
1/2 - 3/4 cups chocolate chips
2 cups powdered sugar
1/2 cup butter
1 tsp vanilla extract

Mix cookie crumbs with butter. Pat into a 13x9 inch baking dish. Put the ice cream over the crust and sprinkle peanuts on the ice cream. Press down into the ice cream.

Fudge Sauce: Mix all but the vanilla extract in a pat and boil for 8 minutes, stirring constantly. Add the vanilla. Cool the sauce. Pour over the peanuts and freeze.

Notes: Instead of making the hot fudge sauce, use your favorite hot fudge ice cream topping and heat up until it can be poured. Also good is drizzle hot caramel over the fudge sauce and freeze. When you take it out of the freezer, pour some hard shell coating over the top and allow to harden before cutting.