Buster Bar Dessert
Makes 16 servings.
1 package (15 ounces) Hydrox cookies, crushed
1/2 cup butter, melted
1/2 gallon vanilla ice cream, softened
2 cups confectioners’ sugar
1 1/2 cups evaporated milk
2/3 cup chocolate chips
1/2 cup butter
1 teaspoon vanilla
1 1/2 cups salted peanuts
To prepare crust. In bowl, mix crushed cookies and melted butter. Pat into 9-by-13-inch pan. Chill for 1 hour.
To prepare ice-cream layer: Spoon softened ice cream on top of chilled crust. Freeze until set.
To make chocolate sauce: In saucepan, combine confectioners’ sugar, evaporated milk, chocolate chips and butter. Bring to a boil. Cook for 8 minutes. Remove from heat. Add vanilla. Cool to lukewarm.
To finish dessert: Sprinkle peanuts over ice cream. Drizzle with chocolate sauce. Freeze until set.