Buster Bars

  Amount  Measure   Ingredient
--------  -------   --------------------------------
* Crust*
       2  rows      triple row pkg. of Hydrox cookies
     1/2  cup       butter, melted

*Center*
     1/2  gallon    vanilla ice cream, softened
       6  oz        Spanish peanuts

*Fudge sauce*
     1/2  cup       butter
   1 1/2  cup       evaporated milk (12 oz.)
       2  cup       powdered sugar
       1  cup       chocolate chips (6 oz.)
       1  tsp       vanilla
       6  oz        Spanish peanuts

Crush cookies into crumbs.  Mix crumbs with the melted butter and press into
the bottom of a 9 x 13 inch pan.  Cool in refrigerator one hour.

Spoon softened ice cream onto crust.  Sprinkle with 6 oz. peanuts.  Freeze.

To make fudge sauce --- bring butter, evaporated mile, powdered sugar and
chocolate chips to rolling boil.  Stir and cook for about 8 minutes.  Remove
from heat and add vanilla and the other 6 oz. peanuts.  Cool to room temperature.
Pour over ice cream layer and freeze.

Recipe obtained from Recipe Site Review-Recipes at-- http://www.recipesitereview.com/myrecipes/recipeindex.html
For more recipe sources check the Recipe Site Review at-- http://www.recipesitereview.com