1 (4 oz.) bar German sweet chocolate
1 stick butter
2/3 c. white sugar
2/3 c. Carnation evaporated milk
1/8 tsp. salt
1 tsp. vanilla
25 chewy (soft) chocolate chip cookies
1/3 c. melted butter
1/2 gallon vanilla ice cream
1 Hershey bar
1 sm. Cool Whip

Stir German chocolate, 1 stick butter, salt, sugar, and evaporated milk in saucepan. Bring to a full boil, reduce heat, boil 4 minutes. (MUST cook at least 4 minutes.) Remove from heat, add vanilla, cool.

Crush cookies and combine with 1/3 cup butter. Pat into bottom of a 9x13 inch pan. Slice 1/2 gallon ice cream and pat on top of cookie layer. Cover with chocolate fudge sauce. Place in freezer 1/2 hour. Top with Cool Whip and slivered Hershey bar. Keep frozen. Remove 15 minutes before serving.