1 pkg. brownie mix
1/2 cup hot water
1/2 cup vegetable oil
1 egg
1/2 gallon vanilla ice cream
1/2 cup crushed Spanish peanuts (optional)
2 cups powdered sugar
1 cup evaporated milk
2/3 cup chocolate chips
1/2 cup (1 stick) butter
1 tsp. vanilla

Combine brownie mix, hot water, oil and egg. Beat 50 strokes.

Bake in a buttered 9x13-inch pan at 350°F for 30 minutes. Let cool. Prepare filling. Mix ice cream and peanuts. When crust is completely cool spread this on. Cook slowly the powdered sugar, chips, milk and butter for about 8 minutes. Add vanilla. Cool. Pour over bars and freeze until firm.

Serves 24.