42 Oreos, crushed
1/2 c. melted butter
1/2 gallon vanilla ice cream
1 1/2 c. Spanish peanuts
1/2 c. sugar
1 1/2 c. evaporated milk
1/3 c. butter
2/3 c. chocolate chips

Combine 1/2 cup melted butter with crushed cookies. Place in 13"x9" pan and freeze. Soften ice cream and spread on crumbs. Sprinkle with half of nuts. Freeze again. Bring to boil the sugar, evaporated milk, butter and chocolate chips. Cook until thick, cool and spread on top of ice cream. Top with peanuts. Freeze. Cut in squares. Store in freezer.