Prepare 1 brownie mix in 13 x 9-inch pan. Cool completely. Cover with softened vanilla ice cream, about 1/2 gallon. Cover ice cream with 3/4 cup Spanish peanuts. Put in freezer.

TOPPING:

1/2 c. evaporated milk
1 c. powdered sugar
1/3 c. chocolate chips
1/4 c. butter
1/2 tsp. vanilla

Mix above ingredients. Bring to boil over medium heat. Stir constantly for 8 minutes. Add vanilla. Cool 1 hour. Pour over brownie and ice cream. Keep frozen.