11 or 13 oz. Oreo cookies
1/2 c. melted butter
1/2 gal. vanilla ice cream, softened
1 1/2 c. Spanish peanuts
2 c. powdered sugar
13 oz. evaporated milk
2/3 c. chocolate chips
1/2 c. butter
1 tsp. vanilla

For crust, mix Oreo cookies and melted butter; press in 9 x 13 inch pan. Spread softened ice cream over cookie crust. Pat down Spanish peanuts. Freeze firmly. For topping, boil together sugar, milk, chocolate c hips and butter for 8 minutes. Add vanilla and cool thoroughly. Spread over bars. Keep frozen.