3 squares semi-sweet chocolate
1/2 c. chocolate chips
1 pkg. crushed Oreos
1/2 c. butter
1 1/2 c. evaporated milk
1 tsp. vanilla
1 1/2 qt. vanilla ice cream
1 1/2 c. Spanish peanuts
1/2 c. butter
2 c. powdered sugar

Crush cookies and mix well with 1/2 cup melted butter. Press into 9"x13" pan and refrigerate 1 hour. In saucepan combine chips, chocolate, powdered sugar, butter and milk. Cook to boil. Boil for 8 minutes, stirring constantly. Remove from heat, add vanilla and cool. Spread softened ice cream over crust. Sprinkle peanuts over ice cream. Pour chocolate mixture evenly over top. Cover and freeze.