Buster Bars

Crust:

    • 1 lb Oreo Cookies - Crushed
    • 1/2 Cup Melted Margarine
    • Mix and Put in a 9 x 13" Pan
    • Refrigerate 1 Hour


Filling:

    • Soften 1/2 Gallon Vanilla Ice Cream
    • Spread on Crust
    • Top With 1-1/2 Cups Spanish Peanuts
    • Freeze


Topping:

    • 1-1/2 Cup Evaporated Milk
    • 2/3 Cup Chocolate Chips
    • 1/2 Cup Margarine
    • 2 Cups Powdered Sugar
    • Mix and Boil for 12 Minutes
    • Add 1 Tsp Vanilla
    • Cool
    • Spread Over Dessert and Freeze


ENJOY!!!!