Homemade Buster Bar Ice Cream Dessert

Ingredients:

Directions:

1. Place the quart of ice cream on the counter for 15-20 minutes to soften while you prepare the other ingredients.
2. Add the Oreos to a food processor and pulse until fine crumbs. Pour into a mixing bowl and add 1 stick of melted butter. Stir to combine. Press into the bottom of a 9x13 baking dish. Place in the freezer to firm up.
3. Once the ice cream has softened, spoon over the Oreo cookie base and spread evenly over the top.
4. Cover with the Spanish peanuts and place in the freezer to set.
5. Add the remaining stick of butter and chocolate chips to a saucepan. Melt over medium heat, stirring constantly. Add the powdered sugar and evaporated milk and stir to combine.
6. Bring to a boil, stirring constantly. Reduce the heat to low and simmer for 8-10 minutes, stirring occasionally. Remove from the heat and let cool completely.
7. Once cool, pour over the top of the peanuts and spread to the edges. Place in the freezer to freeze until firm.
8. When ready to serve, let soften on the counter for 5-10 minutes. Slice into squares and serve. Enjoy!