BUSTER BARS

20 oz. package Oreo cookies
1/2 gallon vanilla ice cream, slightly softened
1 cup butter, divided use
1 cup smooth peanut butter
2/3 cup chocolate chips
2 cups powdered sugar
1 (13 oz.) can evaporated milk

Finely crush the Oreos and mix with 1/2 cup melted butter. Spread in a 13x9 pan. Put in freezer for 30 minutes.

Spread the ice cream over the oreo crust, freeze for 30 minutes.

Spread peanut butter over the ice cream, return pan to freezer.

Make a sauce of the chocolate chips, the remaining 1/2 cup butter, powdered sugar, and evaporated milk. Boil for 8 minutes. Let cool 1 hour before pouring over the peanut butter. Keep in freezer.

The original recipe did not call for freezing after adding each layer, but I found that it is much easier to spread the ice cream and also the peanut butter, if the previous layer has been frozen.