Simple. Healthy. Natural.
Recipe by Holly Klees
1 pkg Oreo cookies, crushed (I use the mini Oreos because they have more cookie than filling)
1 stick butter, melted
Combine the cookies and butter and press into any of our Flexipan Molds or Trays.
Spoon ½ gallon of vanilla ice cream over the cookie layer.
Sprinkle with Spanish peanuts (redskins).
Place in the freezer while making chocolate sauce.
Combine in a saucepan on low heat until chips melt:
2 c powdered sugar
2/3 c semisweet chocolate chips
1 stick butter
1 large can of evaporated milk
Simmer for 10 minutes until it’s the consistency of a thick sauce. Let it cool completely.
Pour over bars in the freezer. Remove from the freezer about 30 minutes before serving.