Buster Bars

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.

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.