I made a huge mess out of this one. Plus I then tried to transport it and it defrosted more and just became a huge gooey mess. Now, it tasted good, but it was still a mess. 
- 2/3 cup chocolate chips
- 2 cups powdered sugar
- 1 can evaporated milk
- 1 1/2 tsp vanilla
- 12 oz Oreo cookies
- 5 Tbsp butter, divided
- 1/2 gallon vanilla ice cream, softened
- 1 cup Spanish salted peanuts
Melt together chocolate chips and 1 Tbsp butter on low heat. Stir in powdered sugar and evaporated milk. Cook on medium heat until mixture comes to a boil. Keep stirring 8 minutes. Remove from heat and add vanilla. Set aside to cool.
Crush Oreos. Melt remaining butter. Mix Oreos and butter together and spread in a 9 x 13 inch pan, freeze for about 10 minutes. Spread ice cream on the crust; sprinkle peanuts on ice cream. Spread with cooled sauce and freeze. Serve right from freezer and cut into squares.
NOTES: I ended up only needing about 1 1/2 quarts of ice cream. Also, I definitely didn't let the chocolate sauce cool enough. When I poured it onto the ice cream, it pretty much melted everything and made for a huge mess. Lesson learned.
Serves 24
Prep Time: 30 minutes
Total Time: 45 minutes plus freezing time
Recipe from Another Spice of Life cookbook
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