Ingredients
1 lb. Oreo cookies
1/4 cup margarine
1/2 gal. vanilla ice cream
1 1/2 cups Spanish peanuts
2 cups powdered sugar
1 lg. can of evaporated milk
2/3 cups chocolate chips
1/2 cup margarine (for topping)
1 tsp. vanilla
Directions
Crumble the Oreo cookies.
Melt 1/4 cup margarine.
Mix together and pat into a 9 x 13 pan to make a crust.
Chill.
Soften the ice cream and spread on top of the chilled Oreo cookie crust.
Place peanuts on the top.
Freeze.
Topping:
Mix together the powdered sugar, evaporated milk, chocolate chips, 1/2 cup margarine, and vanilla, and boil for 8 minutes.
Cool and spread on top of ice cream.
Freeze until serving time and then slice into bars.
Servings\Yield
Makes one 9x13 pan (serves 15-18 people).
Nutrition Facts
Nutrition Per Serving (1 bar) - Calories: 462; Total Fat: 28g (Saturated Fat: 10g); Cholesterol: 32mg; Sodium: 292mg; Total Carbohydrates: 48g (Dietary Fiber: 3g, Sugars: 36g); Protein: 8g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
🧑🍳 The Cook:
Susan Glidewell
🔑 Keywords:
desserts,
sweets,
ice cream,
Oreos
🗂️ Categories: 🍪
Cookies & Bars
📚 Collections:
The Sears Sun,
The TFR Cookbook
Peanut Buster Bars was added on April 22, 2006 and last updated on March 17, 2025.
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