Peanut Ice Cream Squares
2 cups confectioners sugar
1 12 ounce can evaporated milk
2/3 cup chocolate chips
1 cup butter, divided
1 teaspoon vanilla
3 cups chocolate wafers (about 48), finely crushed
1/2 gallon vanilla ice cream
2 cups salted dry roasted peanuts, crushed
In a large saucepan, bring the sugar, milk, chocolate chips and 1/2 cup butter to a boil. Reduce heat; simmer, uncovered for 8 minutes. Remove from the heat; stir in vanilla. Cool completely.
Melt the remaining butter; toss with wafer crumbs. Press onto the bottom of a 13x9x2" baking dish. Cut ice cream into 1 1/2 inch slices; arrange over crust. Sprinkle with nuts. Freeze for 30 minutes. Spread cooled sauce over nuts. Cover and freese for 1 hour or until firm. May be frozen for up to 2 months. Remove from the freezer 15 minutes before serving.