Stephanie's Buster Bars

Next time I will half the fudge!  But it was amazing the way it was,  It got rave reviews!


1 1/2 cups evaporated milk
2/3 cup chocolate chips
1/2 cup butter
2 cups confectioners' sugar
1 teaspoon vanilla extract
1 pound chocolate sandwich cookies, crushed
1/2 cup melted butter
1/2 gallon vanilla ice cream, softened
1 1/2 cups roasted Spanish peanuts
1 (12 ounce) container frozen whipped topping, thawed
Directions
In a saucepan over medium heat, combine evaporated milk, 1/2 cup butter, chocolate chips, and confectioners' sugar. Bring to a boil, and cook 8 minutes, stirring constantly. Remove from heat, and stir in vanilla extract. Allow to cool thoroughly.
In a large bowl, mix together crushed chocolate sandwich cookies and 1/2 cup melted butter. Press onto the bottom of a 9x13 inch pan; freeze until firm. Spread softened ice cream over crust, then freeze until firm. Spread top with cooled fudge sauce, and sprinkle with peanuts; freeze until firm. Spread with whipped topping, and freeze until firm, or overnight.

Sea Salt Oatmeal Chocolate Chip Cookies

• This version is Less Butter and Sugar...  I love the original recipe for parties but if it's just Andy and I eating them, I like to lighten them up a bit :)
• 
  
• 3/4 cup Butter-room temperature
• 1/2 cup  brown sugar- not packed
• 1/2 cup white sugar
• 2 eggs
• 1 1/2 cups Flour (half white/half wheat)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups rolled oats
• 2 cups Ghiradelli semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (180 degrees C).
2. In a large bowl cream shortening, brown sugar and granulated sugar. Add eggs and mix thoroughly.
3. Combine the baking soda, salt and flour and stir into creamed mixture
4. Add oatmeal and chocolate chips and stir until well blended.
5. Drop by teaspoonfuls onto greased cookie sheet. ***Grind salt on top of each cookie before baking***Bake for 11-13 minutes.                            

Original Recipe