1. Place ice cream in large bowl and let stand to soften. Melt ¼ cup butter. Place cookies in food processor bowl (in batches) and process into fine crumbs.
2. Combine cookie crumbs and melted butter in 13- x 9-inch baking dish. Pat mixture evenly into bottom to form loose crust. Sprinkle peanuts in single layer over crust, then spread ice cream evenly over peanuts. Cover with plastic wrap and freeze.
3. Meanwhile, combine sugar, morsels, milk, salt, and remaining ½ cup butter in large saucepan on medium. Bring to a simmer, stirring occasionally, then reduce heat to medium-low. Cook and stir 8–10 minutes until fudge is blended, smooth, and thickened. Pour into medium bowl and stir in vanilla. Let stand 1 hour or until completely cooled.
4. Pour fudge evenly over ice cream. Cover and freeze 6 hours (or overnight) or until firm. Cut into bars and serve.

Chef's Tip: Freezing overnight? Place on counter 30 minutes to soften before cutting into bars. Want individual servings? Follow recipe instructions, dividing mixture among lined muffin cups. Insert wooden sticks (or skewers) for handles.