Buster Bar Dessert Ice Cream Cake Recipes

BUSTER BAR DESSERT

Steps:

• Crush the Oreos up into fine peaces then combine 1/4 cup of melted butter into the Oreos
• Press the Oreo mixture onto the bottom of a 9inch pie pan or a 8x8 baking dish
• Carefully spread the ice cream all over the top of the Oreo layer (Works best when your ice cream is starting to get melty)
• Place into freezer.
• For the chocolate sauce in a smaller pot add the chocolate chips, 1/4 cup of butter, powered sugar, and evaporated milk together. Whisk frequently until the sauce is smooth.
• Remove the pot from the stove and let the sauce completely cool down (about 1 hour)
• Sprinkle the peanuts over the ice cream layer the drizzle the sauce on top
• Freeze for at least 1 hour
• Enjoy

BUSTER BAR DESSERT (ICE CREAM CAKE)

Steps:

• Combine cookie crumbs with the melted butter till well coated.
• Press into bottom of a 9x13 inch baking pan.
• Place in freezer 15 minutes.
• Spread the softened vanilla ice cream over the chilled cookie crust.
• Sprinkle salted Spanish peanuts evenly over ice cream.
• Place cake back into freezer.
• For the chocolate fudge sauce melt butter over medium heat with powdered sugar and evaporated milk.
• When melted add chips and whisk till smooth.
• Let come to a boil; boil 8 minutes whisking occasionally till thickened. (make sure to watch boiling sauce carefully so it does not boil over).
• Take off heat and and whisk in vanilla.
• Let cool to room temperature. (may place pan of chocolate sauce into a large bowl with ice to chill down faster).
• When cooled pour chocolate sauce over top of ice cream and peanuts.
• Freeze 15 minutes.
• Carefully frost top of cake with Cool Whip and garnish with extra peanuts (may also reserve 1/4 cup of chocolate fudge sauce to drizzle for garnish as well).
• Cover with tin foil and freeze overnight.
• Let sit out 10 minutes before slicing and serving.