Buster Bar Dessert Recipe 46
BUSTER BAR DESSERT
This is my favorite dessert. This recipe came from my boyfriend's Mom. The cook time listed is actually the approximate freeze time.
Provided by Fancy
Categories Frozen Desserts
Time 1h50m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Cookie Crust: Crush 1 pkg of Oreo cookies and mix in melted butter.
- Press into the bottom of a 9x13-inch pan.
- FREEZE.
- Ice Cream Layer: Cut square sized vanilla ice cream into equal strips.
- Layer ice cream on top of cookie crust.
- Press salted peanuts into ice cream (optional).
- FREEZE.
- Topping: For approximately 8 minutes, gently boil semi-sweet chocolate chips, powdered sugar, butter and evaporated milk together.
- After boiling, stir in 1 tsp vanilla.
- Let the chocolate cool and pour over ice cream layer.
- FREEZE.
- After chocolate layer is frozen, cut into squares to serve!
- (You may have to let it sit on the counter for a while to thaw slightly before cutting).
BUSTER BAR DESSERT
Make and share this Buster Bar Dessert recipe from Food.com.
Provided by SuzieQue
Categories Frozen Desserts
Time 20m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Combine confec.
- sugar, evap.
- milk, choc.
- chips and 1/2 c.
- butter.
- Boil 8 minutes, stirring constantly.
- Add vanilla and cool.
- Combine crushed cookies and 1/2 c.
- melted butter.
- Pat into a greased 9 x 13 pan.
- Freeze until firm.
- Sprinkle peanuts over cookie crust.
- Spread softened ice cream over peanuts and cover with cooled chocolate mixture.
- Freeze until ready to serve.
Nutrition Facts : Calories 924.7, Fat 56.9, SaturatedFat 26.6, Cholesterol 106.1, Sodium 461.4, Carbohydrate 98.3, Fiber 4.9, Sugar 75.2, Protein 14.5
BUSTER BAR DESSERT RECIPE - (4.6/5)
Provided by lianbl88
Number Of Ingredients 8
Steps:
- Crush cookies in a blender, add in melted butter or margarine mix well until thoroughly moistened. Pat into a 9 x 12 cake pan, chill in freezer. In a large bowl, soften 1/2 gal vanilla ice cream. When crushed Oreo's are set spread the peanuts over the Oreo's then ice cream - place in freezer. Prepare chocolate sauce by mixing all sauce ingredients in a medium sauce pan, heat to a boil and stir for 8 minutes. Let cool completely. When cooled pour over frozen dessert, freeze again.
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- Line the bottom of 9x13-inch dish with crushed Oreos (I like to use a tall foil pan, so I can just toss it when done). Spread softened ice cream over Oreos. Place the dish in the freezer and allow time for the ice cream to freeze again (1 to 2 hours).
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- In a saucepan over medium heat, combine confectioners' sugar, evaporated milk, chocolate chips and ½ cup butter. Cook, stirring frequently until butter and chocolate chips have melted. Bring to a boil, stirring constantly, and boil 8 minutes, stirring frequently. Reduce heat under pan, if necessary, to keep mixture at a low boil. Remove from heat and stir in vanilla. Set aside and let it sit for an hour or more until cool.
- Meanwhile, add 36 OREOS to the bowl of a food processor and pulse until finely crushed. Add melted butter and pulse again until well combined. Pour the OREO crumb mixture out into a 13-x 9-inch baking dish, spread out and press down firmly into the bottom of the dish to form a crust. Transfer the baking dish to the freezer to chill until the fudge sauce has completely cooled.
- When Chocolate Fudge Sauce is cooled, slice vanilla ice cream into ¾-inch slices, and place them in a single layer over the chilled crust (or scoop out with a spoon and set over the crust. Smooth the ice cream out with the back of a spoon or offset spatula to form an even layer. Sprinkle the peanuts over the ice cream. Top with the cooled Fudge Sauce, spreading out to cover the ice cream layer. Cover and freeze for 1 hour or until set. Spread with whipped topping and sprinkle with cookie crumbs. Cover and freeze for at least 4 hours or overnight.
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