Buster Bar Dessert Recipe
- 2 c. powdered sugar
- 1 1/2 c. evaporated milk (12 oz. can)
- 2/3 c. chocolate chips
- 1/2 c. butter
- 1 tsp. vanilla
- 1 lb. oreo cookies (crushed)
- 1/2 c. melted butter
- 1 1/2 c. Spanish peanuts
- 1/2 gallon vanilla ice cream (softened)
Mix powdered sugar, milk, chocolate chips, butter, and vanilla together in a sauce pan. Bring to a boil for 8 minutes, stirring constantly (I use my whisk). Cool completely.
Crush oreos and add melted butter. Spread in a 9×13 cake pan. Refrigerate.
When oreo crust is set, spread softened ice cream on top.
Freeze until ice cream is firm.
Top with chocolate mixture and peanuts.
Notes: Original recipe says to layer the peanuts between the oreo crust and the ice cream. You may not want to “hide” the peanuts, just in case anyone’s allergic.
Seriously… this is rich. You can actually use a little more than 1/2 gallon of ice cream to stretch it and try to reduce the richness just a little.
*This photo and recipe courtesy of Amy’s Finer Things