Buster Bar Ice Cream Dessert Recipe

Introduction

This Buster Bar Ice Cream Dessert is a delightful layered treat combining a crunchy Oreo crust, creamy vanilla ice cream, crunchy peanuts, and a rich chocolate topping. It’s perfect for summer gatherings or whenever you want a refreshing, indulgent dessert.

Ingredients

• 1 (14.3 oz) package Oreo cookies, crushed
• 1/2 cup butter, melted
• 1/2 gallon vanilla ice cream, softened
• 1 pound Spanish peanuts
• 2 cups powdered confectioner’s sugar
• 12 oz semi-sweet chocolate chips
• 1/2 cup butter
• 12 oz evaporated milk

Instructions

1. Step 1: Combine the crushed Oreo cookies and melted butter, then press the mixture firmly into the bottom of a 9×13-inch dish to form the crust. Spoon the softened vanilla ice cream evenly over the crust. Sprinkle the Spanish peanuts on top and place the dish in the freezer to set while preparing the chocolate topping.
2. Step 2: In a large saucepan over medium heat, whisk together the powdered sugar, butter, chocolate chips, and evaporated milk until the chocolate chips melt. Bring the mixture to a boil, stirring constantly. Reduce the heat and simmer for 10 minutes, stirring frequently. Remove from heat and let the mixture cool completely.
3. Step 3: Pour the cooled chocolate topping evenly over the dessert, spreading it to the edges. Freeze the dessert until firm. Before serving, soften it in the refrigerator for 5 to 10 minutes for easier slicing.

Tips & Variations

• For added crunch, substitute Spanish peanuts with salted roasted peanuts or mixed nuts.
• You can use chocolate sandwich cookies other than Oreos for a different flavor twist.
• To make cleanup easier, line the baking dish with parchment paper before pressing in the crust.
• Adding a pinch of sea salt to the chocolate topping can enhance the chocolate flavor.

Storage

Store the dessert covered in the freezer for up to two weeks. Thaw in the refrigerator for 5 to 10 minutes before serving to allow easier cutting and better texture. Avoid refreezing after thawing to maintain the best quality.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of ice cream?

Yes, you can use any flavor of ice cream you prefer, though vanilla works best to complement the chocolate and peanut layers without overpowering them.

How do I soften the ice cream quickly?

Leave the ice cream out at room temperature for about 10 to 15 minutes or microwave it in short 10-second bursts, stirring in between, until it’s soft but not melted.

Buster Bar Ice Cream Dessert Recipe

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★★★★★

4.8 from 89 reviews

This Buster Bar Ice Cream Dessert combines a crunchy Oreo cookie crust, creamy vanilla ice cream, a generous layer of Spanish peanuts, and a rich, homemade chocolate topping. Easy to prepare and perfect for gatherings, it offers a delightful contrast of textures and flavors in every bite.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes plus freezing time
• Yield: 12 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

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Crust

• 1 (14.3 oz) package Oreo cookies, crushed
• 1/2 cup butter, melted

Ice Cream Layer

• 1/2 gallon vanilla ice cream, softened
• 1 lb Spanish peanuts

Chocolate Topping

• 2 cups powdered confectioner’s sugar
• 12 oz semi-sweet chocolate chips
• 1/2 cup butter
• 12 oz evaporated milk

Instructions

1. Prepare the Crust: Combine the crushed Oreo cookies and melted butter thoroughly, then press the mixture evenly into the bottom of a 9×13-inch baking dish to form the crust.
2. Add Ice Cream Layer and Peanuts: Spoon the softened vanilla ice cream over the cookie crust, spreading it smoothly. Sprinkle the pound of Spanish peanuts evenly on top. Place the dish in the freezer to set while preparing the chocolate topping.
3. Make Chocolate Topping: In a large saucepan over medium heat, whisk together powdered sugar, butter, semi-sweet chocolate chips, and evaporated milk until the chocolate chips melt. Bring the mixture to a boil while stirring constantly. Reduce the heat and simmer for 10 minutes, stirring frequently to prevent burning. Remove from heat and let the topping cool completely.
4. Finish Dessert: Pour the cooled chocolate topping over the set ice cream and peanut layer, spreading it carefully to the edges. Return the dessert to the freezer and freeze until firm.
5. Serve: Before serving, soften the dessert in the refrigerator for 5 to 10 minutes to make slicing easier and enhance its creamy texture.

Notes

• Ensure the vanilla ice cream is softened to make spreading easier and to achieve a smooth layer.
• Use a sturdy 9×13-inch dish to facilitate layering and freezing.
• Cooling the chocolate topping thoroughly before pouring prevents it from melting the ice cream layer beneath.
• For a nut-free version, omit the Spanish peanuts or substitute with a nut-free crunchy ingredient.
• This dessert is best served chilled and enjoyed within 2 to 3 days for optimal texture and freshness.

Keywords: Buster Bar, ice cream dessert, Oreo crust, chocolate topping, vanilla ice cream, Spanish peanuts, no bake dessert