Print

Buster Bar Ice Cream Dessert Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://tastygenius.com/buster-bar-ice-cream-dessert-recipe/