Buster Bar Dessert Recipes

FIVE LAYER ICE CREAM BARS

Steps:

• In a saucepan over medium heat, combine evaporated milk, 1/2 cup butter, chocolate chips, and confectioners' sugar. Bring to a boil, and cook 8 minutes, stirring constantly. Remove from heat, and stir in vanilla extract. Allow to cool thoroughly.
• In a large bowl, mix together crushed chocolate sandwich cookies and 1/2 cup melted butter. Press onto the bottom of a 9x13 inch pan; freeze until firm. Spread softened ice cream over crust, then freeze until firm. Spread top with cooled fudge sauce, and sprinkle with peanuts; freeze until firm. Spread with whipped topping, and freeze until firm, or overnight.

HOT FUDGE SUNDAE DESSERT BARS

Steps:

• Combined crushed cookies and melted margarine and press into a 9x13 inch dish. Chill 1 hour in refrigerator.
• In a saucepan over medium heat, combine confectioners' sugar, evaporated milk, chocolate chips and 1/2 cup margarine. Bring to a boil, stirring constantly, and boil 8 minutes. Remove from heat and stir in vanilla. Set aside to cool.
• Slice vanilla ice cream into 3/4 inch slices, and place them in a single layer over the chilled crust. Smooth the seams. Sprinkle the peanuts over the ice cream. Top with the cooled chocolate sauce. Cover and freeze 8 hours or overnight.

DQ KNOCK-OFF "BUSTER BAR" DESSERT

Steps:

• Crush cookies and mix with melted butter. Spread evenly in bottom of 9"x13" pan, reserving ½ cup cookie crumbs.
• Soften ice cream and spread over crumbs. Place in freezer until firm. Spread fudge topping on top of ice cream layer. Sprinkle peanuts over fudge topping.
• Spread cool whip on top and then sprinkle remaining cookie crumbs over cool whip.
• Cover with foil and keep in freezer. Cut into squares to serve.

BUSTER BAR DESSERT

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).

PEANUT BUSTER BAR DESSERT

Steps:

• Mix crushed cookies and melted butter-- pat into a 9x13 pan.
• Freeze for one hour.
• Spread ice cream evenly over crust, pour peanuts over the ice cream and using the back of a spoon press peanuts into ice cream.
• Freeze for one hour again.
• Place topping ingredients in a pan over medium heat.
• Stir till melted together, cook 8 minutes stirring constantly.
• Spread over ice cream filling-- freeze overnight.
• Let soften slightly before serving.

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