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Buster Bar Ice Cream

Buster Bar Ice Cream

Indulge in a delightful dessert experience with our Buster Bar Ice Cream Dessert recipe. This irresistible treat features layers of crushed Oreos, creamy vanilla ice cream, Spanish peanuts, and a decadent chocolate topping.
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Prep Time 15 minutes
Cook Time 10 minutes
Freeze Time 2 hours
Total Time 2 hours 25 minutes
Course Dessert
Cuisine American
Servings 6

Equipment

  • 9×13-inch baking dish
  • Whisk
  • Large saucepan

Ingredients
  

  • 1 14.3 oz package of 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
 

  • Combine crushed cookies and melted butter. Press into the bottom of a 9x13-inch dish.
  • Spoon softened vanilla ice cream over the crushed cookie crust. Cover with Spanish peanuts and place in the freezer to set while making the chocolate topping.
  • Using a whisk, combine powdered sugar, butter, chocolate chips, and evaporated milk in a large saucepan over medium heat until the chocolate chips melt.
  • Bring to a boil, stirring constantly, then reduce heat and simmer for 10 minutes, stirring often. Let cool completely.
  • Pour the chocolate topping over the dessert, spreading it to the edges. Freeze until firm.
  • Before serving, soften in the refrigerator for 5 to 10 minutes. Enjoy!

Notes

Feel free to customize this dessert to suit your preferences. Here are some ideas to get you started:
Nut-Free Option: If you have nut allergies or prefer to omit peanuts, you can substitute them with your favorite chopped nuts or omit them altogether.
Chocolate Variation: For a twist on the classic recipe, try using different types of chocolate chips such as milk chocolate or dark chocolate.
Cookie Swap: Don't have Oreos on hand? You can use any chocolate sandwich cookies or even graham crackers for the crust.