Best Buster Bar Dessert Recipes

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 (ICE CREAM CAKE)

Steps:

• Combine cookie crumbs with the melted butter till well coated.
• Press into bottom of a 9x13 inch baking pan.
• Place in freezer 15 minutes.
• Spread the softened vanilla ice cream over the chilled cookie crust.
• Sprinkle salted Spanish peanuts evenly over ice cream.
• Place cake back into freezer.
• For the chocolate fudge sauce melt butter over medium heat with powdered sugar and evaporated milk.
• When melted add chips and whisk till smooth.
• Let come to a boil; boil 8 minutes whisking occasionally till thickened. (make sure to watch boiling sauce carefully so it does not boil over).
• Take off heat and and whisk in vanilla.
• Let cool to room temperature. (may place pan of chocolate sauce into a large bowl with ice to chill down faster).
• When cooled pour chocolate sauce over top of ice cream and peanuts.
• Freeze 15 minutes.
• Carefully frost top of cake with Cool Whip and garnish with extra peanuts (may also reserve 1/4 cup of chocolate fudge sauce to drizzle for garnish as well).
• Cover with tin foil and freeze overnight.
• Let sit out 10 minutes before slicing and serving.

BUSTER BAR DESSERT

Steps:

• Combine confec.
• sugar, evap.
• milk, choc.
• chips and 1/2 c.
• butter.
• Boil 8 minutes, stirring constantly.
• Add vanilla and cool.
• Combine crushed cookies and 1/2 c.
• melted butter.
• Pat into a greased 9 x 13 pan.
• Freeze until firm.
• Sprinkle peanuts over cookie crust.
• Spread softened ice cream over peanuts and cover with cooled chocolate mixture.
• Freeze until ready to serve.

BUSTER BAR PARFAIT DESSERT

Steps:

• Crumble oreos and set aside 1/2 cup.
• Mix oreos with margarine and press into 13x9 pan bottom only.
• Gently spread ice cream over the oreo crust.
• Slightly heat hot fudge and pour over ice cream.
• Don't get it too warm as it will melt the ice cream and ruin the dessert.
• Just warm enough to pour comfortably.
• Cover with the peanuts.
• Spread the cool whip over the top.
• Sprinkle with the left over oreo crumbs.
• Freeze.
• Take out 1/2 hour before serving time.

BUSTER BAR DESSERT RECIPE - (4.6/5)

Steps:

• Crush cookies in a blender, add in melted butter or margarine mix well until thoroughly moistened. Pat into a 9 x 12 cake pan, chill in freezer. In a large bowl, soften 1/2 gal vanilla ice cream. When crushed Oreo's are set spread the peanuts over the Oreo's then ice cream - place in freezer. Prepare chocolate sauce by mixing all sauce ingredients in a medium sauce pan, heat to a boil and stir for 8 minutes. Let cool completely. When cooled pour over frozen dessert, freeze again.

SMALL BATCH BUSTER BAR DESSERT

Steps:

• Line the inside of a 9x5 or an 8 1/2 x 4 1/2 inch loaf pan with plastic wrap making sure it covers the bottom and goes all the way up the sides. I like Press & Seal brand.
• In a mixing bowl, combine the crushed Oreos and melted butter. Press into bottom of the lined pan and chill while you make the ice cream.
• To make the ice cream, put 1 cup of the cream in a deep bowl and beat with a handheld electric mixer until stiff peaks form. In a second bowl, mix together the remaining 2 tablespoons of cream, 2 tablespoons of milk, half can of condensed milk and vanilla extract. Fold in the whipped cream. Pour about half to two thirds of the ice cream mixture over crumb crust and put in the freezer for four hours or until firm. You'll have extra ice cream mixture, so you can put that in a little container and freeze it for another day.
• Prepare the fudge sauce. Combine remaining half can (2/3 cup) condensed milk and chocolate chips in a small saucepan; heat over medium, stirring constantly, until chips are melted. Remove from heat and stir in butter, water and vanilla extract. Let cool to room temperature.
• When fudge sauce is cool and the ice cream that you’ve spread over the crust is firm, sprinkle peanuts over ice cream, pressing them down slightly. Spread some (or all!) of the cooled chocolate sauce over the peanuts. Return to the freezer and freeze for another 4 to 6 more hours or until very firm.
• When ready to serve, lift from the pan by grasping the plastic wrap and pulling the cake out of the loaf. Peel off the plastic wrap and cut the loaf into four to six servings.