Buster Bar Ice Cream Dessert Recipe

Introduction

This Buster Bar Ice Cream Dessert is a nostalgic treat combining a crunchy Oreo cookie crust, creamy vanilla ice cream, crunchy peanuts, and a rich chocolate topping. It’s an easy no-bake dessert perfect for any occasion when you want something sweet and satisfying.

Ingredients

• 1 14.3 oz pkg. Oreo cookies, crushed
• ½ cup butter, melted
• ½ gallon vanilla ice cream, softened
• 1 lb. Spanish peanuts
• 2 cups powdered confectioner’s sugar
• 12 oz semi-sweet chocolate chips
• ½ 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.
2. Step 2: Spoon the softened vanilla ice cream evenly over the cookie crust, then sprinkle the Spanish peanuts on top. Place the dish in the freezer to set while you prepare the chocolate topping.
3. Step 3: In a large saucepan over medium heat, whisk together the powdered sugar, butter, chocolate chips, and evaporated milk until the chocolate chips melt and the mixture is smooth.
4. Step 4: Bring the mixture to a boil, stirring constantly. Reduce heat and simmer for 10 minutes, stirring often, until thickened. Remove from heat and let cool completely.
5. Step 5: Pour the cooled chocolate topping over the dessert, spreading it evenly to the edges. Return to the freezer and freeze until firm.
6. Step 6: Before serving, soften the dessert in the refrigerator for 5 to 10 minutes for easier slicing. Use a warm knife to cut clean pieces.

Tips & Variations

• Press the cookie crust firmly to prevent crumbling when serving.
• Use your favorite nuts instead of Spanish peanuts, like almonds or walnuts, for a different crunch.
• For a richer chocolate flavor, try using dark chocolate chips instead of semi-sweet.
• A warm knife helps achieve clean slices without cracking the dessert.

Storage

Store the dessert covered in the freezer for up to one week. To serve, move it to the refrigerator for 5 to 10 minutes to soften slightly, which makes slicing easier and eating more enjoyable. Avoid refreezing once thawed to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, this dessert is perfect for making ahead. Prepare it completely and store it in the freezer until ready to serve.

What can I use if I don’t have evaporated milk?

You can substitute evaporated milk with an equal amount of regular milk or half-and-half, but the topping may be slightly less rich.

Buster Bar Ice Cream Dessert Recipe

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4.7 from 60 reviews

Buster Bar Ice Cream Dessert is a delightful layered treat featuring a crunchy Oreo cookie crust, a smooth vanilla ice cream middle, crunchy Spanish peanuts, and a rich chocolate topping. This no-bake dessert is perfect for summer or any time you want a cool, indulgent dessert with a perfect combination of textures and flavors.

• Author: Lisa
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes plus freezing time
• Yield: 12 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 (14.3 oz) package Oreo cookies, crushed
• ½ cup butter, melted

Ice Cream Layer

• ½ gallon vanilla ice cream, softened
• 1 pound Spanish peanuts

Chocolate Topping

• 2 cups powdered confectioner’s sugar
• 12 oz semi-sweet chocolate chips
• ½ cup butter
• 12 oz evaporated milk

Instructions

1. Prepare the Crust: Combine the crushed Oreo cookies with the melted butter until the mixture is evenly combined. Press this mixture firmly into the bottom of a 9×13 inch dish to form a solid crust layer.
2. Add Ice Cream and Peanuts: Spoon the softened vanilla ice cream over the crushed cookie crust evenly. Then, sprinkle the Spanish peanuts over the ice cream layer. Place the dish in the freezer to let the layers set while you prepare the topping.
3. Make Chocolate Topping: In a large saucepan over medium heat, whisk together the powdered sugar, butter, semi-sweet chocolate chips, and evaporated milk. Stir continuously until the chocolate chips have completely melted and the mixture comes to a boil. Reduce the heat and let it simmer for 10 minutes, stirring often to prevent burning. Remove from heat and let the chocolate topping cool completely.
4. Assemble and Freeze: Pour the cooled chocolate topping evenly over the frozen ice cream and peanut layers, spreading it out to the edges. Return the dish to the freezer and freeze until the topping is firm.
5. Serve: Before serving, soften the dessert slightly by placing it in the refrigerator for 5 to 10 minutes. Use a warm knife to cut through the layers cleanly for neat servings.

Notes

• Using a warm knife to cut the dessert ensures smooth, clean slices without cracking the chocolate topping.
• The dessert should be kept frozen until ready to serve to maintain its layers and texture.
• You can substitute Spanish peanuts with other nuts like pecans or walnuts if preferred.
• Make sure the ice cream is softened but not melted for easier spreading and layering.

Keywords: Buster Bar, Ice Cream Dessert, Oreo crust, No-Bake Dessert, Chocolate Topping, Vanilla Ice Cream, Spanish Peanuts