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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.

Ingredients

Scale

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

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