Description
This Buster Bar Ice Cream Dessert recipe is an easy play on a Dairy Queen Peanut Buster Parfait. Layers of ice cream, oreos, peanuts, and fudge sauce.
Ingredients
- 1 package (14 1/3 Oz. Size) Oreos, Crushed
- 2 sticks Butter, Divided
- ½ gallons Vanilla Ice Cream, Softened
- 1 cup Lightly Salted Cocktail Peanuts
- 1 can (12 Oz. Size) Evaporated Milk
- 2 cups Powdered Sugar
- ⅔ cups Semi-Sweet Chocolate Chips
Preparation
Mix crushed Oreos and 1 stick of melted butter. Press crumbs into a 9×13 inch pan.
Layer the ice cream over the cookie mixture, spread evenly. Sprinkle peanuts over the top and freeze for about an hour or until ice cream is set.
Into a large saucepan, combine evaporated milk, remaining 1 stick of butter, powdered sugar, and chocolate chips. Melt and bring the mixture to a boil. Turn heat down and simmer for 8–10 minutes, until the mixture slightly thickens. Set aside and cool completely.
When cooled, pour over ice cream and peanuts. Freeze for another 1–2 hours.
Let ice cream dessert thaw slightly in a refrigerator for 5–10 minutes before cutting with a warm knife. Cut into small squares to serve.
