Buster Bar Ice Cream Dessert

This Buster Bar Ice Cream Dessert brings together nostalgic flavors in a big-batch treat perfect for sharing at potlucks or summer get-togethers. Layers of Oreo cookie crust, vanilla ice cream, crunchy salted peanuts, and a thick homemade fudge topping make each bite pure bliss.

The first time I made this for my extended family, everyone swarmed the dessert table. Now it is the most requested sweet at our summer cookouts and always disappears fast.

Ingredients

• Oreo cookies crushed: The chocolate sandwich cookies bring that classic Oreo crunch Use fresh cookies so they are crisp not stale
• Butter melted: This holds the crust together and gives it richness Use unsalted for best flavor control
• Vanilla ice cream softened: Acts as the creamy middle layer Look for a real dairy ice cream for the best texture
• Spanish peanuts: Roasted and salted for that signature flavor and crunch Fresh peanuts taste best avoid stale or soft
• Powdered confectioners sugar: Sweetens the fudge topping and keeps it silky Try to use well-sifted sugar to avoid lumps
• Semi sweet chocolate chips: The base of your fudge Do not skimp on quality here richer chips lead to better topping
• Butter again: Gives the fudge sauce both shine and body Unsalted works best
• Evaporated milk: Adds creaminess and makes the fudge pourable Check the can for freshness and shake before using

Step-by-Step Instructions

Make the Cookie Crust:

Combine the crushed Oreo cookies with melted butter Stir until evenly coated then press firmly into a 9 by 13 inch pan pressing the mixture all the way to corners for an even base

Layer the Ice Cream:

Spoon softened vanilla ice cream onto the cookie crust Spread gently and evenly I like to use an offset spatula to smooth the top without crushing the crust Once level add a generous layer of Spanish peanuts over the ice cream

Initial Freeze:

Place the entire pan in the freezer for at least 30 minutes This helps the layers set and keeps the peanuts in place when you add the warm fudge topping later

Prepare the Fudge Topping:

In a large saucepan whisk together powdered sugar butter chocolate chips and evaporated milk Set over medium heat and stir until the chips melt completely Bring the mixture to a boil then reduce heat and simmer for 10 minutes stirring every minute or so Allow the sauce to cool fully before moving to the next step this helps it firm into a thick fudge layer

Finish the Dessert:

Pour the cooled fudge topping evenly over the frozen layers Using a spatula gently coax the topping to the pan edges so every bite is covered

Final Freeze and Serve:

Freeze the dessert for at least 2 hours or until everything is solid Before serving transfer to the refrigerator for 5 to 10 minutes to soften slightly A warm sharp knife makes neat cuts much easier

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My favorite part is always the homemade fudge topping I still remember my uncle scraping out the last fudgy bits from the pan after every family gathering This dessert feels special every time I make it

Storage Tips

Keep the dessert well wrapped in the freezer up to a week to prevent freezer burn Press a layer of plastic wrap directly on the surface then wrap the whole pan in foil Leftovers can be stored in individual squares for a quick sweet treat any day

Ingredient Substitutions

Use any other chocolate sandwich cookie if Oreos are not available For the ice cream try swapping in chocolate or coffee flavors for a twist Mixed nuts can replace Spanish peanuts for more variety in crunch If you need it nut free skip the peanuts and add extra cookie crumbs between the layers

Serving Suggestions

Cut the dessert into rectangles or bars for easy serving at a party Top with extra crushed Oreos or drizzle with caramel sauce for a fancier finish At home I love it with a hot cup of coffee or a glass of cold milk It is also perfect paired with fresh berries on the side

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Cultural and Historical Context

The Buster Bar began as a classic Dairy Queen novelty on a stick This pan version brings the same nostalgic combo of chocolate fudge ice cream and nuts to a family-style pan Making it at home means everyone gets a generous helping and you can tweak the ingredients to suit your tastes

Recipe FAQs

→ How do you keep the ice cream layer from melting too quickly?

Soften the ice cream just enough to spread, then freeze each layer thoroughly before adding the next. This keeps everything firm and easy to slice.

→ Can I use a different type of nut besides Spanish peanuts?

Yes, dry roasted or honey roasted peanuts work well. You can also try chopped almonds or pecans for a twist.

→ How long should the dessert be frozen before serving?

Allow at least two hours of firm freezing time after adding the chocolate topping. This ensures clean, tidy slices.

→ What’s the best way to cut clean pieces?

Run a sharp knife under hot water, dry it, then slice through the layers. Wipe the blade after each cut for neat presentation.

→ Can this dessert be prepared ahead of time?

Absolutely! Prepare it a day or two ahead and keep covered in the freezer until ready to serve. Let it soften briefly before cutting.

→ Is it possible to substitute store-bought fudge sauce?

Homemade sauce gives the richest flavor and texture, but high-quality store-bought fudge can be used for convenience.