Buster Bar Dessert Recipe 465 Food

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 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

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.