Buster Bar Dessert
Indulge in the nostalgic decadence of the Buster Bar Dessert, a no-bake frozen treat that layers rich flavors and irresistible textures into every bite. Starting with a crunchy Oreo cookie crust, this dessert is topped with velvety vanilla ice cream, a sprinkle of salted peanuts for the perfect salty-sweet balance, and a luscious homemade chocolate fudge sauce made with semi-sweet chocolate chips, evaporated milk, and a hint of vanilla. Easy to prepare with only 30 minutes of hands-on time, this frosty masterpiece serves as a crowd-pleasing finale to any gathering. Perfect for summer parties or a stress-free make-ahead dessert, the Buster Bar Dessert is a creamy, crunchy, chocolatey delight that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 40 pieces Oreo cookies
- 1 cup Unsalted butter
- 1.5 quarts Vanilla ice cream
- 1.5 cups Salted peanuts
- 1.5 cups Semi-sweet chocolate chips
- 2 cups Powdered sugar
- 1.25 cups Evaporated milk
- 1 teaspoon Vanilla extract
Instructions
Prepare the crust: Crush the Oreo cookies using a food processor or by placing them in a sealed plastic bag and crushing them with a rolling pin. Melt 1/2 cup of the butter and combine it with the crushed cookies until the mixture resembles wet sand.
Press the cookie mixture firmly into the bottom of a 9x13-inch baking dish to form an even layer. Place the dish in the freezer to set for about 10 minutes.
Take the vanilla ice cream out of the freezer to soften slightly while the crust sets.
Once the crust is firm, spread the softened ice cream evenly over the crust layer. Sprinkle 1 cup of the salted peanuts over the ice cream layer. Cover the dish with plastic wrap or aluminum foil and place it back in the freezer to firm up for at least 1 hour.
Make the chocolate sauce: In a medium saucepan over medium heat, combine the semi-sweet chocolate chips, remaining 1/2 cup butter, powdered sugar, and evaporated milk. Stir continuously until the mixture is smooth and well combined, about 5–7 minutes. Remove from heat and stir in the vanilla extract. Allow the sauce to cool to room temperature.
Remove the dessert from the freezer and pour the cooled chocolate sauce over the top of the peanut layer, spreading it evenly with a spatula. Sprinkle the remaining 1/2 cup of salted peanuts over the chocolate layer.
Cover the dish again and return it to the freezer for at least 2 hours, or until completely set.
Before serving, let the dessert sit at room temperature for 5–10 minutes to soften slightly. Cut into squares and enjoy!
Nutrition Facts
Calories |
9474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 507.1 g | 650% | |
| Saturated Fat | 234.1 g | 1170% | |
| Polyunsaturated Fat | 33.5 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 3929 mg | 171% | |
| Total Carbohydrate | 1155.4 g | 420% | |
| Dietary Fiber | 50.9 g | 182% | |
| Total Sugars | 886.2 g | ||
| Protein | 161.0 g | 322% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 2850 mg | 219% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 6027 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
