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This Buster Bar Ice Cream Dessert is an irresistible treat loaded with Oreos, salted peanuts, creamy vanilla ice cream, and an unbelievably fudgy chocolate topping. It’s a family-sized version inspired by Dairy Queen’s classic, perfect for potlucks, warm weather, or any time you want an easy yet impressive dessert.
I first made this for a summer gathering, and it disappeared almost immediately. Now I bring it whenever I’m asked to contribute dessert because it always impresses and is so easy to make.
Ingredients
- Oreo cookies: crushed for a crunchy, chocolatey crust; opt for classic Oreos for the best flavor
- Butter: melted to bind the crust and add richness; choose unsalted for more control over saltiness
- Vanilla ice cream: softened because it spreads smoothly and freezes into a creamy layer
- Spanish peanuts: give a salty crunch that contrasts perfectly with the chocolate and sweetness
- Powdered confectioner’s sugar: to sweeten and thicken the fudge topping; sift for smoothness
- Semi-sweet chocolate chips: melt easily for a deep chocolate flavor; good quality chips make a difference
- Butter: adds silkiness to the chocolate topping; use unsalted if you prefer controlled seasoning
- Evaporated milk: creates a rich, creamy texture in the topping; do not substitute with regular milk as it won’t thicken properly
Step-by-Step Instructions
- Combine crust ingredients:
- Press crushed Oreo cookies and melted butter firmly into the bottom of a 9 by 13 inch dish to form an even crust. Press well so it holds together when chilled.
- Build the ice cream layer:
- Spoon softened vanilla ice cream evenly over the cookie crust. Spread gently with a spatula to avoid mixing with the crust.
- Add the peanuts:
- Sprinkle Spanish peanuts generously over the ice cream layer. Place the dish in the freezer to set while you prepare the fudge topping.
- Make the fudge topping:
- Whisk together powdered sugar, butter, chocolate chips, and evaporated milk in a large saucepan over medium heat. Stir constantly until the chocolate chips have melted and the mixture comes to a gentle boil.
- Simmer and thicken the topping:
- Reduce heat and simmer the mixture for 10 minutes, stirring often so it does not burn. Remove from heat and let it cool completely to thicken.
- Finish and freeze:
- Pour the cooled fudge topping evenly over the chilled dessert and spread to the edges. Return to the freezer until firm. Before serving, soften in the refrigerator for 5 to 10 minutes to make cutting easier and improve texture.
My favorite part of this dessert is the peanut and chocolate combination that always reminds me of summer barbecues at my family’s house where this dessert always made an appearance. The memory makes every bite taste a little sweeter.
Storage Tips
Store any leftovers tightly covered in the freezer. This dessert holds up well for up to one week without losing its texture or flavor. When ready to serve again, thaw in the refrigerator until just softened.
Try to avoid letting it get too warm as the layers can start to separate.
Ingredient Substitutions
If you have nut allergies you can substitute the Spanish peanuts with roasted sunflower seeds or skip nuts altogether for a pure chocolate and Oreo experience.
Use your favorite ice cream flavor for a twist, like chocolate or peanut butter, to customize this dessert.
For a dairy-free version try substituting with vegan butter, nondairy ice cream, and chocolate chips labeled dairy-free.
Serving Suggestions
Serve slices with a drizzle of caramel or extra fudge sauce for guests with a serious sweet tooth.
Pair with fresh strawberries or raspberries for a fruity contrast.
Add a scoop of whipped cream on the side to make it feel even more indulgent.
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Frequently Asked Questions
- → How do I get a firm crust using Oreos and butter?
Mix crushed Oreos thoroughly with melted butter and press evenly into the dish. Chill or freeze before layering to help it set firmly.
- → What’s the best way to soften vanilla ice cream for spreading?
Let the ice cream sit at room temperature for about 10 minutes until it's soft but not melted, making it easier to spread evenly.
- → How can I ensure the fudge topping sets properly?
After simmering the chocolate mixture until thickened, let it cool completely before pouring over the ice cream. Freeze the dessert to allow it to firm up nicely.
- → Can I substitute Spanish peanuts with other nuts?
Yes, roasted salted peanuts work best for the authentic crunch and flavor but almonds or pecans can be used if preferred.
- → What’s the tip for clean slicing of the frozen bar?
Use a warm knife by dipping it in hot water and wiping dry before slicing to achieve clean cuts without cracking.