Buster Bar Ice Cream Delight (Print Version)
# Ingredients:
→ Crust
01 -
1 package (14.3 oz) Oreo cookies, crushed
02 -
113 g (1/2 cup) unsalted butter, melted
→ Filling
03 -
1.9 L (1/2 gallon) vanilla ice cream, softened
04 -
454 g (1 lb) Spanish peanuts
→ Topping
05 -
240 g (2 cups) powdered confectioner's sugar
06 -
170 g (12 oz) semi-sweet chocolate chips
07 -
113 g (1/2 cup) unsalted butter
08 -
354 ml (12 oz) evaporated milk
# Instructions:
01 -
Combine crushed Oreo cookies and melted butter. Firmly press the mixture into the bottom of a 23x33 cm (9x13 inch) baking dish.
02 -
Spoon the softened vanilla ice cream evenly over the cookie crust. Cover with Spanish peanuts. Place the dish in the freezer to set while preparing the chocolate topping.
03 -
In a large saucepan over medium heat, whisk together powdered sugar, unsalted butter, semi-sweet chocolate chips, and evaporated milk until the chips melt. Bring the mixture to a boil, stirring constantly. Reduce heat and simmer for 10 minutes, stirring frequently. Remove from heat and let cool completely.
04 -
Pour the cooled chocolate topping over the dessert, spreading it to the edges. Freeze until firm, approximately 2 hours. Before serving, soften in the refrigerator for 5 to 10 minutes.
# Notes:
01 -
Use a warm knife to cut the dessert cleanly.