Buster Bar Dessert

4.74 from 15 votes

Easy and delicious ice cream dessert that has an Oreo crust, layer of vanilla ice cream, fudge and topped with peanuts. It will remind you of your favorite Dairy Queen desserts like a Buster Bar or Peanut Buster Parfait!

Prep Time15

Cook Time8

Cooling and Freezing Time2

Total Time2 23

Course: Dessert

Cuisine: American

Servings:

Calories: 562kcal

Author: Julie Evink

Ingredients

14.3 ounces Oreos crushed
½ cup butter melted
½ gallon vanilla ice cream softened
1 cup chocolate chips
12 ounces evaporated milk
½ cup butter
2 cup powdered sugar
1 cup dry roasted peanuts

Instructions

In a large bowl mix together the crushed Oreos and melted butter. Then pat the Oreo mixture into the bottom of a greased 9×13 inch pan. Place the pan in the freezer for at least 15 minutes. Make sure to remove ice cream at this point to soften.
Remove the pan from the freezer and scoop the softened ice cream evenly across the crust. Then spread the ice cream over the crust.
Place dessert in the freezer while you prepare the fudge sauce..
In a saucepan combine the chocolate chips, evaporated milk, butter and powdered sugar. Stir together and bring to a boil over medium high heat. Boil for 8 minutes, stirring constantly. Remove from heat and cool until completely cold (do NOT even try to pour it over the ice cream warm).
Once the fudge has cooled, spread over the top of the ice cream evenly.
Then sprinkle the peanuts over the top of the fudge sauce
Cover and freeze until serving.

Video

Notes

Can You Make It Without Nuts?
A classic Buster Bar has peanuts, but you can leave them out for these dessert bars if you prefer.

Instead of peanuts, you can sprinkle chocolate chips over the the top or try chopped pretzels. Chopped candy bars also work well!

Recipe Tips

For the best crust, be sure to finely crush the Oreos. I think a food processor is the easiest way to do this, but you can also crush them in a bag with a rolling pin.
Leave the ice cream out at room temperature so it’s softened but not melting. I like to drop big spoonfuls of it on top of the crust and then spread it carefully so the crust doesn’t get messed up. Just go slow!
Don’t add the fudge sauce until it’s completely cooled. If it’s hot or even warm when you pour it on the ice cream, you’ll have a soupy ice cream dessert!
You can make buster bars a day in advance and keep them in the freezer until you’re ready to serve it. I like to dip my knife in hot water to make it easy to cut clean slices for serving.
Remember, it’s an ice cream dessert so it won’t hold up at room temperature for very long. Once you’ve sliced and served the pieces you want, stick the pan back in the freezer so the dessert stays frozen.

Nutrition