Small Batch Buster Bar Dessert is an 8 inch pan version of a popular ice cream dessert based on the famous Dairy Queen Buster Bar. For those of you not familiar with the Buster Bar, it is a peanut-layered, chocolate coated vanilla ice cream bar shaped like an inverted cup on a stick. You could certainly just make copycat Buster Bars, but this eat-off-a-plate version has its benefits. It's less messy, maybe a little easier to store and can be served in small portions.
This frozen dessert is geared for hot summer days when you may not have the energy to make your own homemade ice cream and fudge sauce. This version calls for your favorite store-bought vanilla ice cream, but does include a very simple homemade fudge sauce.
Buster Bar Dessert Fudge Sauce
I'm still on the hunt for the absolute perfect fudge sauce. The one I made most recently was on the sweet side (family loved it, though), so I'm going back to my old favorite, which is a recipe from Eagle Brand. The original recipe is on their website, but for this recipe you only need a half batch, which means a half can of condensed milk. I like using a half can of condensed milk because I can always find ways of using the rest of the can.
Recipe
Small Batch Buster Bar Dessert
Ingredients
Oreo Crust
- 18 whole Oreos or other chocolate sandwich cookies
- 3 tablespoon butter melted
Ice Cream
- 3 or 4 cups vanilla ice cream or use vanilla salted caramel swirl
Fudge Sauce
- 1 tablespoon butter salted or unsalted okay
- 1 tablespoon water
- ½ cup semisweet chocolate chips
- ½ can condensed milk (7 oz total from a 14 oz can)
- ½ teaspoon vanilla
- ⅓ to ½ cup peanuts lightly salted**
Instructions
- Grease an 8 inch square dish.
- In a mixing bowl, combine the crushed Oreos and melted butter. Press into bottom of the dish. If you haven't softened the ice cream yet, you can put the crust in the freezer and let it freeze while the ice cream softens.
- Spread softened ice cream over the crust and put in the freezer.
- Make the fudge sauce. In a heavy saucepan, begin heating the butter and the water over medium low heat. When butter is about half melted, add the chocolate chips and condensed milk. Stir until melted and smooth. Remove from heat and stir in vanilla. Let sit at room temperature for about a half hour, then put in the refrigerator and chill just until cold.
- When fudge sauce is cool and slightly thicker and the ice cream that you’ve spread over the crust is firm, sprinkle peanuts over ice cream, pressing them down slightly. Spread some or all of the cooled chocolate sauce over the peanuts. Return to the freezer and freeze for another 4 to 6 more hours or until very firm.
- To serve, cut into squares.
Laura says
Laughing because my mom was obsessed with peanut buster parfaits! And I am excited this does not require an ice cream maker. Pinning to try. If not this summer then next. 😉
Katrina says
Mmmm. Going to have to work on a gluten free/sugar free recipe. I've got the ice cream down, and can probably easily make the chocolate sauce. Need to find a cookie.
Carol says
Oh, I used to love to get buster bars. They beat Dilly Bars by a mile! Thanks for the recipe.
Sue says
I've never seen a recipe that uses homemade ice cream and home made hot fudge sauce!
TxPepper says
Buster Bars!!!! My fav. There were never enough peanuts for my taste.
Thanks for the fab memory. 🙂
Anna says
Kim, I think what I enjoyed most was experimenting with different chocolate sauce recipes. In the end, I used the one that took advantage of a half can of condensed milk. However, I also tried the one that was with the original recipe and The Silver Palate recipe which everyone loves. The Eagle Brand one worked the best.
Martha, those are my daughter's current favorite. One weird thing I've noticed lately is that the chocolate coating tastes different depending on which Dairy Queen it's from.
Martha in KS says
I loved the chocolate dipped cones at DQ, though eating them was tricky, trying not to lose any of that hard chocolate coating.
Kim F says
This looks very fun. I must give this a try. 🙂