Small Batch Buster Bar Dessert
Dessert with an Oreo cookie base, a layer of ice cream, some peanuts and fudge sauce.
Servings 6
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.
Notes
Make sure the ice cream layer is very firm before you put the fudge sauce on top.
