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Buster Bar Dessert

by Katie Heath
Prep Time: 1 hour 30 minutes

Ingredients

  • 15 oz. package oreos, I use double stuffed
  • 1/3 cup butter, melted
  • 1/2 gallon vanilla ice-cream softened
  • 1 1/2 cup Spanish peanuts, chopped

For the fudge sauce:

  • 2 cups powdered sugar
  • 1 14 oz. can evaporated milk
  • 2/3 cup semi-sweet chocolate chips
  • 1/2 cup butter

Instructions

  • Crush oreos and mix with melted butter. Press into a 9 by 13pan. Spread softened ice cream on top. Sprinkle with 1 cup peanuts. Freeze.
  • Combine powdered sugar, milk, chocolate chips, and butter. Boil for 8 minutes. Mixture will thicken. Cool about 1 hour.
  • Pour the fudge sauce over the ice cream. Sprinkle with remaining ½ cup peanuts. Cover and freeze. Let sit out for a few minutes before cutting and serving.

Notes

Katie's Tips:
*Plan ahead on this fabulous group desert because it needs to freeze for at least 4 hours, preferably overnight.
*Use a food processor for a quick way to crush oreos.
*Try using oreo ice cream instead of vanilla for ultimate oreo flavor.