buster ice cream bars
oreo crumb crust loaded with vanilla ice cream, peanuts, and fudgy ganache topping
baked in August 2024
yield: 12 bars
prep time: 30 minutes
freeze time: 2 hours
difficulty level: easy
image from Southern Discourse
Ingredients
- 1 14.3 ounce package of Oreo cookies, crushed
- 1/2 cup butter, melted
- 1/2 gallon vanilla ice cream, softened
- 1 pound Spanish peanuts
- 2 cups powdered confectioner's sugar
- 12 ounces semi sweet chocolate chips
- 1/2 cup (1 stick) butter
- 12 ounces evaporated milk
- caramel sauce, optional
Directions
- Combine crushed cookies and butter. Press into bottom of 9×13 dish.
- Spoon softened vanilla ice cream over crushed cookie crust.
- Cover with peanuts and place in freezer to set while making chocolate topping.
- Using a whisk, combine powdered sugar, butter, chocolate chips and milk in a large sauce pan over medium heat until chips melt. Bring to a boil, stirring constantly.
- Turn down the heat, simmer for 10 minutes, stirring often. Let cool completely.
- Pour topping over dessert and work to edges. Freeze until firm. Soften in refrigerator for 5 to 10 minutes before serving. Drizzle with warm caramel sauce.
Nutrition
- Total calories: 8,736
- Calories per bar: 730
