Buster Bar Dessert

Have you ever had one of these?

Dairy Queen's Peanut Buster Parfait

This is my mom's favorite treat from Dairy Queen. It's no surprise then, that my sisters and I grew up enjoying her homemade version, Buster Bar Dessert, at least once or twice each summer. 

These days, I make Buster Bar for my own family. Luckily they enjoy it as much as my sisters and I did!

The best thing about the homemade version is that it doesn't melt nearly as fast as the Dairy Queen dessert, so you can take your time and savor every bite!

Buster Bar Dessert

serves 15-20

printable recipe

1 package Oreo cookies (crushed)

1/2 cup (1 stick) butter (melted)

1/2 cup (1 stick) butter (yes, a second stick of butter)

1 can evaporated milk

2/3 cup semi-sweet chocolate chips

2 cups powdered sugar

1/2 gallon vanilla ice cream

1 (12 oz) container of spanish peanuts

Preheat oven to 350 degrees. Combine the crushed oreos and melted butter (1 stick) and press into the bottom of a 9x13 pan. Bake for 4 minutes then set aside to cool.



Combine butter, evaporated milk, chocolate chips, and powdered sugar into a 3 quart saucepan and place over medium heat. Bring to a boil then simmer for 10 minutes, stirring frequently (I forgot to take a picture but the chocolate sauce will be smooth and starting to thicken by the end of the 10 minutes). Remove from heat and allow to cool completely.

At this point the oreo crust should be cool. Spread the ice cream evenly over the oreo crust.

Now sprinkle the peanuts over the ice cream and place in the freezer.

Once the fudge sauce is cooled, pour it over the ice cream/peanuts and put the whole thing back into the freezer to chill for at least 2 hours.

 

When you are ready to serve, remove from the freezer and cut it into squares. Enjoy!