PEANUT BUSTER BAR DESSERT
Make and share this Peanut Buster Bar Dessert recipe from Food.com.
Provided by Shelli
Categories Dessert
Time P1DT10m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- Mix crushed cookies and melted butter-- pat into a 9x13 pan.
- Freeze for one hour.
- Spread ice cream evenly over crust, pour peanuts over the ice cream and using the back of a spoon press peanuts into ice cream.
- Freeze for one hour again.
- Place topping ingredients in a pan over medium heat.
- Stir till melted together, cook 8 minutes stirring constantly.
- Spread over ice cream filling-- freeze overnight.
- Let soften slightly before serving.
Nutrition Facts : Calories 514.5, Fat 29.3, SaturatedFat 12.2, Cholesterol 48.6, Sodium 190.6, Carbohydrate 58.1, Fiber 3.3, Sugar 45.2, Protein 10.7
BUSTER BAR DESSERT
This is my favorite dessert. This recipe came from my boyfriend's Mom. The cook time listed is actually the approximate freeze time.
Provided by Fancy
Categories Frozen Desserts
Time 1h50m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Cookie Crust: Crush 1 pkg of Oreo cookies and mix in melted butter.
- Press into the bottom of a 9x13-inch pan.
- FREEZE.
- Ice Cream Layer: Cut square sized vanilla ice cream into equal strips.
- Layer ice cream on top of cookie crust.
- Press salted peanuts into ice cream (optional).
- FREEZE.
- Topping: For approximately 8 minutes, gently boil semi-sweet chocolate chips, powdered sugar, butter and evaporated milk together.
- After boiling, stir in 1 tsp vanilla.
- Let the chocolate cool and pour over ice cream layer.
- FREEZE.
- After chocolate layer is frozen, cut into squares to serve!
- (You may have to let it sit on the counter for a while to thaw slightly before cutting).
EASY PEANUT BUTTER BARS
I got this from one of my best friends. She made them at a football party that we went to. They are super good and very easy to make!
Provided by Melinda
Categories Desserts Cookies Bar Cookie Recipes
Time 35m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray the bottom and sides of a 9x13-inch baking dish with cooking spray.
- Mix flour, brown sugar, peanut butter, butter, milk, egg, vanilla extract, salt, and baking soda together in a bowl. Fold chocolate chips into the batter. Pour batter into the prepared baking dish.
- Bake in the preheated oven until lightly browned and a toothpick inserted in the middle comes out clean, 20 minutes.
Nutrition Facts : Calories 295.7 calories, Carbohydrate 36.5 g, Cholesterol 27.1 mg, Fat 15.5 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 6.9 g, Sodium 276.2 mg, Sugar 23.8 g
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BUSTER BAR ICE CREAM DESSERT | VALERIE'S KITCHEN
From fromvalerieskitchen.com
5/5 (29)Total Time 2 hrs 38 minsCategory DessertCalories 512 per serving
- In a saucepan over medium heat, combine confectioners' sugar, evaporated milk, chocolate chips and ½ cup butter. Cook, stirring frequently until butter and chocolate chips have melted. Bring to a boil, stirring constantly, and boil 8 minutes, stirring frequently. Reduce heat under pan, if necessary, to keep mixture at a low boil. Remove from heat and stir in vanilla. Set aside and let it sit for an hour or more until cool.
- Meanwhile, add 36 OREOS to the bowl of a food processor and pulse until finely crushed. Add melted butter and pulse again until well combined. Pour the OREO crumb mixture out into a 13-x 9-inch baking dish, spread out and press down firmly into the bottom of the dish to form a crust. Transfer the baking dish to the freezer to chill until the fudge sauce has completely cooled.
- When Chocolate Fudge Sauce is cooled, slice vanilla ice cream into ¾-inch slices, and place them in a single layer over the chilled crust (or scoop out with a spoon and set over the crust. Smooth the ice cream out with the back of a spoon or offset spatula to form an even layer. Sprinkle the peanuts over the ice cream. Top with the cooled Fudge Sauce, spreading out to cover the ice cream layer. Cover and freeze for 1 hour or until set. Spread with whipped topping and sprinkle with cookie crumbs. Cover and freeze for at least 4 hours or overnight.
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- Set the ice cream out to soften. Line the bottom of a 9X13 inch baking dish, with graham crackers. Break several crackers in half in order to cover the entire bottom in a single layer.
- Scoop half the ice cream on top of the graham crackers. Use the scooper (or a stiff spatula) to smash the ice cream into a flat layer.
- Pour the fudge over the ice cream layer. Spread it out in a thin layer over the ice cream. Then sprinkle half the peanuts over the surface of the fudge.
- Scoop the remaining ice cream over the fudge and peanuts. Press gently into a smooth layer, sealing in the fudge.
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