Peanut Buster Bars

Staci at Random Sweets

This ice cream dessert will take you back to the Dairy Queen because it tastes just like a Peanut Buster Parfait. It can be stored in the freezer and served anytime unexpected company arrives.

5 from 1 vote

Print Recipe

Prep Time 20

Cook Time 8

Resting in Freezer 5

Total Time 5 28

Course Dessert

Cuisine American

Servings

Equipment

8½x11 or 9x13 pan

Ingredients

▢ 1 package Oreo cookies
▢ ½ cup unsalted butter, melted (8 tablespoons)
▢ ½ gallon vanilla ice cream, softened enough to spread
▢ 1 package salted Spanish peanuts

Chocolate Sauce

▢ 2 cups powdered sugar
▢ ⅔ cup chocolate chips OR 13-ounce can Hershey chocolate syrup
▢ 1½ cups evaporated milk
▢ ½ cup unsalted butter OR 1 stick Fleischmann's margarine

Instructions

Bottom Layer: crush 1 package of Oreo cookies with 1 stick melted butter. Stir to combine. Press evenly into the bottom of a 9x13 pan. Mixture is similar to a graham cracker crust. Place in freezer until firm (about an hour).
2nd Layer: spread ½ gallon softened vanilla ice cream over the frozen crust. Freeze until firm (about 2-3 hours).
3rd Layer: sprinkle Spanish peanuts evenly over the ice cream.

4th Layer Chocolate Sauce

Bring to a boil the powdered sugar, chocolate chips OR chocolate syrup, evaporated milk, and butter OR margarine. Boil 8 minutes, stirring constantly.
Cool completely and then pour onto the layer of Spanish peanuts. Freeze.

Keyword 9x13 pan, chocolate, freezer dessert, ice cream, ice cream dessert, Peanut Buster Parfait, Spanish peanuts