Sunday, April 10, 2011

Buster Bars

I will never forget nights here in Buffalo at the Evans house. My friend Steph is the queen of desserts. She somehow manages to find all these delicious dessert recipes and invite us over for nightly talking. I love that she just invites us over too. It's not to play a game, just to have dessert and talk! That is my kind of get together. I will miss Steph (and her desserts) Thank you for this recipe. It is one of my favs. I have a thing for ice cream cake and Oreos.


  • 1 1/2 cups evaporated milk
  • 2/3 cup chocolate chips
  • 1/2 cup butter
  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 pound chocolate sandwich cookies, crushed
  • 1/2 cup melted butter
  • 1/2 gallon vanilla ice cream, softened
  • 1 1/2 cups roasted Spanish peanuts
  • 1 (12 ounce) container frozen whipped topping, thawed


  1. In a saucepan over medium heat, combine evaporated milk, 1/2 cup butter, chocolate chips, and confectioners' sugar. Bring to a boil, and cook 8 minutes, stirring constantly. Remove from heat, and stir in vanilla extract. Allow to cool thoroughly.
  2. In a large bowl, mix together crushed chocolate sandwich cookies and 1/2 cup melted butter. Press onto the bottom of a 9x13 inch pan; freeze until firm. Spread softened ice cream over crust, then freeze until firm. Spread top with cooled fudge sauce, and sprinkle with peanuts; freeze until firm. Spread with whipped topping, and freeze until firm, or overnight.

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