Homemade Buster Bars

Buster Bars

A Dairy Queen-inspired frozen treat that has proven timeless over decades. It's a frozen dessert that keeps well in the freezer covered in foil-perfect for a summer evening treat. It’s salty & sweet, rich, chocolaty, frozen goodness. And thankfully, because it is rich, a 9×13 pan goes a long way! Perfect for parties, group events, deliciously good!
Note it does require a certain amount of will power knowing the pan sits in the freezer just an arm's length away:) Cook's Notes: Use a 13 x 9 glass pan. There are several steps to this recipe but well worth your time. 

Ingredients:

• 1 package of regular Oreo cookies
• 4 TB. butter, melted 
• 1/2 gallon French vanilla ice cream
• 1 can (10 oz) Spanish peanuts about 3 cups
• 1 can (12 oz.) evaporated milk
• 1 stick of butter, cut in fourths   
• 3 cups powdered sugar
• 1 (6 oz.) package of chocolate chips
• 1 tsp. vanilla
• Optional 2 TB. Kahlua
• Prepared caramel ice cream topping sauce 

Directions:

• Let 1/2 gallon ice cream sit out to soften while making crumbs.
• Use a Cuisinart to make cookie crumbs. Break cookies before placing in Cuisinart. Do only one row of cookies at a time to ensure fine crumbs. Place crumbs in a large bowl and stir in melted 4 TB. of butter. Mix well and reserve 1/4 cup crumbs for topping individual servings.  
• Lightly grease 13 x 9 pan and pat crumbs firmly in pan. Place in freezer one hour to firm up. 
• Spread softened ice cream over crumbs. Press Spanish peanuts into ice cream. Return to freezer while making chocolate sauce.
  
• Sauce: In a saucepan add evaporated milk, chocolate chips, 1 stick butter and powdered sugar.
• On medium heat stir and bring to a boil using a whisk for blending. Turn heat down to low and simmer 8 minutes stirring constantly.
• Remove pan from stove pour into a large bowl.  Add 1 TB vanilla  and 2 TB Kahlua if using to chocolate mixture. Cool to thicken about 45-60 minutes. 
•  Remove pan from freezer and pour cooled chocolate sauce evenly over ice-cream/peanut mixture. Return to freezer for 1-2 hours before covering with foil. 
• To serve, cut each piece in a square, drizzle with caramel sauce and sprinkle with cookie crumbs.