Buster Bars

Cheers to another year and indeed what a week of celebrations with family and friends. And to think that this wasn't even a milestone birthday though just making it to another year is a milestone in itself :)

Cheers and thanks to Cathy for the specialty drinks, an epic-looking birthday cake made from scratch decorated with fresh flowers from Joni, and flowers from my sister Nancy.

Hard to believe one day we even found room for 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 and sweet chocolaty, frozen goodness. And thankfully, because it is rich, a 9×13 pan goes a long way! Perfect for parties, and group events, deliciously good!
Note it does require a certain amount of willpower 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 tablespoons 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 teaspoon vanilla
• Optional 2 tablespoons Kahlua
• Prepared caramel ice cream topping sauce

Directions:

• Let 1/2 gallon ice cream sit out to soften while making crumbs.
• Use a Cuisinart or blender 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 tablespoons of butter. Pat crumbs into a lightly greased 13 x 9 pan.
• Place pan in the freezer one hour to firm up. Spread softened ice cream over crumbs. Press Spanish peanuts into ice cream. Return to the freezer while making chocolate sauce.

Sauce: 

• In a saucepan add evaporated milk, chocolate chips, 1 stick of 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 for 8 minutes stirring constantly.
• Remove pan from the stove and pour into a large bowl. Add 1 tablespoon vanilla and 2 tablespoons Kahlua if using to the chocolate mixture. Cool to thicken for 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 into a square, drizzle with caramel sauce and sprinkle with cookie crumbs.

And the week concluded by watching a fantastic lake sunset at my daughter's house.