Buster Bar Dessert

By carvalhohm2

Ingredients

• 2 c. powdered sugar
• 1 1/2 c. evaporated milk (12 oz. can)
• 2/3 c. chocolate chips
• 1/2 c. butter
• 1 tsp. vanilla
• 1 lb. oreo cookies (crushed)
• 1/2 c. melted butter
• 1 1/2 c. Spanish peanuts
• 1/2 gallon vanilla ice cream (softened)

Details

Adapted from amysfinerthings.com

Preparation

Step 1

Mix powdered sugar, milk, chocolate chips, butter, and vanilla together in a sauce pan.  Bring to a boil for 8 minutes, stirring constantly (I use my whisk).  Cool completely.

Crush Oreos and add melted butter.  Spread in a 9×13 cake pan.  Refrigerate.

When Oreo crust is set, spread softened ice cream on top.

Freeze until ice cream is firm.

Top with chocolate mixture and peanuts.

Freeze overnight.

Notes:

Original recipe says to layer the peanuts between the oreo crust and the ice cream. I don’t like to “hide” the peanuts, just in case anyone’s allergic.

Seriously… this is rich. I actually use a little more than 1/2 gallon of ice cream to stretch it and try to reduce the richness just a little.